If bourbon BBQ grilled chicken doesn't scream Fourth of July, then I don’t know what…
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!!!
BBQ Chicken Flatbreads
- 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
- 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!