Bbq Chicken Flatbread Recipe

Preheat oven

Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats. Line a baking sheet with parchment paper if not using a stone.

Thinly slice the red onion, roughly chop the cilantro, and shred the cheddar if not pre-shredded.

In a medium bowl combine the cooked shredded chicken, 1/2 cup house spicy BBQ sauce, smoked paprika, and black pepper. Toss until chicken is evenly coated. Taste and add a pinch more BBQ sauce or spices if desired.

Brush each flatbread lightly with 1/2 tbsp olive oil and sprinkle a pinch (about 1/8 tsp) of salt over each. This prevents sogginess and promotes browning.

Spread about 1/4 cup of the house spicy BBQ sauce thinly over each flatbread (reserve the remaining BBQ-coated chicken for topping). If you prefer less spice, use less sauce.

Distribute the BBQ-coated chicken evenly between the two flatbreads (about 1 cup chicken per flatbread).

Scatter the shredded cheddar evenly over the chicken on each flatbread (about 3/4 cup per flatbread).

Evenly distribute the thinly sliced red onion and optional pickled jalapeño slices on top of the cheese.

Slide the assembled flatbreads onto the preheated pizza stone or place the baking sheet in the oven. Bake for 8–10 minutes, or until the edges are golden and the cheese is melted and bubbly. If you like extra char, switch to broil for the last 30–60 seconds—watch closely to avoid burning.

Remove flatbreads from the oven. Sprinkle with chopped cilantro, a light dusting of crushed red pepper flakes if desired, and squeeze lime wedges over each flatbread to taste.

Let rest for 2 minutes, then slice each flatbread into 6–8 pieces and serve hot.