Buffalo Ranch Chicken Flatbread (Printable Version)
# What You'll Need:
→ Base
01 -
2 naan or flatbreads, thick and pillowy or thin and crispy
→ Protein
02 -
375 grams cooked shredded chicken (rotisserie preferred)
→ Sauces
03 -
120 milliliters buffalo sauce (e.g., Frank’s RedHot)
04 -
120 milliliters ranch dressing
→ Cheeses
05 -
100 grams shredded mozzarella cheese
06 -
60 grams blue cheese crumbles (optional)
→ Garnish
07 -
2 tablespoons chopped green onions
# Step-by-Step Directions:
01 -
Set the oven to 220°C (425°F) and allow it to preheat fully.
02 -
In a mixing bowl, toss the cooked shredded chicken with the buffalo sauce until evenly coated.
03 -
Place the naan or flatbreads on a baking sheet in a single layer.
04 -
Evenly distribute the ranch dressing over the surface of each flatbread.
05 -
Top the ranch-coated flatbreads with the buffalo chicken mixture, spreading it evenly.
06 -
Layer the shredded mozzarella over the chicken, then scatter blue cheese crumbles if using.
07 -
Bake for 10 to 12 minutes, or until the flatbread edges are crisp and the cheese is melted and bubbling.
08 -
Remove from oven and garnish with chopped green onions before serving.
# Helpful Notes:
01 -
For extra crispiness, place the flatbread directly on the oven rack during the last 2 minutes of baking.
02 -
Store leftovers in an airtight container refrigerated up to 3 days; reheat in toaster oven for best texture.
03 -
To reduce spice for children, decrease buffalo sauce or substitute with a milder variety.