BBQ Chicken Flatbreads

Easy BBQ chicken flatbreads with smoky barbecue sauce, oozy mozzarella and red onion. A tasty, quick 20 minute lunch or weeknight dinner!

These BBQ chicken flatbreads turn cooked chicken into a quick dinner with barbecue sauce, mozzarella and crisp red onion.

They take just over 20 minutes from start to finish, need very little preparation and are easy to adapt with whatever vegetables, herbs or cheese you have.

BBQ chicken flatbreads are my answer when I want something that feels more substantial than a sandwich but doesn't require making pizza dough.

They have a crisp-edged base, tender chicken, tangy barbecue sauce, melted mozzarella and just enough red onion to cut through the sweetness.

Using leftover shredded chicken means that the chicken is already cooked, so the flatbreads only need enough time in the oven to heat the toppings, melt the cheese and crisp underneath.

I keep the barbecue sauce fairly restrained because too much is the quickest way to turn a thin flatbread soft in the middle.

These BBQ Chicken Flatbreads are particularly handy for busy weeknight dinners and using leftover roast chicken, although I've served them for casual lunches and cut them into smaller pieces for sharing too.

A baking tray that's already hot gives the underside a little extra crispness, but a room-temperature tray works perfectly well when speed matters.

Try serving them with Grape Chicken Salad, Mango Black Bean Salad, Shrimp Macaroni Salad, or copycat KFC Macaroni Salad!

Jump to:

• Why You'll Love This Recipe
• Getting the BBQ Chicken Toppings Right
• Ingredients
• How to Make BBQ Chicken Flatbreads
• What to Serve with BBQ Chicken Flatbreads
• Variations
• More Easy Dinner Recipes
• Storage, Freezing and Making Ahead
• Recipe Tips
• 📖 Recipe
•  
• 💬 Comments

Why You'll Love This Recipe

• It's genuinely quick. Using cooked chicken and ready-made flatbreads means most of the work is assembling the toppings, so dinner can be ready in around 22 minutes.
• It's useful for leftovers. A relatively small amount of roast chicken stretches surprisingly well once shredded and divided between four flatbreads.
• There's no dough to prepare. You still get crisp edges and melted pizza-style toppings without kneading, proving or rolling dough.
• The ingredients are easy to change. Different cheeses, cooked meats and vegetables can be swapped in without changing the basic method.
• Everyone can customise their own. I sometimes put the toppings out separately and let each person assemble a flatbread, particularly when tastes differ.
• It scales easily. The main limitation is oven and baking-tray space rather than the recipe itself.
• It works beyond dinner. Cut into smaller pieces, the flatbreads make an easy sharing dish for barbecues, parties or relaxed weekend lunches.

Getting the BBQ Chicken Toppings Right

The combination of chicken and barbecue sauce is really the centre of this recipe, and the balance between them matters.

I prefer shredded rather than chunky chicken. The finer pieces catch the sauce and warm through quickly, so you don't end up baking the flatbread longer just to heat a large piece of cold chicken.

Any fully cooked chicken works. Leftover roast chicken is particularly convenient, and a mixture of breast and thigh meat gives a nice balance of lean and juicy pieces. If I'm cooking chicken specifically for this recipe, I season it quite simply so it doesn't fight with the sauce.

Barbecue sauces vary enormously. Some are smoky and sharp, while others are thick and very sweet. I tend to prefer one with noticeable acidity because mozzarella and chicken are both fairly mild.

Don't compensate for dry chicken by adding lots more sauce. I've tried that, and it tends to soften the base without making the chicken noticeably juicier. Tossing particularly dry chicken with a spoonful of sauce before distributing it works better.

Ingredients

You only need simple pantry ingredients for this recipe!

