Buffalo Chicken Flatbread
Sweet, spicy, and ready in a flash, this Buffalo Chicken Flatbread is your new go-to snack or game day appetizer.
Ingredients
- 2 8-inch plain flatbreads (Trader Joe’s or flatout brand)
- 1 cup cooked chicken, shredded (rotisserie, poached, or grilled)
- 1/2 cup Frank’s RedHot sauce (or your favorite buffalo sauce)
- 1 tablespoon unsalted butter, melted (for richer sauce)
- 1 cup shredded mozzarella cheese (whole milk for extra gooey pull)
- 1/4 cup shredded sharp cheddar (adds tang)
- 2 tablespoons ranch dressing or blue cheese dressing (homemade or store-bought)
- 2 celery stalks, thinly sliced (for crunch)
- 2 green onions, chopped (optional, for color and freshness)
- Pinch kosher salt and freshly cracked black pepper
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, whisk the Buffalo sauce and melted butter until smooth.
- Toss shredded chicken with half of the sauce mixture until coated.
- Place flatbreads on the prepared sheet and brush each with the remaining buffalo-butter sauce.
- Layer the sauced chicken, mozzarella, cheddar, and bake until cheese is bubbling.
- Drizzle ranch or blue cheese dressing, sprinkle celery, green onions, then slice and serve hot.
Notes
Use whole milk mozzarella for the creamiest melt. Drain excess liquid from chicken for a crisp flatbread. For a spicier kick, sprinkle cayenne over the cheese before baking.
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