Description

This quick and easy flatbread is loaded with shredded chicken, tangy Buffalo sauce, creamy ranch, and gooey cheese on a crispy base—perfect for game day or any crowd-pleasing occasion. Adaptable for different diets and ready in under 30 minutes, it’s a spicy, cheesy snack everyone will love.

Ingredients

Scale

2 large flatbreads or naan (or 4 smaller rounds)
1 1/2 cups cooked chicken, shredded
1/3 cup Buffalo sauce
1/3 cup ranch dressing
1 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder (or 1 clove fresh garlic, minced and sautéed)
2 tablespoons unsalted butter, melted
2 green onions, thinly sliced (optional)
2 tablespoons fresh cilantro or parsley, chopped (optional)
Salt and pepper, to taste

Instructions

Preheat oven to 425°F (220°C). If using a pizza stone, place it in the oven to heat.
Line a large baking sheet with parchment paper or lightly oil it. No parchment needed for a pizza stone.
In a small bowl, mix melted butter with garlic powder (or sautéed fresh garlic).
Place flatbreads on the prepared baking sheet. Brush tops and edges with garlic butter.
In a mixing bowl, toss shredded chicken with Buffalo sauce until evenly coated. Season with salt and pepper if needed.
Spread a thin layer of ranch dressing over each buttered flatbread, leaving a 1/2-inch border.
Scatter Buffalo chicken mixture evenly over the ranch layer.
Sprinkle mozzarella and cheddar cheeses evenly over the top.
Bake for 10–13 minutes, until cheese is melted and bubbling and edges are golden and crisp. Rotate tray halfway if needed.
Remove from oven and let cool for 2–3 minutes. Top with green onions and cilantro or parsley, if using.
Slice into strips or squares with a sharp knife or pizza cutter. Serve immediately while hot and crispy.

Notes

For gluten-free, use GF flatbread or cauliflower crust. For vegetarian, swap chicken for roasted cauliflower, mushrooms, or jackfruit. Dairy-free cheese and vegan ranch work well. Don’t overload toppings for best crispness. Preheat oven and baking sheet for a crispy bottom. Slice while hot for best cheese stretch. Leftovers keep well in the fridge for 3 days or freezer for 2 months.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of flat
Calories: 270
Sugar: 2
Sodium: 650
Fat: 14
Saturated Fat: 7
Carbohydrates: 19
Fiber: 1
Protein: 13

Keywords: Buffalo chicken, ranch, flatbread, Super Bowl snack, game day, easy appetizer, spicy, cheesy, crowd-pleaser