• Flatbreads - These form the base, so choose flatbreads sturdy enough to hold toppings without becoming floppy. Naan-style breads give a softer, thicker result, while thin flatbreads become crisper. Check the packet because very thin varieties may need less oven time. If I'm making my own I like these super easy 15 minute flatbreads.
• Cooked Shredded Chicken - Leftover roast, grilled or poached chicken all work. I shred it into fairly small pieces so it warms quickly and spreads evenly. Turkey is an easy substitute.
• Mozzarella Cheese - Mozzarella gives a mild flavour and good melt without overwhelming the barbecue sauce. Pre-grated mozzarella is convenient, while freshly grated low-moisture mozzarella generally melts particularly well. Avoid very wet fresh mozzarella unless you drain it thoroughly.
• Barbecue Sauce - This supplies sweetness, acidity, smokiness and seasoning in one ingredient. Use a sauce you already enjoy because its flavour remains prominent after baking. Or try making Guinness Barbecue Sauce.
• Red Onion - Thinly sliced red onion brings sharpness and a little crunch. Keep the slices fine so they soften during the short cooking time. Spring onions are a milder alternative.
• Fresh Parsley - Parsley adds freshness after baking and breaks up the richer flavours. Coriander works particularly well if you enjoy it, and sliced spring onion is another easy finishing option.

See the recipe card for quantities and method.

How to Make BBQ Chicken Flatbreads

Follow these step-by-step instructions, then scroll down for the full ingredients list and method.

Heat the oven to 200°C/400°F. Give it enough time to reach temperature before the flatbreads go in. A properly hot oven melts the cheese quickly while crisping the bread, rather than slowly drying out the chicken.

Shred the chicken: Use two forks to shred the cooked chicken.

Prep the veggies: Thinly slice the red onion and chop the parsley.

Prepare the flatbreads. Arrange four flatbreads on a large baking sheet, using two trays if necessary. Try not to overlap them because covered edges stay soft. For a crisper bottom, I sometimes preheat the baking tray and carefully transfer the assembled flatbreads onto it.

Spread over the barbecue sauce. Divide the sauce between the flatbreads and spread it in a thin, even layer, leaving a narrow border around each edge. Don't worry if the layer looks modest. Too much sauce makes thin flatbreads soggy surprisingly quickly.

Add the chicken. Scatter the shredded cooked chicken evenly over the sauce. Break apart any large clumps as you go. If the chicken has come directly from the fridge, smaller shreds are particularly helpful because they heat through faster.

Add the mozzarella and onion. Sprinkle the mozzarella evenly over the chicken, followed by the finely sliced red onion. I prefer putting the onion on top of the cheese rather than underneath because the exposed edges soften while picking up a little colour.

Bake until melted and crisp. Transfer the tray to the oven and bake for around 12 minutes. Start checking particularly thin flatbreads after 8 to 10 minutes. They're ready when the mozzarella has completely melted, the exposed edges are crisp and the centre feels firm enough to lift rather than limp.

Add the parsley. Scatter chopped fresh parsley over the flatbreads as soon as they come out. Adding it afterwards keeps its flavour fresh and its texture intact.

Rest briefly, then slice. Give the flatbreads a minute or two before cutting. The cheese settles slightly, so the toppings are less likely to slide off with the first cut. I like a pizza wheel for thin flatbreads and a large sharp knife for thicker ones.

Scroll down for the full ingredients list and method.

What to Serve with BBQ Chicken Flatbreads

A simple side is usually all these need because the flatbreads themselves are fairly substantial.

• Green salad. Crisp leaves and a sharp vinaigrette balance the sweet barbecue sauce and melted cheese.
• Tomato and cucumber salad. The cool, juicy vegetables provide a useful contrast to the hot flatbread.
• Homemade coleslaw. A tangy slaw naturally suits barbecue flavours and adds plenty of crunch.
• Corn on the cob. This makes an easy summer dinner or barbecue spread without introducing competing flavours. Or try it with Mango Corn Salsa on the side.
• Roasted vegetables. Peppers, courgettes and broccoli turn the flatbreads into a more substantial evening meal.
• Soup for lunch. Half a flatbread alongside tomato or vegetable soup makes a filling lunch without feeling too heavy. Or try Chorizo Potato Soup or Spicy Chicken Soup.
• Picnic platter. Cool the flatbreads slightly, slice them into smaller pieces and serve with raw vegetables, fruit and dips like Mexican Ranch Dip or Dill Dip Recipe.
• Potato wedges. For a more substantial dinner, lightly seasoned wedges suit the barbecue flavours particularly well. Spicy Air Fryer Potato Wedges.
• Iced tea or sparkling water. Something cold and not overly sweet balances a sweeter barbecue sauce. Peach Iced Tea or Mint Lemonade are great options.

