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About This Recipe
These Buffalo Chicken Flatbreads are a quick and easy way to turn leftover or shredded chicken into a flavorful meal the whole family will love. Mini naan flatbreads are topped with tender shredded chicken tossed in Buffalo sauce, melty mozzarella and cheddar cheese, and red onion, then baked until bubbly and golden.
Top these easy buffalo chicken flatbread pizzas off with a drizzle of blue cheese dressing or extra ranch, a sprinkle of green onions, fresh herbs, or your favorite cheese crumbles!
This simple recipe is perfect for a quick lunch, easy weeknight dinner, or anytime you’re craving something cheesy and delicious. They also make a great game day appetizer! Best of all, they come together in about 20 minutes with minimal prep!
For more delicious flatbread recipes, be sure to also try my Sheet Pan BBQ Chicken Flatbreads, Chicken Labneh Flatbreads, or Smoked Salmon Flatbread with Herbed Cream Cheese.
Why You’ll Love This Easy Buffalo Chicken Flatbread Recipe
- Quick and easy: Ready in about 20 minutes, so it’s perfect for a quick lunch or an easy dinner.
- High in protein:Â A satisfying meal thanks to plenty of shredded chicken.
- Big buffalo flavor:Â Spicy, tangy Buffalo sauce in every bite.
- Great for busy nights:Â This easy flatbread recipe uses simple ingredients and minimal dishes.
- Perfect for leftovers: A great way to use up leftover rotisserie chicken or any other chicken you have on hand.
- Mini naan flatbreads: The soft interior and crisp edges of naan bread make the perfect base, but really any store-bought flatbread works! You can also use pita bread, flatbread, lavash, or any different crust you prefer.
- Chicken: Any type of shredded chicken breast works great. Use store-bought rotisserie chicken, leftover chicken, or my Basic Shredded Chicken recipe.
- Buffalo sauce: Use your favorite buffalo sauce! I used a mild buffalo sauce, but if you like spicy buffalo chicken, go with regular buffalo sauce.
- Cheese: Freshly shredded mozzarella gives you that perfectly melty cheese pull, while triple cheddar adds extra flavor.
- Red onion: Cut into thin slices. Yellow onion or shallots can also be substituted.
- Optional toppings: Ranch dressing, thinly sliced green onions, and blue cheese crumbles or feta cheese are all great options!
- Make it spicier: Add extra buffalo sauce or drizzle with your favorite hot sauce before serving.
- Try different cheese: Swap the mozzarella or cheddar for Monterey Jack, pepper Jack cheese, or Colby Jack.
- Add veggies: Try diced bell peppers, jalapeños, or thinly sliced celery.
- Use a different flatbread: Pita bread, lavash, or another favorite flatbread can work well.
- Gluten-free: Use your favorite gluten-free naan or flatbread.
- Lower carb: Use a low-carb flatbread or tortilla-style wrap as your base.
- Dairy-free: Use your favorite dairy-free shredded cheese and ranch alternative.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 400°F. Line a sheet pan with parchment paper or lightly grease. In a small bowl, toss the shredded chicken with the buffalo sauce.
2. Place the naan flatbreads on the prepared sheet pan.
3. Sprinkle each flatbread with a little mozzarella cheese, then top with the buffalo chicken and red onion.
4. Sprinkle the remaining mozzarella and cheddar cheese over the top.
5. Bake for 10–12 minutes, or until the cheese is melted and the edges of the flatbreads are golden.
6. Top with green onions and a drizzle of ranch, blue cheese dressing, or extra buffalo sauce, as desired. Slice and serve warm.
Store leftover flatbreads in an airtight container in the refrigerator for up to 3-4 days.
To reheat leftover flatbread, bake at 350°F for 5–8 minutes or warm in the air fryer for 3–4 minutes until heated through and crispy again. While you can microwave leftovers, the flatbread won’t stay as crisp.
These are best enjoyed fresh but still make excellent leftovers for lunch the next day.
Helpful Tips
- Shred your own cheese:Â Freshly shredded cheese melts much better than pre-shredded varieties.
- Use pre-cooked chicken:Â Rotisserie chicken or leftover shredded chicken makes this recipe especially quick and easy.
- Don’t overload the flatbread: Too many toppings can make the flatbread soggy, so keep the layers relatively light.
- Adjust the buffalo sauce:Â Start with the recommended amount and add more to taste depending on how spicy you like it.
- Bake until bubbly:Â Keep an eye on the flatbreads toward the end of cooking. You want the cheese melted and bubbly with lightly crisped edges.
- Let them cool briefly:Â Give the flatbreads a couple of minutes to cool before slicing so the toppings have a chance to set.
- Serve with a simple side:Â Pair with a side salad, fresh fruit, coleslaw, or roasted vegetables to round out the meal.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Buffalo Chicken Flatbreads
Ingredients
- 4 mini naan flatbreads
- 2 cups shredded chicken (226g)
- 1/3 cup buffalo sauce (80g)
- 1 cup shredded mozzarella cheese (112g)
- 1/2 cup shredded triple cheddar (56g)
- 1/4 cup thinly sliced red onion (30g) optional
- Optional for topping: ranch dressing, thinly sliced green onions, crumbled blue cheese or feta cheese
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Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper or lightly grease.
- In a small bowl, toss the shredded chicken with the buffalo sauce.
- Place the naan flatbreads on the prepared sheet pan. Sprinkle each flatbread with a little mozzarella cheese, then top with the buffalo chicken and red onion.
- Sprinkle the remaining mozzarella and cheddar cheese over the top.
- Bake for 10–12 minutes, or until the cheese is melted and the edges of the flatbreads are golden.
- Top with green onions and a drizzle of ranch, blue cheese dressing, or extra buffalo sauce, as desired. Slice and serve warm.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
