It was a warm July evening last year when I found myself fiddling with bits of leftover grilled chicken in my fridge, wondering how to turn it into something a little more exciting than just plain ol’ reheated meat. As an empty-nester in my early fifties, I’m always on the hunt for lighter comfort foods that still feel a bit festive—something I can whip up in a snap without turning my kitchen into chaos. That’s when the idea of BBQ Chicken Flatbread hit me. It’s like all my favorite summer flavors took a cozy little barbecue dance on a crisp, thin crust.
In under 30 minutes, you’ve got smoky barbecue chicken, fresh-tasting veggies, gooey melty cheese, and bright cilantro all piled high on a flatbread that crisps up beautifully on the grill (or in a hot skillet—no pizza stone required). It’s perfect for those busy weeknights when you want comfort food without the heft of a deep-dish pizza, or for pool parties when you need something that’s both craveable and mess-free. Trust me, once you try it, you’ll be obsessed—in the best way possible!
Why You’ll Love This BBQ Chicken Flatbread
- Super fast prep and grill time—on your table in about 25–30 minutes (yes, really!).
- No special equipment—just a grill, grill pan, or even a skillet on the stovetop.
- Light yet satisfying—flatbread keeps the carb count sensible without skimping on flavor.
- Totally customizable—swap in pineapple, jalapeños, or extra cheese to suit your cravings.
- Family-friendly—kids gobble it up, and grown-ups love it, too (double win!).
- Make-ahead magic—prep your chicken and chop veggies earlier to cut cook time in half.
- Balanced macros—around 25g protein and 30g carbs per serving, so active folks rejoice.
- Picture-perfect plating—bright tomatoes, cilantro, and lime wedges make it pop.
Ingredient Notes
Before we dive into the how-to, let’s talk ingredients and a few easy swaps:
- Flatbreads: I love using 8–10-inch thin flatbreads like Joseph’s brand. They’re sturdy, low-carb, and get beautifully crisped without going all cracker‐dry. If you only have pita or naan, those work, too—just watch your heat so they don’t burn.
- Chicken: Rotisserie chicken is my secret shortcut (shh!). If you’ve got leftover grilled chicken, even better—just shred or chop it. Alternatively, grill or sauté fresh chicken breasts, then slice thinly.
- BBQ Sauce: Stubb’s Hickory is my go-to for that tangy kick, but homemade sauce with apple cider vinegar is equally dreamy. Adjust sweetness to taste—if yours is ultra-sweet, add a pinch of smoked paprika or a squeeze of lime to balance.
- Cheese: A blend of whole-milk mozzarella and smoked cheddar makes things extra creamy and flavorful. Feel free to skip the cheddar if you want to keep it super simple.
- Veggies & Herbs: Thinly sliced red onion (soaked in ice water for 5 minutes if you hate raw bite), halved cherry tomatoes, and fresh cilantro finish things off with freshness and crunch.
- Olive Oil, Salt & Pepper: A quick brush of extra-virgin olive oil on the flatbread sides keeps things from sticking and adds a subtle richness.
- Lime Wedges: Don’t skip these! A bright squeeze of lime right before serving takes this from “pretty good” to “oh my goodness, yes.”
Step-by-Step Directions
- Heat things up: Fire up your grill or heat a grill pan/skillet over medium-high (about 400°F). You want a hot surface for those signature char marks—don’t skip this part!
- Coat the chicken: In a mixing bowl, toss 2 cups of shredded chicken with ½ cup of your favorite barbecue sauce. If you’re a saucy person, go ahead and bump it up to ⅔ cup. Stir until every shred is glossy and coated.
- Oil & season the flatbread: Brush each side of your flatbreads with about a teaspoon of olive oil and sprinkle lightly with salt and pepper. This little step makes a big flavor difference and helps prevent sticking.
- Grill the crust: Lay the flatbreads directly on the grate (or pan) for 2 minutes per side. You’re looking for golden brown spots with just a hint of char—watch closely so they don’t blacken.
- Add toppings: Flip the grilled flatbreads (charred side down) onto a clean board. Evenly distribute the sauced chicken, then sprinkle on 1 cup of shredded mozzarella and ¼ cup of smoked cheddar (if you’re using it), a handful of red onion slices, and ½ cup of halved cherry tomatoes.