Variations

There are plenty of sensible ways to adapt the basic recipe without losing what makes it work.

1. Vegetarian BBQ flatbread: Replace the chicken with roasted mushrooms, peppers and sweetcorn. Mushrooms should be cooked first so they don't release too much liquid onto the bread.
2. Summer vegetable flatbread: Add thinly sliced peppers, sweetcorn or pre-cooked courgette. These lighter vegetables work nicely with the sweet barbecue sauce.
3. Autumn version: Add small cubes of roasted butternut squash and a little sage. The squash reinforces the sweetness, so I use a tangier barbecue sauce here.
4. Cheddar and mozzarella: Replace part of the mozzarella with mature Cheddar. You get a stronger, saltier cheese flavour while retaining mozzarella's softer melt.
5. BBQ bacon chicken: Add a small amount of cooked crisp bacon. It's quite salty, so I keep the cheese and sauce restrained.
6. Spicy BBQ chicken: Add sliced jalapeños, chilli flakes or a little hot sauce. Heat is especially useful with sweeter barbecue sauces.
7. Herby chicken flatbread: Swap parsley for coriander, chives or spring onion. Coriander gives the biggest change and works particularly well with lime.
8. Honey-mustard BBQ version: Stir a little Dijon mustard into the barbecue sauce. It adds sharpness and makes an especially good partner for mature Cheddar.

More Easy Dinner Recipes

Storage, Freezing and Making Ahead

Leftover BBQ chicken flatbread keeps well in the fridge for up to three days when stored in a tightly sealed container. I let it cool before covering it because trapping steam while it's hot makes the base noticeably softer.

For meal prep, you can shred the chicken, slice the onion and grate the cheese in advance. I wouldn't assemble the flatbreads hours ahead, though. Once the barbecue sauce sits against the bread, it gradually soaks in.

To reheat leftovers, the oven or air fryer gives the best texture. Heat them until the cheese is hot and the underside has crisped again. A microwave works when convenience matters, but the bread becomes softer and slightly chewier.

You can freeze cooked flatbreads, although they're better fresh. Cool them completely, separate pieces with baking paper and store them in a freezer-safe airtight container or bag for up to two months. Reheat from frozen in the oven rather than thawing them first, which helps limit sogginess.

Leftovers often taste a little less lively after refrigeration. A scattering of fresh parsley or spring onion, a squeeze of lime or a very light drizzle of barbecue sauce after reheating wakes them up nicely.

Recipe Tips

• Use less sauce than you think you need. Flatbread isn't as absorbent or substantial as thick pizza dough, and an overly generous layer can leave the centre wet.
• Shred the chicken fairly finely. Smaller pieces distribute more evenly and heat through before the edges of the bread become too dark.
• Slice the onion thinly. Thick pieces can remain aggressively raw during such a short bake, whereas fine slices soften while keeping a pleasant bite.
• Watch the bread rather than the clock. Different brands vary considerably in thickness. The flatbread's crispness is a more reliable indication of doneness than an exact 12-minute timer.
• Don't pile on too much cheese. A very thick mozzarella layer traps moisture underneath. An even covering gives better browning and a lighter, crisper flatbread.
• Use two trays if necessary. Crowding or overlapping the flatbreads prevents the edges from crisping properly. If your oven browns unevenly, swap the tray positions halfway through.
• Drain wet toppings. Fresh mozzarella, tomatoes and certain cooked vegetables can release enough moisture to soften the base, so blot or drain them before adding.

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