Save The smoky char on the chicken, the sticky sweetness of BBQ sauce—it was a Tuesday night when I needed dinner fast and the oven was already warm from baking bread earlier. I grabbed two flatbreads from the back of the pantry, some leftover grilled chicken, and a bottle of BBQ sauce that had been sitting in the fridge for weeks. What came out twelve minutes later surprised me: crispy edges, melted cheese pulling apart in strings, and that perfect balance of tangy and savory. It felt like cheating, but in the best way possible.
I made this for a group of friends who showed up unannounced one Friday evening. I sliced the flatbreads into squares, served them on a wooden board, and watched them disappear in minutes. Someone asked if I had ordered takeout. I just smiled and said it was easier than that, and suddenly everyone wanted the recipe.
Ingredients
- Grilled chicken breast: Diced or shredded, this adds smoky protein that soaks up the BBQ sauce—rotisserie chicken works just as well if you need to skip the grill.
- Red onion: Thinly sliced so it caramelizes slightly in the oven, adding a sweet contrast to the tangy sauce.
- Fresh cilantro: Optional but worth it for that bright, herbaceous finish that cuts through the richness.
- Shredded mozzarella cheese: Melts into gooey, bubbly perfection and holds everything together without overpowering the other flavors.
- BBQ sauce: The backbone of this dish—use your favorite brand or homemade, and keep extra on hand for drizzling at the end.
- Thin flatbreads: These crisp up beautifully in the oven, giving you that perfect texture between pizza crust and cracker.
- Olive oil: Brushed on the flatbread to help it turn golden and crispy without drying out.
- Black pepper: A few grinds add just enough bite to balance the sweetness of the sauce.
Instructions
- Preheat and prep:
- Set your oven to 425°F and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
- Brush the flatbreads:
- Lightly coat both flatbreads with olive oil using a pastry brush or your fingers. This creates a crispy, golden base that won't get soggy under the toppings.
- Spread the BBQ sauce:
- Use the back of a spoon to spread BBQ sauce evenly over each flatbread, leaving a small border around the edges. The border crisps up nicely and gives you something to hold onto.
- Layer the cheese:
- Sprinkle half the mozzarella over the sauce first. This creates a melted layer that glues the toppings to the flatbread.
- Add chicken and onions:
- Scatter the diced chicken evenly, then top with sliced red onions. Don't pile it too high or the flatbread won't crisp properly.
- Finish with more cheese:
- Add the remaining mozzarella over the toppings. This top layer gets beautifully golden and bubbly in the oven.
- Bake until crispy:
- Slide the baking sheet into the oven and bake for 10 to 12 minutes. Watch for the cheese to bubble and the edges of the flatbread to turn golden brown.
- Garnish and serve:
- Pull it out, drizzle with extra BBQ sauce, and sprinkle fresh cilantro if you like. Slice into squares or wedges and serve while it's still hot and crispy.
Save One night I added sliced jalapeños because my brother-in-law kept saying it needed heat. He ate three slices and admitted he was wrong—it didn't need it, but it was better with it. Now I keep a jar of pickled jalapeños in the fridge just for this.
Choosing Your Flatbread
Not all flatbreads are created equal. I've tried naan, pita, lavash, and store-bought pizza dough rolled thin. Naan gets too soft, pita puffs up, but thin lavash or flatbread labeled as pizza base works perfectly. Look for something sturdy enough to hold toppings but thin enough to crisp in the oven. If you're gluten-free, check the frozen section—many brands make excellent alternatives that crisp up just as well.
Leftover Magic
This recipe is a perfect home for leftover grilled chicken, but I've also used shredded rotisserie chicken, smoked turkey, and even pulled pork. Once I had leftover brisket and thought, why not? It was incredible. The key is using something already cooked and seasoned so you're just assembling and heating, not cooking from scratch. If your protein is cold from the fridge, let it sit out for a few minutes before topping the flatbread so it warms through evenly in the oven.
Serving and Pairing Ideas
I usually slice these into squares and serve them as an appetizer at parties, but they work just as well as a main dish with a simple green salad on the side. A crisp lager or chilled rosé cuts through the richness of the cheese and BBQ sauce beautifully. If you're feeding kids, cut the flatbread into strips—they love anything they can pick up with their hands. Leftovers reheat well in a hot oven for a few minutes, though they never seem to last long enough to worry about that.
- Serve with a side of coleslaw or pickles for crunch and acidity.
- Pair with iced tea, beer, or a light red wine like Pinot Noir.
- Double the recipe if you're feeding a crowd—these disappear faster than you'd think.
Save This flatbread has become my go-to when I want something satisfying without the effort. It's proof that good food doesn't need to be complicated—just a few quality ingredients and a hot oven.
Recipe FAQs
- → Can I use store-bought rotisserie chicken?
Absolutely. Rotisserie chicken is a convenient time-saving substitute for grilled chicken breast. Simply shred or dice the meat and use the same amount called for in the ingredient list.
- → How do I keep the flatbread crispy?
Brush the flatbread lightly with olive oil before topping and bake at 425°F until the cheese is bubbly and the edges are golden. Avoid using too much sauce, which can make the bread soggy. Serve immediately after removing from the oven.
- → What cheese works best as a substitute?
Mozzarella melts beautifully and has a mild flavor that complements BBQ. You can also try provolone, cheddar, or a blend of cheeses for different flavor profiles.
- → Can I make this gluten-free?
Yes. Simply swap the regular flatbread for a gluten-free version, ensuring you check the label for any cross-contamination warnings. Most grocery stores carry quality gluten-free flatbread options.
- → How should I store leftovers?
Cover cooled flatbread with foil or plastic wrap and refrigerate for up to 3 days. Reheat in a 350°F oven for 5-7 minutes until warmed through. Avoid microwaving as it can make the crust chewy.
- → What beverages pair well with this?
A crisp lager beer complements the smoky BBQ flavors beautifully. For non-alcoholic options, try iced tea or a citrus-forward soda. A chilled rosé wine also works for a lighter pairing.