Ingredients
Method
- Preheat oven to 425°F.
- Mix chicken with BBQ sauce.
- Brush with oil and place on baking sheet.
- Add sauce, cheese, chicken, onion, and more cheese.
- Bake 10–12 minutes until bubbly.
- Top with cilantro and extra sauce.
- Slice and serve hot.
Notes
Ingredient Swap: I love using leftover rotisserie chicken here for extra flavor, but if I'm in a pinch, canned chicken works fine too just drain it well.
Storage: These flatbreads are best fresh from the oven, but if I have leftovers I store them in an airtight container in the fridge for up to two days and reheat in a hot oven or air fryer to bring back the crispness.
Make-
Ahead Tip: I often prep the shredded chicken and BBQ sauce mixture a day ahead and keep it in the fridge, then just assemble and bake when I'm ready for a quick meal.
Common Mistake: Don't overload the flatbread with too much sauce or cheese or it gets soggy and hard to handle, I always keep a light hand with the toppings.
Serving Suggestion: I like to serve these with a side of ranch dressing or extra BBQ sauce for dipping, and a simple green salad on the side makes it a complete meal.
Equipment Alternative: If I don't have flatbreads, I've used naan or even large flour tortillas in a pinch, just adjust the baking time by a minute or two since they cook faster.
Temperature Tip: For the crispiest bottom, I always place the flatbread directly on the oven rack instead of a baking sheet, just make sure to line the rack with foil for easy cleanup.