Name: Buffalo Chicken Flatbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1½ cups shredded cooked chicken; ⅔ cup Buffalo sauce (like Frank’s RedHot®); 1 tsp garlic powder; 2 flatbread crusts (about 14 oz package); ½ cup ranch dressing; 2 cups shredded mozzarella cheese (or to taste); ¼ of a red onion, thinly sliced; 2 tbsp sliced green onion

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This Buffalo Chicken Flatbread is a flavor-packed, easy-to-make dish that combines spicy buffalo chicken, melty cheese, and a creamy ranch base on a crispy flatbread crust—perfect for weeknights or game day.

Why You’ll Love This Recipe

I love how quickly this comes together—just about 25 minutes from start to finish. The spicy buffalo chicken paired with creamy ranch and gooey cheese creates the perfect balance of heat, tang, and comfort. It’s versatile, crowd-pleasing, and easy to customize to my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups shredded cooked chicken
⅔ cup Buffalo sauce (like Frank’s RedHot®)
1 tsp garlic powder
2 flatbread crusts (about 14 oz package)
½ cup ranch dressing
2 cups shredded mozzarella cheese (or to taste)
¼ of a red onion, thinly sliced
2 tbsp sliced green onion

Note: I made this without bacon to keep it simpler and lighter, and it’s still incredibly delicious.

Directions

Preheat oven to 400 °F (200 °C) and line two baking sheets.
In a bowl, mix the shredded chicken, Buffalo sauce, and garlic powder.
Place flatbreads on baking sheets. Spread each with ranch dressing.
Top evenly with mozzarella, buffalo chicken mixture, and red onion.
Bake until cheese is melted and edges are golden, about 13–18 minutes.
Finish with green onions and, if desired, an extra drizzle of Buffalo sauce or ranch.

Servings and timing

Servings: 6 (as an appetizer/game day snack) or about 4 if served as a main course
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

Cheese options: Add crumbled blue cheese or pepper jack for extra flavor.
Flatbread swap: Use naan, pita, or pizza crust instead of traditional flatbread.
Veggie add-ins: Top with sliced bell peppers, celery, or a fresh arugula after baking.
Sauce twist: Swap buffalo sauce with barbecue or hot honey for a different flavor profile.

Storage/reheating

Store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat and keep the crust crisp, bake in a preheated 350 °F oven for 5–10 minutes. I also reheat it in an air fryer sometimes for extra crispiness. Microwave works too, but the crust gets softer.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Yes—I often use shredded rotisserie chicken to save time. It works great and blends perfectly with the buffalo sauce.

What if I don’t have flatbread on hand?

You can substitute naan, pita, or even pre-baked pizza crust. Adjust baking time slightly based on thickness.

Can I make this ahead of time?

I like to assemble the flatbreads ahead and refrigerate. When I’m ready, I bake them fresh for the best texture and flavor.

How spicy is this recipe?

With Frank’s-style Buffalo sauce, it has a moderate heat that most people enjoy. For milder flavor, choose a mild buffalo sauce or reduce the amount. For more heat, drizzle extra hot sauce after baking.

Can I freeze leftover flatbread?

Yes—wrap leftover slices tightly and freeze for up to 2 months. Reheat from frozen at 350 °F for about 10–12 minutes until warm.

Conclusion

I love this Buffalo Chicken Flatbread because it’s bold, cheesy, and ready in under 30 minutes. It’s perfect for busy nights or when I want a fun, shareable snack. Leaving out the bacon keeps it lighter, but none of the flavor is lost—it’s still a huge hit every time I make it.