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Buffalo Chicken Flatbread

COOK TIME
20 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(5)
Laura Vitale's Roasted Chicken + Buffalo Chicken Flatbread + Leftover Carnitas
Laura Vitale's Roasted Chicken + Buffalo Chicken Flatbread + Leftover CarnitasNathan Congleton / TODAY
COOK TIME
20 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(5)

Ingredients

  • 4 flatbreads
  • Light olive oil
  • 2 cups shredded cooked chicken
  • 1/2 cup Buffalo sauce
  • 1 teaspoon steak seasoning
  • 1/2 cup blue cheese crumbles
  • 1 cup shredded mozzarella
  • Chopped scallions, to serve
  • Sour cream, to serve
  • Chef notes

    Flatbreads are one of my favorite thing to make because they're a blank canvas to decorate with any toppings you like! They also make a great base for leftovers and make them feel like a whole new meal.

    Technique tip: Prevent the chicken from drying out by placing it under the cheese instead of on top.

    Swap option: Use any leftover protein you like or substitute barbecue sauce if you're not a fan of spice.

    Preparation

    1.

    Preheat the oven to 400°F. Line a baking sheet with aluminum foil, and place a wire rack over top.

    2.

    Brush both sides of the flatbreads with a little oil, place them on your prepared baking sheet and set aside.

    3.

    In a bowl, toss the shredded chicken with the Buffalo sauce, scatter that on the flatbreads then top with a pinch of steak seasoning followed by both cheeses.

    4.

    Bake for about 20 minutes or until golden-brown and crispy. Top with a little sour cream and chopped scallions and serve.