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One warm evening, my family and I gobbled up this quick, tasty flatbread topped with smoky barbecue chicken, melty cheese, and crisp greens.
I first whipped up this Bbq Chicken Flatbread on a lazy summer night when I wanted dinner fast but still full of flavor. It’s really just a flatbread crust—store-bought or homemade—smothered in tangy barbecue sauce, topped with shredded grilled chicken, red onion, cilantro and cheese, then popped under the broiler until bubbly. What makes it special? You get all the joy of classic barbecue chicken—smokiness, sweetness, a hint of char—without firing up a full grill or slaving over dough for hours. Plus, it’s flexible: swap Greek yogurt for sour cream in your drizzle, choose low-sugar sauce or go gluten-free with cauliflower flatbread. I often serve this at summer cookouts, casual family dinners, or whenever I need a no-fuss crowd-pleaser. Honestly, it’s a recipe born out of pure homey comfort and the need for something easy—and boy, did it stick around.
Why You’ll Love This Recipe
- Ready in under 30 minutes—because we all need quick dinners.
- No grill required: perfect for rainy summer evenings or tiny kitchens.
- Uses leftover grilled chicken or rotisserie chicken to cut prep time.
- Family-approved—kids adore the cheesy crunch and grown-ups love the tangy sauce.
- Customizable toppings: swap jalapeños for a kick or pineapple for sweetness.
- Easily made gluten-free or dairy-free with simple swaps.
- Feeds a crowd without breaking the bank.
- Healthy twist: lean protein, fresh veggies, and portion-controlled flatbreads.
Ingredients
• 4 medium whole wheat flatbreads (6–8 inch) (substitute gluten-free flatbreads if needed)
• 2 cups cooked chicken, shredded (use grilled chicken breast or a rotisserie chicken for quick prep)
• ½ cup your favorite barbecue sauce (look for low-sugar brands or homemade sauce)
• 1 cup shredded mozzarella (or part-skim cheddar for a sharper taste)
• ¼ cup thinly sliced red onion (soaks up sauce flavor and adds crunch)
• 2 tablespoons chopped fresh cilantro (optional—parsley works too)
• ¼ cup plain Greek yogurt or sour cream (for drizzling)
• 1 teaspoon smoked paprika (adds depth—swap for chili powder for a bit more heat)
• Salt and pepper, to taste
• Lemon wedges, for squeezing (brightens the flavors)
Tips:
– Use whole milk Greek yogurt for a creamier drizzle.
– If the flatbread is large, cut into halves for individual servings.
– Pat chicken dry before mixing with sauce to avoid soggy crust.
Directions
- Preheat your broiler on high and line a baking sheet with foil. This helps with easy cleanup.
- Toss the shredded chicken in a bowl with barbecue sauce, smoked paprika, salt, and pepper until each strand is coated.
- Place flatbreads on the prepared sheet. Spread an even layer of sauced chicken over each base, leaving a small border.
- Sprinkle shredded mozzarella over the chicken. Tip: freeze cheese for 10 minutes before grating; it melts more slowly under the broiler.
- Slide the baking sheet under the broiler. Watch carefully—cheese bubbles and browns in about 3–5 minutes.
- Remove flatbreads once cheese is golden and edges are crisp. Transfer to a cutting board.
- Scatter red onion and cilantro on top, then drizzle with Greek yogurt or sour cream. Squeeze lemon juice over each piece.
- Slice each flatbread into four or six wedges using a pizza cutter. Serve immediately while still warm.
Servings & Timing
Makes 4 flatbreads (4–6 slices each)
Prep Time: 10 minutes
Cook Time: 5 minutes under the broiler
Total Time: 15–20 minutes from fridge to table
Variations
• Hawaiian Style: Add pineapple chunks and swap cilantro for mint.
• Spicy Kick: Stir in sriracha or chopped jalapeño with the barbecue sauce.
• Veggie-Loaded: Top with sliced bell peppers and mushrooms for extra color.
• Ranch Lover’s: Replace yogurt drizzle with ranch dressing.
