Name: Buffalo Chicken Flatbread
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 sheet lavash bread; 1½ cups shredded cheese (mozzarella or cheese blend); 5 oz cooked chicken breast, shredded or diced; 3–4 Tbsp buffalo sauce (adjust to spice preference); 1 green onion, sliced; 1 small piece celery, very thinly sliced; 1 small piece red onion, very thinly sliced; A drizzle of ranch dressing (e.g., Bolthouse Farms)

I always turn to this Buffalo Chicken Flatbread when I want something spicy, cheesy, and ready in under 15 minutes. It’s perfect for game night, a quick family dinner, or whenever I’m craving bold flavor without fuss.

Why You’ll Love This Recipe

I love that it’s loaded with protein and packed with spicy buffalo flavor. It’s super quick—just 15 minutes total—and so easy to customize based on what I have on hand.

ingredients

(H ere’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 sheet lavash bread
1½ cups shredded cheese (I like mozzarella, but a cheese blend works too)
5 oz cooked chicken breast, shredded or diced
3–4 Tbsp buffalo sauce (adjust to your spice preference)
1 green onion, sliced
1 small piece celery, very thinly sliced
1 small piece red onion, very thinly sliced
A drizzle of ranch dressing (I use Bolthouse Farms)

directions

Preheat oven to 425 °F with a rack in the center, and line a baking sheet with parchment.
Toss the chicken with buffalo sauce in a bowl until well coated.
Place lavash on the sheet, sprinkle half the cheese, top with buffalo chicken and red onion, then finish with remaining cheese.
Bake about 7 minutes, then broil 1–2 minutes until cheese is golden and edges crisp.
When it’s out of the oven, scatter green onions and celery, drizzle with ranch, slice, and enjoy!

Servings and timing

Servings: 2
Total time: ~15 minutes (prep + bake/broil)

Variations

Swap lavash with naan, pita, or high-protein tortilla.
Mix the cheese blend or use cheddar/mozzarella.
Amp up the spice with jalapeños, red pepper flakes, or extra buffalo sauce.
Top with blue cheese crumbles instead of ranch for a different creamy punch.

storage/reheating

Once cooled, I wrap leftovers tightly or store them in an airtight container in the fridge. I reheat slices in the oven or air fryer until crispy. I avoid microwaving since it makes the flatbread soggy.

FAQs

What if I don’t have lavash?

I’ve used naan, pita, and tortillas instead—each gives a slightly different texture but still delicious.

Can I prep it ahead of time?

Absolutely. I toss the chicken with sauce and prep toppings, then assemble right before baking for the best results.

Will it stay crispy when reheated?

Yes, if reheated in the oven or air fryer. Microwaving tends to make it soggy, so I avoid that.

Is this recipe suitable for dietary restrictions?

Definitely. I swap in gluten-free flatbread, dairy-free cheese, and check buffalo sauce ingredients to keep it gluten-free and dairy-free friendly.

Can I make this for meal prep?

Yes—assemble ahead, store in the fridge, and bake when ready. It keeps well for a couple of days.

Conclusion

This Buffalo Chicken Flatbread has quickly become my go-to for easy weeknight dinners and game-day snacks. With its perfect mix of spicy chicken, melty cheese, and crisp veggies, I always reach for it when I want something satisfying without spending hours in the kitchen.