This easy BBQ chicken flatbread is a quick weeknight meal that comes together with only 6 ingredients and is ready in just 20 minutes. Topped with tangy bbq chicken and plenty of melted cheese, these chicken flatbreads are guaranteed to be a family favorite at camp or at home.
The thing I love most about this recipe is that you get equally spectacular results whether you prepare this on your Blackstone griddle or in your oven. Which means you can enjoy this quick and easy meal for lunch or dinner when you're at home and when you're at camp.
Why You'll Love This Recipe
- You can make the flatbreads on your Blackstone griddle or in the oven.
- It's an easy meal that requires only 6 ingredients and is ready in just 20 minutes!
Ingredients and Substitutions
- Chicken--This bbq chicken flatbread recipe uses cooked shredded chicken. Leftover grilled chicken or shredded rotisserie chicken are both great options for this.
- BBQ sauce--I recommend using a mustard-based bbq sauce, such as this homemade spicy mustard bbq sauce or a store-bought Carolina Gold mustard sauce to add plenty of flavor and tang to the chicken.
- Flatbread--You can use store-bought or homemade flatbread for this recipe. I find that homemade flatbread will result in a crispier base, while store-bought tends to be softer.
- Cheese--This recipe uses both cheddar and mozzarella. I recommend grating your own cheese. Pre-shredded cheese doesn't melt well.
How to Make Barbecue Chicken Flatbread
- Season the shredded chicken with salt and pepper.
- Mix the bbq sauce into the chicken and stir until evenly coated.
- Assemble the flatbreads with chicken, red onion, and cheese.
- Cook the flatbreads on a griddle over medium heat until the cheese is melted and the chicken is heated through.
FAQs
Preheat the oven to 350°F. While the oven is preheating, assemble the bbq chicken flatbreads as directed in the recipe. Cook them on a baking sheet in the oven until the cheese is melted and the chicken is heated through, 10 to 15 minutes.
Yes. You can use store-bought or homemade naan instead of flatbread.
What to Serve with this Recipe
Enjoy this easy weeknight meal with a simple Greek salad or raw veggies and ranch or blue cheese dressing on the side.
Tips and Troubleshooting
- If you're cooking this on your covered outdoor griddle, don't be tempted to turn up the heat. They need to be cooked over medium heat, or they will burn on the bottom.
- Store leftover flatbread in a sealed container in the fridge for up to 2 days. Reheat in a warm oven or in the microwave until heated through.
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Recipe
BBQ Chicken Flatbread
Equipment
- Blackstone griddle or other outdoor griddle (oven instructions in notes)
Ingredients
- 2 ½ cups shredded cooked chicken
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup spicy mustard bbq sauce or substitute store-bought bbq sauce
- 4 homemade skillet flatbreads or substitute store-bought
- ¼ cup thinly sliced red onion
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Season the chicken with salt and pepper.
- Pour the bbq sauce over the chicken and stir to evenly coat the chicken.
- Arrange the flatbreads on a baking sheet. Top with the chicken, onion, and cheese, dividing them evenly among the flatbreads.
- Heat a Blackstone (or other covered outdoor griddle) over medium heat. Place the flatbreads on the griddle and cook until the cheese is melted and the chicken is heated through, 10 to 12 minutes. Keep an eye on the bottoms of the flatbreads. If they are browning too quickly, move them to a cooler part of the griddle or reduce the heat.
- Remove from the griddle, slice into wedges, and serve.
Notes
- Oven instructions--Bake the assembled flatbreads in a 350°F oven until the cheese is melted and the chicken is heated through, 10 to 15 minutes.
- Don't burn it--If you're cooking this on your covered outdoor griddle, don't be tempted to turn up the heat. They need to be cooked over medium heat, or they will burn on the bottom.
- Storage and reheating--Store leftover flatbread in a sealed container in the fridge for up to 2 days. Reheat in a warm oven or in the microwave until heated through.
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