Description
A bold and satisfying flatbread topped with buffalo chicken, melted mozzarella, red onion, and a cool ranch drizzle, ready in just 20 minutes.
Ingredients
Units
Scale
- 2 medium flatbreads, about 8 inches each
- 2 cups cooked shredded chicken
- 1/3 cup buffalo sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup thinly sliced red onion
- 1/4 cup ranch dressing
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
Instructions
- Preheat oven to 425 degrees Fahrenheit and place a baking sheet inside to heat.
- In a mixing bowl, stir the cooked shredded chicken with buffalo sauce until evenly coated.
- Brush each flatbread lightly with olive oil and place them on the preheated baking sheet.
- Spread the buffalo chicken evenly over each flatbread. Sprinkle shredded mozzarella on top, then add thinly sliced red onion.
- Bake for 10 to 12 minutes until the cheese is melted and bubbly and the edges are golden brown.
- Remove from the oven and drizzle ranch dressing over the top. Sprinkle with chopped fresh parsley.
- Slice and serve warm.
Notes
- Preheating the baking sheet helps create a crispier crust.
- Adjust spice level by choosing mild or hot buffalo sauce.
- Let the flatbread rest for 1 minute before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg