Description
This Buffalo Chicken Flatbread is spicy, cheesy, and incredibly satisfying—perfect for quick dinners, game nights, or sharing with friends. Tender chicken, tangy Buffalo sauce, melty cheese, and cool ranch all come together on soft-crispy naan bread, creating a flavorful flatbread that’s ready in minutes.
Ingredients
Scale
- 1 cup chicken, cooked and diced
- 1/3 cup Buffalo wing sauce, divided
- 2 slices naan bread
- 1 1/2 cups shredded Colby Jack cheese
- 4 tablespoons ranch dressing
- 2 tablespoons green onions, thinly sliced
Instructions
- Prep the Oven:
Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it. - Prepare the Chicken:
In a small bowl, mix the diced cooked chicken with half of the Buffalo wing sauce (about 2–3 tablespoons). Toss until evenly coated. - Assemble the Flatbreads:
Place the naan on the baking sheet. Brush each piece with a light layer of the remaining Buffalo sauce. - Add Cheese and Chicken:
Sprinkle each naan generously with Colby Jack cheese. Distribute the Buffalo chicken evenly over the top. - Bake:
Bake for 10–12 minutes, or until the cheese is fully melted and bubbling and the edges of the naan are lightly crisped. - Finish with Toppings:
Drizzle the ranch dressing over the hot flatbreads. Sprinkle on the green onions for freshness. - Slice and Serve:
Cut into wedges and enjoy immediately while warm and melty.
Notes
This recipe works beautifully with shredded rotisserie chicken, but leftover grilled chicken adds a smoky dimension. If you prefer a crispier base, pre-bake the naan for 2–3 minutes before topping it. The heat level depends on your Buffalo sauce—mild is great for kids, while extra hot gives a classic game-day kick.