Buffalo Chicken Blue Cheese Flatbread (Printable)

Buffalo chicken, blue cheese, and crisp veggies combine for a hearty flatbread ideal for sharing or a meal.

# What You'll Need:

→ Flatbread Base

01 - 2 large flatbreads or naan (10-inch each)

→ Buffalo Chicken

02 - 2 cups cooked chicken breast, shredded
03 - 1/4 cup buffalo wing sauce
04 - 1 tablespoon unsalted butter, melted

→ Toppings

05 - 1 cup mozzarella cheese, shredded
06 - 1/2 cup blue cheese, crumbled
07 - 1/3 cup red onion, thinly sliced
08 - 1/3 cup celery, finely diced

→ Garnish

09 - 2 tablespoons chopped fresh chives or green onions
10 - Optional: extra buffalo wing sauce for drizzling
11 - Optional: blue cheese dressing for drizzling

# How-to Steps:

01 - Set oven to 425°F and prepare a baking sheet with parchment paper.
02 - Combine shredded chicken, buffalo wing sauce, and melted butter in a mixing bowl. Mix thoroughly until chicken is well coated.
03 - Arrange flatbreads on the baking sheet. Sprinkle half the mozzarella cheese evenly over both bases.
04 - Spread buffalo chicken mixture evenly across the flatbreads. Top with the remaining mozzarella, blue cheese, sliced red onion, and diced celery.
05 - Bake for 12 to 15 minutes until the cheese is melted and bubbly and the edges are golden brown.
06 - Remove flatbreads from the oven. Sprinkle with chopped chives or green onions and drizzle with extra buffalo sauce or blue cheese dressing as desired.
07 - Cut flatbreads into portions and serve warm.

# Expert Pointers:

01 -
  • Quick prep makes this perfect for busy weeknights when everyone is hungry
  • A crowd-pleaser dish that feels special but uses simple pantry ingredients
  • Layered flavors and two cheeses add richness without extra fuss
  • Customizable heat level to suit everyone at the table
02 -
  • High protein keeps the meal satisfying and filling
  • Custom spice options make this edible for everyone from mild to hot
  • Great for leftovers just reheat in the oven or toaster for crispy results
03 -
  • Always shred cheese yourself for gooey melt
  • Taste test your buffalo sauce before mixing in (some brands are much saltier than others)
  • Use parchment so you can pull the whole flatbread off the pan with no sticking

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