Flatbread topped with smoky chicken, tangy sauce, cheese, and onions for a flavorful, easy main dish.
# Components:
→ Flatbread Base
01 - 2 large flatbreads or naan
→ Chicken
02 - 1 1/2 cups cooked chicken breast, shredded
03 - 1/2 cup BBQ sauce, plus extra for drizzling
→ Vegetables & Toppings
04 - 1/3 cup red onion, thinly sliced
05 - 1/2 cup fresh cilantro leaves, roughly chopped
→ Cheese
06 - 1 1/2 cups shredded mozzarella cheese
07 - 1/2 cup shredded smoked gouda or cheddar cheese
→ Garnish
08 - 1 small jalapeño, thinly sliced (optional)
# Preparation Steps:
01 - Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine the shredded chicken with 1/2 cup of BBQ sauce. Toss until evenly coated.
03 - Arrange the flatbreads on the prepared baking sheet. Spread a thin layer of BBQ sauce across each flatbread, leaving a small border around the edges.
04 - Evenly distribute half of the mozzarella and gouda/cheddar cheeses over the flatbreads.
05 - Scatter the sauced chicken over the cheese layer. Top with the sliced red onions and jalapeños, if using.
06 - Sprinkle the remaining cheese over the assembled toppings.
07 - Bake for 12–15 minutes, or until the cheese is molten and bubbly and the edges of the flatbreads are golden and crisp.
08 - Remove from the oven. Garnish with fresh cilantro leaves and an additional drizzle of BBQ sauce, if desired. Slice and serve immediately while warm.
