Name: Buffalo Chicken Flatbread Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 store-bought flatbreads (naan, pita, or any preferred type); 1 tablespoon olive oil (for brushing); 2 cups cooked shredded chicken (rotisserie or grilled); ½ cup buffalo sauce (adjust to taste); 1 tablespoon melted butter; ½ teaspoon garlic powder; ¼ teaspoon black pepper; 1 cup shredded mozzarella cheese; ½ cup shredded cheddar cheese; ¼ cup crumbled blue cheese (optional, for extra tang); ¼ cup ranch dressing or blue cheese dressing; 1 tablespoon mayonnaise; 1 teaspoon lemon juice; ¼ cup red onion, thinly sliced; ¼ cup green onions, chopped; 1 tablespoon chopped fresh cilantro or parsley (optional); Extra buffalo sauce for drizzling; Ranch or blue cheese dressing for drizzling

Jump to Recipe

Introduction

Buffalo Chicken Flatbread combines spicy buffalo chicken with melty cheeses on a crispy flatbread base. This easy, flavorful dish works great for weeknight dinners, game day snacks, or casual get-togethers. Customize it with your favorite toppings and enjoy bold, comforting flavors in every bite.

A rectangular pizza on white baking paper over a black tray, with a golden-brown thick crust. The first layer is a smooth orange sauce spread evenly on the dough. The second layer consists of chunky, golden-brown pieces of chicken spread across the pizza. The third layer is melted white cheese, generously covering the chicken and sauce, with slightly browned spots. The pizza is topped with scattered bright green fresh herbs. The background shows a white marbled surface with a white plate and some blurred objects. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 store-bought flatbreads (naan, pita, or any preferred type)
1 tablespoon olive oil (for brushing)
2 cups cooked shredded chicken (rotisserie or grilled)
½ cup buffalo sauce (adjust to taste)
1 tablespoon melted butter
½ teaspoon garlic powder
¼ teaspoon black pepper
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ cup crumbled blue cheese (optional for extra tang)
¼ cup ranch or blue cheese dressing
1 tablespoon mayonnaise
1 teaspoon lemon juice
¼ cup red onion, thinly sliced
¼ cup green onions, chopped
1 tablespoon chopped fresh cilantro or parsley (optional)
Extra buffalo sauce for drizzling
Ranch or blue cheese dressing for drizzling

Instructions

Step 1: In a mixing bowl, combine shredded chicken, buffalo sauce, melted butter, garlic powder, and black pepper. Stir well until the chicken is evenly coated. Set aside to let flavors meld.
Step 2: Preheat oven to 400°F (200°C). If using a skillet, heat it over medium heat. Place flatbreads on a baking sheet or pizza stone and lightly brush with olive oil for extra crispiness.
Step 3: Spread a thin layer of the creamy sauce (ranch or blue cheese dressing mixed with mayonnaise and lemon juice) evenly over each flatbread. Sprinkle half the mozzarella and cheddar cheese over the sauce.
Step 4: Evenly distribute the buffalo chicken mixture on top. Add the remaining mozzarella and cheddar cheese, then sprinkle with crumbled blue cheese if using.
Step 5: Bake flatbreads in the oven for 10-12 minutes, or until cheese is melted, bubbly, and edges are golden brown. If cooking in a skillet, cook over medium heat about 5 minutes with a lid to help melt the cheese.
Step 6: Remove flatbreads from heat and let cool slightly. Drizzle extra buffalo sauce and ranch or blue cheese dressing on top. Garnish with red onions, green onions, and cilantro or parsley. Slice and serve immediately.

Tips & Variations

For a crispier crust, preheat your baking sheet or pizza stone before adding the flatbreads.
Use leftover rotisserie or grilled chicken for convenience and flavor.
Adjust the spice level by choosing mild or hot buffalo sauce to suit your taste.
Skip blue cheese or substitute with crumbled feta or goat cheese for a milder alternative.
Try mixing buffalo sauce with BBQ sauce for a smoky twist.
Make it vegetarian by replacing chicken with buffalo-seasoned cauliflower.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5-7 minutes to restore crispiness. For longer storage, wrap flatbreads in foil and freeze up to 2 months. Bake from frozen at 375°F for 10-12 minutes.

How to Serve

A rectangular pizza on parchment paper with a thick golden-brown crust forms the base layer. The second layer is a smooth, bright orange sauce spread evenly over the crust. On top of the sauce, there are many chunky pieces of cooked chicken, browned on the edges and spread across the entire pizza. A thick layer of melted white cheese covers most of the chicken, creating a smooth and slightly bubbling texture. Scattered finely chopped green herbs are sprinkled on top, adding a fresh pop of color. The pizza sits on a baking tray with a white marbled texture surface visible around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this flatbread ahead of time?

Yes, you can assemble the flatbread up to 24 hours in advance and keep it refrigerated. Bake it fresh when ready to serve. For freezing, wrap tightly and it will keep for up to two months.

What if I don’t like blue cheese?

You can simply omit the blue cheese or replace it with crumbled feta or goat cheese for a milder, creamy flavor that still complements the buffalo sauce.