This Buffalo Chicken Flatbread recipe is fast, fun, and most importantly, seriously satisfying. It’s become one of my top go-to meals when I want something bold and craveable without spending hours in the kitchen.
This flatbread is a flavor-packed fusion of two fan favorites — Buffalo wings and pizza but lighter, easier, and made for sharing. You get the heat of Frank’s RedHot® Buffalo sauce, the richness of ranch, juicy shredded chicken, melty mozzarella, and a touch of crunch from red onions and green onions. Optional bacon? Say less.
It’s perfect with a side of chilled coleslaw or a fruity Jungle Juice to balance the heat and round out the meal.
No surprise this recipe’s trending it fits right into the growing demand for quick, high-protein dinners that still feel indulgent. According to recent food trend reports, high-protein meals are up 17% in weekly searches, and flatbread meals rank among the top 10 for casual entertaining.
Ready in under 30 minutes, it’s ideal for busy weeknights, late-night snacks, or low-fuss weekend hangs. Your kitchen’s about to smell amazing.
I’d love to hear how you make this your own extra spicy, veggie-loaded, or even air-fried drop your twists in the comments below!
What Makes Buffalo Chicken Flatbread a Weekly Must-Have!
- It started as a game day snack and never left the menu: I whipped this up last-minute during a football night, and it completely stole the spotlight. Now it’s a go-to even when there’s no game on.
- Weeknight-friendly without the fuss: This is one of those meals I can throw together in under 20 minutes. When I’m tired and don’t want takeout, this is what saves the evening.
- Any flatbread works beautifully: I’ve tried it with naan, lavash, even a cauliflower crust on a low-carb week every version holds up with flavor and crunch.
- High-protein and super filling: One serving keeps me going for hours without the urge to snack or grab an energy drink. It’s balanced, satisfying, and still feels like comfort food.
- That flavor combo never gets old: Spicy Buffalo sauce, creamy ranch, stretchy cheese, crispy base it’s the kind of combo that hits every single time.
Buffalo Chicken Flatbread Recipe
Equipment
- Baking Sheet or Pizza Stone
- Spoon or Spatula
- Knife and Cutting Board
- Oven or toaster oven
Ingredients
- 1 1/2 cups shredded cooked chicken
- 2/3 cup Buffalo sauce such as Frank’s RedHot® Buffalo Wings Hot Sauce
- 1 teaspoon garlic powder
- 2 flatbread crusts 1 (14.1-ounce package)
- 1/2 cup ranch dressing
- 2 cups shredded mozzarella cheese or more to taste
- 1/4 red onion thinly sliced
- 2 slices crisp cooked bacon crumbled (optional)
- 2 tablespoons sliced green onion
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix shredded chicken, Buffalo sauce, and garlic powder.
- Place flatbreads on a baking sheet and spread a layer of ranch dressing.
- Add the Buffalo chicken mixture evenly on top.
- Sprinkle shredded mozzarella over the chicken.
- Top with sliced red onions, green onions, and crumbled bacon (optional).
- Bake for 8–10 minutes or until cheese is melted and bubbly.
- Slice and serve hot with extra ranch or hot sauce if you’d like!
Nutrition
Tips For The Best Buffalo Chicken Flatbread!
1. Warm the flatbread slightly before topping:
Popping the flatbread in the oven for 1–2 minutes before adding the toppings helps firm it up, so it stays crisp under all that saucy, cheesy goodness.
2. Mix the ranch with a splash of hot sauce:
For extra depth, stir a bit of hot sauce or smoked paprika into your ranch before spreading. It gives a nice layered heat and flavor base under the chicken.
3. Use two cheese types for texture:
Blend mozzarella with a touch of shredded sharp cheddar or Monterey Jack. Mozzarella gives the melt, while cheddar adds a salty bite and helps prevent a one-note flavor.
4. Let the chicken cool before mixing with sauce:
If your chicken is hot, it’ll soak up too much Buffalo sauce and get soggy. Cool it down first so it coats evenly and stays juicy.
5. Slice onions extra thin and soak in cold water:
This quick trick removes the harsh bite from raw red onions and keeps them crisp when baked perfect for layering in fresh flavor without overpowering the dish.
6. Hit it with a drizzle post-bake:
Whether it’s extra ranch, hot honey, or blue cheese dressing, a final drizzle after baking adds contrast, shine, and that restaurant-style finish people notice.
Quick Questions!
Q. Can I use store-bought rotisserie chicken?
Ans: Yes, it works great! Just shred it and toss with Buffalo sauce. It saves time and adds flavor.
Q. Can I make it ahead of time?
Ans: You can prep the toppings ahead, but assemble just before baking to keep the flatbread from getting soggy.
Q. What’s the best flatbread to use?
Ans: Naan, lavash, or thin pizza crusts work well. Just avoid anything too thick or it won’t crisp up properly.
Q. Can I make this in an air fryer?
Ans: Yes! Air fry at 375°F (190°C) for 5–7 minutes. Just be sure your flatbread fits and don’t overload it with toppings.
Q. Is there a dairy-free version?
Ans: Absolutely—use dairy-free ranch and mozzarella alternatives. The spicy flavor still shines through.
Q. How do I make it extra crispy?
Ans: Bake directly on a hot pizza stone or preheated baking tray to get that perfectly crisp bottom.
