High-Protein BBQ Chicken Flatbreads
Crispy BBQ chicken flatbreads loaded with shredded chicken, mozzarella, and cheddar cheese. Ready in under 25 minutes with about 30 grams of protein per serving.
Ingredients
Scale
- 4 pre-cooked flatbreads naan, pita, or pre-made pizza crusts
- 1.5 cups shredded cooked chicken breast rotisserie chicken recommended
- 0.5 cup BBQ sauce your favorite brand
- 1 cup shredded mozzarella cheese low-moisture whole milk recommended
- 0.5 cup shredded cheddar cheese sharp cheddar preferred
- 0.25 red onion thinly sliced
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Place flatbreads directly on a baking sheet with space between each one. If frozen, let them thaw for a few minutes first.
- In a medium bowl, combine the shredded chicken breast with the BBQ sauce. Stir until every piece of chicken is well coated and glossy.
- Spread an even layer of the BBQ chicken mixture over each flatbread, leaving about a half-inch border around the edges. Do not overload or the crust will become soggy.
- Sprinkle the shredded mozzarella and cheddar cheeses generously over the chicken layer. Scatter the thinly sliced red onion evenly across the top.
- Bake for 12 to 15 minutes until the cheese is fully melted and bubbly with light golden edges and the crust is firm and crispy.
- Remove from the oven and immediately sprinkle with fresh chopped cilantro. Let rest for 1 to 2 minutes before slicing into wedges and serving hot.
Notes
Use rotisserie chicken for best flavor and convenience. Do not overload toppings to keep the crust crispy. Reheat leftovers in a toaster oven at 375°F for 5 to 7 minutes. BBQ chicken mixture can be prepped up to 2 days in advance.