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Buffalo Chicken Flatbread

Buffalo Chicken Flatbread: Irresistible Flavor in 30 Minutes

Buffalo Chicken Flatbread combines spicy buffalo sauce with creamy mozzarella and tangy blue cheese on chewy flatbread, perfect for a quick, crowd-pleasing appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 slices
Course: Appetizers
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Flatbread Base
  • 1 piece Flatbread or naan for a chewy texture
For the Toppings
  • 0.75 pound Cooked Chicken diced, rotisserie chicken is preferred
  • 0.5 cup Buffalo Sauce store-bought for convenience
  • 1 cup Mozzarella Cheese shredded or sliced, fresh is best
  • 0.25 cup Blue Cheese Dressing or substitute with crumbled blue cheese
  • 2 pieces Green Onions sliced, use both white and green parts
For Baking
  • 1 tablespoon Light Olive Oil or avocado oil as substitute

Equipment

  • oven
  • baking sheet
  • Parchment paper
  • basting brush
  • spoon

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Brush edges of the flatbread with light olive oil on the prepared baking sheet.
  3. Pre-bake the flatbreads for 5 minutes until just starting to crisp.
  4. Spread a generous layer of buffalo sauce over the warm flatbreads.
  5. Distribute the cooked, diced chicken over the sauced flatbreads and sprinkle mozzarella cheese on top.
  6. Drizzle blue cheese dressing over the chicken and cheese before baking again.
  7. Bake for an additional 12 to 15 minutes until bubbly and golden-brown.
  8. Garnish with sliced green onions and serve cut into squares.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Customize the heat level with buffalo sauce according to your preference. Storage: Airtight container in the fridge for 2 days or freeze for up to 3 months.

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