Save The smell of barbecue sauce hitting a hot flatbread takes me back to late nights with friends, crowded around a too-small coffee table, pulling at strings of mozzarella that stretched impressively far. Someone always burned their mouth, too impatient to let it cool, and someone else inevitably asked for extra sauce on the side. I started making these at home because theyre faster than delivery and feel more like something you put effort into, even when the effort is mostly shredding leftover chicken and opening a jar.
I once made these for a Tuesday night dinner that turned into an impromptu party when my roommate invited three people over without telling me. I scrambled to shred more chicken, threw extra cheese on everything, and baked them two at a time while everyone stood in the kitchen drinking beer and asking if it was ready yet. We ate them standing up, leaning against counters, and nobody minded at all.
Ingredients
- 2 large flatbreads or naan: Naan holds up beautifully and gets these puffy air pockets that crisp up so nicely, but any flatbread works as long as it can handle the weight without going soggy mid-bake
- 1 tablespoon olive oil: This little bit of fat helps the flatbread transform from soft to golden and crisp, creating that satisfying crunch that holds everything together
- 1 cup cooked chicken breast: Leftover roast chicken, rotisserie from the store, or even grilled chicken from two nights ago all work perfectly here
- 1/2 cup barbecue sauce: Choose one you actually like eating straight from the jar because that flavor will define the whole dish
- 1 cup shredded mozzarella cheese: Mozzarella melts into those irresistible strings and provides the mild, creamy base that lets the barbecue sauce shine
- 1/2 cup shredded cheddar cheese: Sharp cheddar cuts through the sweetness and adds that extra punch of flavor that keeps it from being one-note
- 1/4 small red onion: Thin slices become sweet and mellow in the oven, adding crunch and a little sharp bite that balances everything
- 1/4 cup fresh cilantro: Sprinkle this on after baking so it stays bright and fresh, cutting through the rich cheese with herbal pop
- Optional jalapeño: Thin slices bring heat that builds gradually, perfect if you like things to kick a little
- Optional cherry tomatoes: They burst in the oven and add juicy acidity that lightens up all that cheese
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup is minimal
- Prep the base:
- Brush both flatbreads lightly with olive oil and arrange them on the baking sheet, giving them room to crisp without overlapping
- Coat the chicken:
- Toss the shredded chicken with half the barbecue sauce in a bowl until every piece is evenly coated and glossy
- Layer the sauce:
- Spread a thin, even layer of the remaining barbecue sauce over each flatbread, going almost to the edges but not quite
- Add the toppings:
- Distribute the sauced chicken evenly across both flatbreads, then layer on mozzarella and cheddar so no bare spots remain
- Scatter the extras:
- Sprinkle red onion slices over the cheese, adding jalapeño and tomatoes if you are using them
- Bake until bubbly:
- Bake for 12 to 15 minutes until the cheese melts completely and bubbles in spots, and the flatbread edges turn golden brown
- Finish with freshness:
- Let them cool for just a minute, then sprinkle with cilantro and drizzle with extra barbecue sauce before slicing
Save My sister claimed she did not like barbecue sauce until she tried these at my place, watching suspiciously as I assembled them. She took the smallest slice, mostly to be polite, and went back for seconds and thirds, admitting maybe the problem was just bad sauce, not barbecue itself. Now she requests these whenever she visits, and I always make extra, knowing perfectly well that the first batch will disappear before it even cools completely.
Making Ahead
You can shred the chicken and toss it with barbecue sauce up to two days ahead, keeping it in an airtight container until you are ready to bake. The onions can be sliced ahead too, though they will lose a bit of their crisp bite the longer they sit. Assemble everything right before baking for the best texture, because pre-assembled flatbreads will get soggy even in the refrigerator.
Scaling Up or Down
This recipe scales easily for one person or a crowd, because each flatbread is its own self-contained unit. For a party, I set up a toppings bar with sauces, cheeses, and vegetables so people can customize their own. It turns dinner into something interactive and feels fancy without actually being complicated.
Serving Ideas
These work as a main dish with a simple green salad on the side, or cut them into smaller wedges for appetizers that disappear fast at parties. I have also served them alongside a bowl of soup for a meal that feels substantial without being heavy. When the weather is nice, they are perfect outdoor food, easy to eat with one hand while holding a drink in the other.
- Keep extra napkins nearby because barbecue sauce has a way of ending up everywhere
- Have extra hot sauce available for the guest who always needs more heat
- Consider a second flatbread with vegetarian toppings so everyone has something they can eat
Save There is something deeply satisfying about food you can eat with your hands, and these flatbreads hit that comfort spot while still feeling like a proper meal. They have saved me on busy weeknights and last-minute get-togethers alike, proving that good food does not need to be complicated.
Common Recipe Questions
- → Can I use leftover chicken for this dish?
Yes, leftover grilled or rotisserie chicken works well and saves preparation time while maintaining great flavor.
- → What type of cheese works best for melting?
Combining mozzarella and cheddar provides a creamy melt and sharp flavor contrast for a delicious topping.
- → Is it possible to make this spicier?
Adding sliced jalapeños or a pinch of chili flakes will give it a spicier kick without overwhelming other flavors.
- → What can I substitute for flatbread if unavailable?
Naan or pita bread can be used as alternatives, offering similar texture and structure for toppings.
- → How should this dish be served?
Slice while warm and serve immediately for the best blend of melted cheese and crisp edges, accompanied by your preferred drink.