Shifty BBQ Chicken Flatbreads
What You Need
Ingredients
- 2 cups leftover smoked chicken or shredded rotisserie chicken
- ½ cup Down with the Thickness BBQ Sauce
- 2 flatbreads or naan
- 1 cup shredded mozzarella cheese (or cheese of your choice)
- ½ cup red onion, thinly sliced
- ¼ cup pickled jalapeños
- Fresh cilantro, for garnish
Equipment
- Baking Sheet
- Aluminum Foil
- Medium bowl
- Mandolin (optional but makes it easier to get thinly sliced onion)
- Basting Brush or Spatula (to spread sauce)
Overview
Smoky, cheesy, spicy, and ready in under 25. This flatbread is a lunch hero—built for leftover lovers and flavor chasers. Perfect for when you need something fast that still feels like a full meal. Works best with smoked chicken made the day before but you can also use a store bought rotisserie chicken as a perfect substitute!
Directions
- Preheat your oven to 375°F
- Place a layer of aluminum foil on your baking sheet and lightly coat with oil
- In a microwave safe bowl, warm the chicken slightly (30-45 seconds should be enough)
- In a medium bowl, toss shredded chicken with Down with the Thickness BBQ Sauce
- Cut onion in half, reserving one half for another use, then peel. Slice on a mandolin or into thin strips if using a knife
- Place flatbreads on a baking sheet and spread a thin layer of BBQ sauce on each as a base. If your flatbreads are a little on the thicker side, cut in half to make them open faced
- Top flatbread with shredded chicken, mozzarella cheese, red onion, and pickled jalapeños
- Bake for 10–12 minutes or until the cheese is melted and bubbly. If you have a convection oven, you can use it if you'd like - this can cut down on cook time but keep an eye out for your cheese/onion burning
- Transfer to cutting board, cut into halves on a bias
- Garnish with fresh cilantro before serving
