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Buffalo Chicken Flatbreads

Crispy-bottomed flatbreads topped with tender buffalo chicken, melted cheddar, red onion, and a cool ranch drizzle. A fast, flavor-packed meal ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 flatbreads
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Flatbreads
  • 4 naan or flatbreads about 4 ounces each
  • 2 tbsp olive oil for brushing
Buffalo Chicken
  • 1 lb cooked shredded chicken rotisserie or poached
  • 3/4 cup hot sauce such as Frank's RedHot
  • 2 tbsp butter melted
  • 1 tbsp honey
Ranch Drizzle & Toppings
  • 1/2 cup Greek yogurt or ranch dressing
  • 2 tbsp ranch seasoning
  • 1 cup cheddar cheese shredded
  • 1/4 cup red onion thinly sliced
  • 2 tbsp cilantro or parsley chopped
  • 1 pinch fleur de sel

Equipment

  • Cast Iron Skillet
  • Mixing Bowl
  • Whisk

Method
 

  1. Shred the warm cooked chicken into bite-sized pieces and place in a bowl.
  2. Mix the hot sauce, melted butter, and honey until smooth.
  3. Toss the shredded chicken with the buffalo sauce and let sit for 2 minutes.
  4. Whisk the yogurt with ranch seasoning. Add a little milk if needed for drizzling consistency.
  5. Heat a heavy skillet over medium-high heat. Brush flatbreads lightly with oil and toast for 90 seconds per side until golden.
  6. Top each toasted flatbread with buffalo chicken, cheddar cheese, and red onion.
  7. Drizzle with ranch sauce, garnish with cilantro or parsley, season lightly with fleur de sel, and serve immediately.

Notes

Toasting the flatbread before topping prevents sogginess. For extra heat, add cayenne pepper or use a spicier hot sauce. Best served fresh.