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Buffalo Chicken Flatbread
Laura Vitale's Roasted Chicken + Buffalo Chicken Flatbread + Leftover Carnitas
Nathan Congleton / TODAY
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(5 rated)
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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.


    • 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


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.

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