- Melt & meld: Slide the loaded flatbreads back onto the grill, close the lid, and let them cook for 3–4 minutes. Keep an eye on them—the cheese should be melty and oozy while the veggies just warm through.
- Finish with flair: Carefully remove the flatbreads, sprinkle on 2 tablespoons of chopped cilantro, and give each one a good squeeze of fresh lime juice. Let them rest for a minute so the cheese settles (makes slicing so much neater!).
- Slice and serve: Use a sharp pizza cutter or chef’s knife to cut each flatbread into 6–8 wedges. Serve immediately with extra barbecue sauce or my favorite cilantro-lime crema (¼ cup Greek yogurt mixed with a squeeze of lime and pinch of salt).
Variations & Flavor Twists
- Hawaiian Breeze: Swap that red onion for pineapple chunks and scatter diced ham or Canadian bacon on top.
- Spicy Fiesta: Add pickled jalapeños and drizzle with Sriracha-mayo (1 part Sriracha, 1 part mayo).
- Veggie Garden: Forego the chicken and pile on grilled zucchini ribbons, bell pepper strips, and sautéed mushrooms.
- Tex-Mex Version: Use pulled pork instead of chicken, sprinkle on corn kernels, and serve with guacamole and chopped cilantro.
- Vegan Swap: Grab plant-based chicken strips, vegan mozzarella, and skip the dairy crema—try a cashew-lime drizzle instead.
- Cheese Lover’s Dream: Go wild with a combo of fontina, gouda, and a little blue cheese for tang.
Storage & Reheating Tips
If you happen to have leftovers (and sometimes I do—though rarely!), here’s how to keep them tasting fresh:
- Refrigerate: Store wedges in an airtight container for up to 3 days.
- Freeze: Wrap individual wedges in foil and freeze for up to 1 month—perfect for a last-minute lunch.
- Reheat on Stove: Unwrap and warm in a skillet over medium heat for 3–4 minutes per side. The flatbread crisps back up and cheese bubbles right back.
- Broiler Method: Place on a baking sheet under a hot broiler for 1–2 minutes—watch like a hawk so it doesn’t burn.
- Make-Ahead Hack: Shred your chicken and chop veggies the night before—morning you save a full 10–12 minutes of prep time. Boom!
Let’s Chat Soon!
There you have it—my go-to, grab-and-go-ish BBQ Chicken Flatbread that’s cozy but never heavy, simple but never boring. If you give this recipe a whirl, drop me a comment below to tell me how you dressed it up or what quick substitutions saved your night. And seriously, if you’ve got questions or silly stories about your grill mishaps, I want to hear ‘em. Happy grilling, friends!
Bbq Chicken Flatbread
This Bbq Chicken Flatbread is a quick, tasty summer treat that layers smoky BBQ chicken, crisp veggies, and melty cheese on a thin, crispy flatbread—ready in under 30 minutes.
Ingredients
- 2 large flatbreads
- 2 cups cooked chicken breast shredded
- 1/2 cup barbecue sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup smoked cheddar optional
- 1/4 red onion thinly sliced
- 1/2 cup cherry tomatoes halved
- 2 tbsp fresh cilantro roughly chopped
- 2 tbsp olive oil extra-virgin
- salt and pepper to taste
- lime wedges for serving
Instructions
- Preheat the grill or grill pan over medium-high heat to about 400°F.
- Toss shredded chicken with barbecue sauce in a bowl until evenly coated.
- Lightly brush each flatbread with olive oil on both sides, season with salt and pepper.
- Grill flatbreads on the grate for 2 minutes per side until golden brown spots appear.
- Distribute the sauced chicken, mozzarella, cheddar, red onion, and cherry tomatoes on the grilled flatbreads.
- Return flatbreads to the grill, close the lid and cook for 3–4 minutes until cheese melts.
- Sprinkle with cilantro, squeeze a lime wedge, let rest a minute, then slice into wedges and serve hot.
Notes
During testing, adjust grill heat for flatbread thickness, balance sweet barbecue sauce with lime or smoked paprika, rest flatbreads post-grill for easier slicing.
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