Bbq Chicken Flatbread
A quick and tasty flatbread topped with smoky barbecue chicken, melty cheese, and crisp greens. Perfect for summer cookouts or casual family dinners.
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.
Notes
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 a soggy crust.
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