• Mediterranean Twist: Use tzatziki instead of BBQ sauce, add olives and feta.
• Breakfast Flatbread: Top with a fried egg and a sprinkle of chives.
Storage & Reheating
Refrigerator: Store cooled flatbreads wrapped in foil or airtight container for up to 2 days.
Freezer: Wrap individual wedges in plastic wrap and foil; freeze for up to 1 month.
Reheat: Pop slices in a 350°F oven for 8–10 minutes until warmed through and cheese softens. For a crisper crust, finish under the broiler for 1–2 minutes—just watch it!
Make-Ahead: Prepare chicken mixture and shred cheese up to 24 hours before serving; assemble and broil right before dinner.
Notes
I learned that patting the shredded chicken dry before saucing prevents a soggy crust—once I tried this, the flatbread edge stayed crisp every time. Also, freezing cheese briefly before grating gives you more control under the high broiler heat. If you prefer a sweeter tang, stir a teaspoon of honey into your BBQ sauce. And when a citrus pop is wanted, don’t skip those lemon wedges.
FAQs
Q: Can I use homemade flatbread?
A: Absolutely—homemade or store-bought both work. Store bought is faster; homemade adds a rustic touch.
Q: What’s the best barbecue sauce?
A: I like a Kansas City-style sauce for its molasses sweetness; Carolina-style is great if you want a vinegar zing.
Q: How do I keep the flatbread from getting soggy?
A: Pat chicken dry, use less sauce at the base, and broil on a hot rack so moisture wicks away.
Q: Is this recipe kid-friendly?
A: Yes! Just leave off the red onion or cilantro for little ones and serve extra sauce on the side—they’ll love dippin’.
Q: Can I grill the flatbreads instead of broiling?
A: You sure can—heat flatbreads directly on the grill grates, top them, then close the lid until cheese melts, about 4 minutes.
Q: How do I make this dairy-free?
A: Swap in dairy-free cheese and use coconut yogurt or cashew cream for the drizzle.
Q: What side dishes pair well?
A: A crisp green salad, grilled corn off the cob, or a simple coleslaw balances the richness nicely.
Q: Can I scale this up for a party?
A: Yes, double or triple all ingredients and use multiple baking sheets; just watch each batch under the broiler.
Conclusion
This Bbq Chicken Flatbread is your go-to for quick weeknight dinners, casual get-togethers, or anytime you need a burst of smoky, tangy flavor without fuss. Give it a try—then let me know how you topped yours in the comments below, and don’t forget to explore more easy, homemade flatbread recipes on my blog!
Bbq Chicken Flatbread
Ingredients
- 4 medium whole wheat flatbreads (6–8 inch) substitute gluten-free flatbreads if needed
- 2 cups cooked chicken, shredded use grilled chicken breast or rotisserie chicken for quick prep
- 1/2 cup your favorite barbecue sauce look for low-sugar brands or homemade sauce
- 1 cup shredded mozzarella or part-skim cheddar for a sharper taste
- 1/4 cup thinly sliced red onion soaks up sauce flavor and adds crunch
- 2 tablespoons chopped fresh cilantro optional—parsley works too
- 1/4 cup plain Greek yogurt or sour cream for drizzling
- 1 teaspoon smoked paprika adds depth—swap for chili powder for a bit more heat
- Salt and pepper to taste
- Lemon wedges for squeezing (brightens the flavors)
Instructions
- Preheat your broiler on high and line a baking sheet with foil for easy cleanup.
- Toss the shredded chicken in a bowl with barbecue sauce, smoked paprika, salt, and pepper until each strand is coated.
- Place flatbreads on the prepared sheet. Spread an even layer of sauced chicken over each base, then add shredded mozzarella.
- Slide the baking sheet under the broiler until the cheese is bubbly and golden brown, about 3–5 minutes.
- Scatter red onion and cilantro on top, then drizzle with Greek yogurt or sour cream. Squeeze lemon juice over each piece.
- Using a pizza cutter, slice each flatbread into four or six wedges. Serve immediately while still warm.
