^{One of the fastest recipes to throw together for game day or a weeknight dinner that’s spicy, saucy and cheesy with absolutely zero guilt. Loaded with protein and fiber, these BBQ chicken flatbreads are skinny pizza-like appetizers that everyone can enjoy! You’re missing out if you don’t give them a try!}

There is something about pizzas and flatbreads that make me think of the weekend more than anything. It’s the indulgent food that’s so easy to eat when you’re in the mood to just veg out (pun completely intended). It’s definitely a win-win when this weekend staple becomes a bit fancier and takes on the facade of a “flatbread”.

Flatbreads have become wildly popular in the bistro/lunch spot world because they’re thin and resemble your favorite slice of pizza. They’re not super heavy on the dough ratio which means your focus is on the toppings. I wanted to go with one of my favorite sweet types of pizza (one of because I am a fan of pineapple on pizza) and make this a BBQ chicken masterpiece.

I, for sure, am not going to sit here and claim that this was all from scratch. I’m channeling my inner Sandra Lee and making a semi-homemade version of a game day party food using a lot of ingredients I already have on hand.

Here are some of the ways you can simply make this recipe with lighter ingredients and mix it up the best way possible:

Start with the flatbread crust. I lean towards any type of product that has limited calories and tons of fiber. I also go for something with more surface area because more space means more toppings. I used Joseph’s Lavash Bread for this recipe because they’re large and each flatbread in whole is only 120 calories. There’s flax, oat bran and whole wheat all in one piece. You can opt for a low carb tortilla or a flatbread wrap. They also crisp up really well and I will show you in the recipe how to achieve that.
When it comes to BBQ sauce, pick your favorite. I have become a big fan of less or no sugar sauces. Although these can be scrutinized, I think the ones I’ve chosen Sweet Baby Rays No Sugar Added or even G. Hugh’s Sugar Free line are the best in my opinion. With these you’re not adding a TON of sauce, unless you want to and the flavor still carries strong throughout the flatbread. You are saving some calories with not loading up on sugar and this is also a great option for those who are diabetic or love BBQ sauce but cannot consume tons of sugar. These sauces also have zero after taste like a lot of sugar free products do, even when cooked.
Do NOT skimp on the cheese when making any sort of pizza or flatbread. You can, however, opt for a lighter variation of cheese. I used a little fat free cheddar (it does melt and because it’s not greasy it bonds the toppings to the flatbread better). I also used a reduced fat white cheddar. The white cheddar allowed for that melty, gooey cheese effect and both of them added a variety of cheese and color to the dish. I’m making no claims that fat free cheese is healthy or the best option. When paired with a cheese that has a little fat, it works fine and saves you a few more calories.
Load up the flatbread with all your favorite toppings and don’t stop! Along with cheese, I ALWAYS find a way for vegetables to be a part of almost everything I make. The best vegetables to use for this recipe are peppers, onions and jalapeños. Of course you can add mushrooms, zucchini, squash, tomatoes and even avocado when it’s done baking. Load it up! There’s no crime on adding too many veggies to a cheesy pizza.
I love me some chicken on pretty much anything! I used chicken breast pieces on this one but really any leftover chicken is fine. Ground turkey would be ok too and even leftover turkey breasts are fine. If you’re not a meat eater, you can find a chicken alternative or just substitute mushrooms or cauliflower for this and toss it in sauce.
Top with fresh or pickled jalapeño slices, ranch dressing, cilantro and red onion slices! And if you’re really feeling it…add BACON!

So now you know that you can really take this flatbread a lot of different directions and really get excited about making it to your liking. That’s the beauty of pizza and flatbreads, they’re versatile and fun to eat.

I made this for one of The Ohio State football games and it was gone by the second half because it was that good. It’s easy to make, grab, share and eat while you’re cheering on your winning team. It’s the perfect game day food and the flavors are outstanding. Trust me on this, you’re going to want to make this at your next football party and you’ll be SHOCKED at how quickly this wildly popular BBQ chicken flatbread disappears!

Top this with my Jalapeño Ranch Dressing!!!

