Brush each flatbread lightly with olive oil (about 0.5 tbs per flatbread). Sprinkle garlic powder, salt and black pepper evenly over the brushed side. Place flatbreads on the prepared baking sheet, oiled side up.

Chicken & Seasoning

In a medium bowl, combine the cooked shredded or diced chicken with chili powder, ground cumin, smoked paprika, lime juice and 0.5 tsp salt. Toss until evenly coated and taste; adjust seasoning if needed.

Distribute the seasoned chicken evenly over the oiled side of each flatbread, leaving a small border (about 1/4 inch) around the edges.

Cheeses & Topping

Mix the shredded cheddar and pepper jack together in a bowl. Evenly sprinkle the cheese mixture over the chicken on each flatbread.

Top the cheese with the sliced roasted red peppers and scatter the green onions over each flatbread.

Bake in the preheated oven for 8–10 minutes, or until the cheese is melted and bubbly and the flatbread edges are golden and crisp. For a slightly charred top, switch to broil for the last 1 minute while watching carefully.

Remove flatbreads from the oven and let rest on a rack for 1–2 minutes.

Right before serving, sprinkle chopped cilantro and the tortilla strips over each flatbread to keep the strips crunchy.

Southwest Ranch (quick)

While flatbreads bake, make the southwest ranch: in a small bowl whisk together ranch dressing, sour cream, minced chipotle, lime juice, ground cumin and 0.25 tsp salt until smooth. Taste and adjust chipotle or lime to preference.

Drizzle southwest ranch over each flatbread in a thin zigzag, or serve on the side for dipping.

Assembly & Serve

Slice each flatbread into 6–8 pieces using a pizza cutter or sharp knife. Serve immediately so tortilla strips remain crunchy and cheese warm.