So, there was this Wednesday a couple weeks ago when I came home utterly wiped (talking bone tired—my dogs were barking). The kind of day where the idea of chopping a single onion sends you spiraling. Anyway, I open the fridge… and it’s the usual suspects: leftover roast chicken, half a bottle of BBQ sauce, some limp coriander, and a lonely flatbread. The lightbulb moment strikes: BBQ Chicken Flatbread. My saving grace for when I’m too knackered for anything fancy but still want to actually taste something besides toast.
Why You’ll Love This (Or at Least, Tolerate It on Busy Nights)
I make this when I don’t feel like dealing with a torn pizza box and mystery cheese puddles (you know, that delivery regret?). My family goes bananas for this, especially at get-togethers when I’m low on ingredients and high on sarcasm. Seriously, people think you planned ahead. (I let them believe that—no shame.) Sometimes the BBQ sauce doesn’t spread evenly, sure, but it’s never stopped anyone from eating half the tray before it hits the table.
What Goes In My BBQ Chicken Flatbread?
- 1 large flatbread or naan (sometimes I use those pre-made pizza bases, or even pita in a pinch; my gran swore by Lavash, but let’s be real… use what you’ve got)
- 1 to 1½ cups cooked chicken, shredded or chopped (I usually grab leftovers, but rotisserie chicken from the shop is a total lifesaver)
- ⅓ cup BBQ sauce (I’m currently partial to Sweet Baby Ray’s, but there’s no law against Heinz or making your own—though I never do on a weeknight)
- 1 cup shredded mozzarella (you can mix with cheddar if you fancy it; I once used Gouda by mistake, and actually, not half bad!)
- ½ small red onion, thinly sliced (if you’re out, skip it or throw on chives or nothing at all—no big deal)
- Handful of fresh coriander or parsley (optional; coriander is my jam, but don’t stress if your fridge herb section is a graveyard)
- Bit of olive oil for brushing
- Salt and black pepper to taste
How I (Imperfectly) Throw This Together
- First off, fire up your oven to 220°C/425°F. I use a pizza stone when I’m feeling posh—otherwise, any baking tray’s fine. If the tray’s dodgy and wonky, line it with foil (my fallback solution since the great cheese-spill disaster of 2021).
- Brush the flatbread with a smidge of olive oil—don’t drench it. Too much and it goes soggy, which is, let’s just say, deeply underwhelming.
- Scatter your chicken all over the flatbread. Sometimes, if I’m daydreaming, I skip steps and toss the sauce with the chicken in a bowl first. Actually, it coats better that way, now that I think about it. But both ways work.
- Squeeze or spoon the BBQ sauce over the top (I err on the side of ‘more is better’—but I respect the dry pizza crowd too!). Spread it out with a spoon or, truthfully, your fingers if you’re feeling lazy.
- Now, cheese mountain time. Sprinkle the mozzarella right up to the edges. I like it pretty cheesy, but if you’re dairy-shy, just tone it down.
- Add the red onions—arrange them, or just throw them at it with abandon; it all tastes the same in the end. Add extra pepper if you’re like me and think every recipe is underspiced.
- Slide onto the middle rack, bake 8-12 minutes until the cheese is bubbly and starting to brown in spots. Sometimes, I take a sneaky peek (and a whiff) after 10—it’s ready when the edges look crisp.
- Scatter coriander or parsley on top, if using. Let it cool for, I dunno, about two minutes. Then cut into slices or rough hunks and serve. Don’t worry if it’s a bit messy; the best stuff always is.
Notes (AKA Stuff I Figured Out the Hard Way)
- If your flatbread’s a bit, um, floppy? Toast it lightly before topping. Otherwise, you might end up with a wobbly ‘BBQ Chicken Blanket’ instead of a flatbread.
- BBQ sauce can vary so much in sweetness—if it tastes too sugary, add a squeeze of lemon or a little hot sauce before spreading it on. Learned that one form a friend in Texas!
- I once used raw chicken thinking it would cook—in a word: don’t.
Stuff I’ve Tried (Not All of It Good)
- Jalapeños: Works great! If you like heat, scatter them on before baking.
- Pineapple: Controversial, but I stand by it. (My brother says I’ve betrayed pizza, but what does he know?)
- Blue cheese: Tried it and, um… it’s an acquired taste. I don’t acquire it. Proceed with caution.
- Balsamic glaze: Drizzle it on after baking—posh touch if you have guests. Or just yourself.
Use What You’ve Got—No Fancy Gadgets Needed
Sure, a pizza stone gives you that crispy base, but a baking sheet or anything flat and oven-safe is grand. Once or twice I did this in a frying pan on the hob, covered it for a few minutes, and it was surprisingly okay. Might work on a campfire too, though I haven’t tried (yet).
Keeping Leftovers (Not That We Ever Have Any)
If for some reason you don’t gobble this up straightaway, cool leftovers and pop ‘em in a sealed box in the fridge. Good for about 2 days—though honestly, in my house it’s never lasted more than a day! Actually, I think this tastes even better the next day once everything mingles. Weird but true.
What to Serve With BBQ Chicken Flatbread?
I like this with a big green salad and maybe a corn on the cob for good measure—not very inventive, but there you are. My kid dunks bites in extra ranch dressing (go figure) and my partner insists on a cold beer alongside. We once made a whole ‘DIY flatbread night’ thing of it, which was chaotic but fun. If you want to mix it up, check out this easy spinach-artichoke pizza that’s a little but different but always a win.
Pro Tips—If Only I’d Listened to Myself
- Let it rest a couple minutes before slicing or all your toppings will slip off. I once ignored this and ended up chasing chicken across the counter.
- Rushing the cheese-melt is a rookie error (I got impatient; it just looked sweaty, not bubbly. Wait for the real deal—it’s worth it.)
- Test your oven temp! My old oven ran hotter than the sun, and I learned not all 10-minute bakes are equal.
BBQ Chicken Flatbread FAQs (Real Questions I’ve Gotten!)
- Can I use raw chicken?
Er, nope—learn from my blunder! Just cook it first (leftover roast or ‘rotisserie rescue’ works best). - What if I hate coriander?
No crime in that. Skip it, or substitute with parsley. Or nothing at all, honest! - Can I make this gluten free?
Yes! Use a GF flatbread or cauliflower base. My friend swears by the ones from Schar (they freeze well too). - Any vegan option?
You bet—swap in plant-based “chicken” bits and vegan cheese, and you’re off to the races. Might want to check out some homemade vegan BBQ sauce ideas like this one too.
And just as a side note, while you’re waiting for your flatbread to bake, might as well tidy up a bit or scroll your phone guilt-free. It’s not like you’ll miss a MasterChef audition anytime soon…
Ingredients
- 2 flatbreads or naan
- 1 cup cooked chicken breast, shredded or chopped
- 1/2 cup barbecue sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
Instructions
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1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2Brush olive oil over both flatbreads and place onto the prepared baking sheet.
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3Toss the cooked chicken with 1/4 cup of the barbecue sauce until evenly coated.
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4Spread the remaining barbecue sauce evenly onto the flatbreads. Top with mozzarella cheese, then the BBQ chicken and sliced red onion.
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5Bake in the preheated oven for 12-15 minutes, until cheese is melted and bubbly and edges are golden.
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6Remove from oven, sprinkle with chopped cilantro and black pepper. Slice and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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