This Buffalo Chicken Flatbread Pizza recipe is the perfect weeknight meal that comes together in just 15 minutes. This recipe is also a great way to use up leftover shredded or rotisserie chicken.
I have a thing for all things buffalo-flavored, so I love this recipe. If you do too, make sure to check out my Buffalo Chicken Bowls. It’s really an asset if you ask me. These Buffalo Chicken Flatbreads are a weeknight wonder and come together so quickly, which is precisely what I need after a long day.
Ingredients
Dill sauce: My homemade dill sauce is a staple in my house. The recipe includes how to make the sauce in the recipe card below.
Buffalo chicken: I use leftover rotisserie chicken or make this Instant Pot Shredded Chicken for this recipe. I toss it with about a tablespoon of melted butter and just enough buffalo wing sauce to coat the chicken. It can’t get much easier than this.
Flatbreads: Use your favorite flatbread or Naan bread from the grocery store. If you’re feeling a little more ambitious, you can make my two-ingredient yogurt flatbreads, which is what I like to use.
Toppings: I like to use a combination of pre-shredded broccoli slaw and thinly sliced bell peppers. If you’re in a rush and don’t feel like chopping, you can replace the bell peppers with more broccoli slaw. For cheese, try sharp cheddar or pepper jack.
How to Make Buffalo Chicken Flatbread Pizza
First, you start by making the sauce and setting it aside. Then you’ll toss the chicken with butter and wing sauce. And, you’ll top each of the flatbreads with the chicken, vegetables, and cheese evenly.
Lastly, you’ll bake the flatbread pizzas for 8-10 minutes at 400 degrees F. After the flatbreads come out of the oven, you can drizzle them with some of the dill sauce.
You’ll probably have some extra dill sauce leftover. You might also have some broccoli slaw leftover too depending on the size of the bag.
Tossing the remaining slaw with the remaining dill sauce is a great idea to serve alongside the flatbreads. Or, you can save that for another day or use them separately.
📖 Recipe
Buffalo Chicken Flatbread Recipe
Ingredients
- ⅓ cup plain Greek yogurt
- ⅓ cup mayo
- 1 tbsp. apple cider vinegar
- 1 tbsp. honey
- ½ tsp. garlic powder
- 1 tsp. dried dill
- Salt and pepper to taste
- 1 lb. cooked and shredded boneless skinless chicken (like this recipe here)
- Buffalo wing sauce to taste
- 1 tbsp. butter melted
- 4 flatbreads store-bought or these yogurt flatbreads
- 1 ½ cups broccoli slaw divided
- ½ cup thinly sliced bell peppers optional – can sub in extra broccoli slaw if desired, divided
- 1 cup of shredded cheese such as cheddar, pepper jack, etc., divided
Instructions
- Preheat oven to 400 degrees.
- Prepare the slaw: Mix Greek yogurt, mayo, apple cider vinegar, honey, garlic powder, and dried dill together in a bowl. Season with salt and pepper to taste and set aside.
- In a separate bowl, toss the cooked shredded chicken with melted butter and enough buffalo wing sauce to coat or to taste.
- Arrange flatbreads on a large greased baking sheet (depending on size, you may need two sheet pans). Divide buffalo chicken between the flatbreads evenly. Then top each flatbread with the broccoli slaw and bell peppers (if using) followed by the cheese.
- Bake in the oven for 8-10 minutes or until warmed and cheese is melted. Drizzle each flatbread with some of the dill sauce and serve. There will be extra dill sauce; feel free to use as a salad dressing or to dress more broccoli slaw to serve on the side.
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