What to eat with Buffalo chicken flatbread?

It pairs well with a green salad, celery sticks, or roasted vegetables for a balanced meal.

Does flatbread need to rest?

No, you can use it right away. Pre-baking helps it crisp without remaining time.

Stored in a sealed container, it lasts 3–4 days.

It may overheat or have too much oil in the cheese or dressing. Stir gently and heat slowly to prevent separation.

Buffalo Chicken Flatbread is spicy, tangy, and quick to make. Perfect for weeknight dinners or as a bold-flavored party appetizer.

Scale

2 flatbreads (14.5 oz total)

2 tsp light olive oil

1/2 cup buffalo wing sauce (more if desired)

1 1/2 cups diced cooked chicken (~3/4 lb)

1 cup shredded mozzarella cheese

1/3 cup blue cheese dressing

1/3 cup sliced green onions (3 onions)

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1. Preheat oven to 425°F and line sheet pan with parchment paper.

2. Place flatbreads on sheet, brush edges with olive oil.

3. Bake 5 minutes until warmed and slightly crisp.

4. Spread buffalo sauce evenly, top with chicken and mozzarella, drizzle blue cheese dressing.

5. Bake 12–15 minutes until edges brown; broil 1–2 minutes for extra browning.

6. Sprinkle with green onions and extra sauce or cheese if desired.

Pre-bake flatbread 5 minutes to avoid soggy crust.

Use fresh mozzarella, cheddar, or blue cheese crumbles as alternatives.

Substitute chicken with plant-based protein for vegetarian version.

Use naan, pizza crust, or homemade dough if preferred.

Slice green onions in advance for quick assembly.

Store cooled flatbread in the fridge for up to 2 days and reheat at 350°F for 5–7 minutes until warm and crisp.