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BBQ Chicken Flatbreads

Print Recipe

https://www.josephsbakery.com/products/lavash/

Prep Time:15

Cook Time:25

Ingredients

1 tablespoon olive oil
½ large red bell pepper diced
½ large green bell pepper diced
½ large yellow onion diced
2 6-8 oz boneless, skinless chicken breasts finely chopped
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon smoked paprika
¼ teaspoon chili powder
1 ¼ cup sugar free or no added sugar BBQ sauce divided
2 large whole wheat, oat and flax lavash flatbreads or flatbread wraps
1 cup reduced fat white cheddar shredded
½ cup fat free or reduced fat sharp cheddar shreddd
½ cup Jalapeno Ranch Dressing see recipe at sideofveggies.com
½ cup bacon bits (optional)
½ cup red onion thin slices (optional)
¼ cup jalapenos, pickled or fresh slices (optional)
¼ cup fresh cilantro chopped

Instructions

Preheat oven to 425°.
In a large skillet add olive oil and bring to a medium high heat. When hot, add chopped bell peppers and onions. Sautee for about 4-6 minutes until onions are soft and translucent. Chop chicken into small pieces and then add to the pan. Season with salt, pepper, garlic, chili powder and paprika. Cook for about 6-7 mintues on medium high heat until the chicken is cooked all the way through. Add 1/4 cup of bbq sauce to the pan and mix that evenly with all the chicken and peppers. Remove from heat.
On two large baking sheets lay out the flatbread and toast up in the oven for 4-5 minutes until the bread starts to get slightly golden. Remove.
Top the flatbread with about a half a cup of bbq sauce on each piece and spread evenly all over. If you're using smaller crusts, you might not need as much sauce, but you will need enough for a thin layer.
Divide the chicken and pepper mixture onto both crusts evenly and spread around. Add pickled jalapenos and red onion slices if desired. Shred cheese. Top the chicken with cheese evenly all over. If adding bacon bits, crumble on before the cheese and use precooked bacon.
Pop the decorated pizzas back into the oven for about 5-7 minutes until the cheese has just melted. You can broil for the last minute or two if you wish.
Remove from the oven and top with more jalapenos if you want it spicy and drizzle jalapeno ranch dressing on top. Finish with cilantro!

Notes

How long does it last and where?

If you want the freshest and best flatbread, don’t let it sit in the fridge for more than 2-3 days I would say. It tends to get soggy and limp. Serving it fresh is best and I can almost bet you won’t have too many leftovers.

Can you freeze it?

I know it’s been done so you can try after you toast up the flatbreads but before you add the cheese. I wouldn’t recommend doing this only because this specific recipe has not been tested for the freezer AND honestly because it really only takes a short period of time to put together with very little mess.

Substitutions?

There are lots of ways to substitute the ingredients for something that you already have on hand. I focused more on limiting the amount of calories per flatbread but use what you have.

Really, any type of BBQ is fine. Use the one in the fridge that you already have open that you know you love with chicken. Bottled BBQ sauce is great!

I love any pizza or flatbread that has meat on it so that’s why I went the chicken and BBQ route but mushrooms and cauliflower are great quick alternatives to this if you’re vegetarian.

If you love cheese like me, pick your favorite. Pizzas and flatbreads are known for their use of mozzarella and parmesan but with BBQ sauce and chicken, cheddar is better. Use whatever you want and get crazy if you prefer gouda or Monterey Jack or even pepper jack, that’s all fine! Vegan cheeses can work too but they melt differently.

Tips and Tricks

The biggest tip for this recipe is to toast up the flatbread before adding toppings. Although it’s possible to add everything and then bake, you’re probably going to want a piece that holds the toppings well.

At least one time in the baking process of the flatbread you want the bread to be on the oven grates. It’s not mandatory but it really helps the crust crisp up from the bottom. You can also use a rack on the baking sheet and that way the heat flows all throughout the crust and makes for a crunchy, crispy bite.

What to serve with it?

Do NOT forget to make my homemade Jalapeño Ranch Dressing to drizzle on this pizza. It’s sooooooo good and cools the pizza off even with the spicy topping.

You can also totally nix the prepackaged flatbreads and try my Greek Yogurt Pizza Crust for another light alternative crust. This will take a little more work but it is delicious.

Serve on game day with your favorite drinks and appetizers!!! Let’s go Buckeyes!