overhead shot - buffalo chicken flatbread — Makes: *2 Serving*
Per Serving: *47g Protein | 385Cal*

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Whether you’re gearing up for a game day party or looking to mix things up with a fun any night dinner that everyone will love, you’ve got to try my buffalo chicken flatbread. Made with lavash instead of traditional pizza dough, it’s a spicy, cheesy, savory dish that’s ready in no time (we’re talking under 15 minutes here, people) and packed with all of the flavors of buffalo chicken wings.

Why You’ll Love This Buffalo Chicken Pizza Recipe

Packed with Protein: This delicious flatbread contains 47g of protein per serving and only 12g of carbs, making it a great choice for anyone who is counting macros (and focused on protein intake).
Easy to Customize: Not a huge buffalo sauce fan? No problem - add less or use a milder sauce to keep the spice level in check.
Quick to Make: This flatbread only takes about 15 minutes to make, so it’s perfect for a last-minute game day snack or an easy weeknight dinner.
People Love It: Whether you’re making this recipe for your family for dinner or to serve as a snack or appetizer for a big crowd, this flatbread is a hit every single time.

close-up shot - buffalo chicken flatbread

What’s in this Buffalo Chicken Flatbread?

Lavash bread: The perfect thin, crispy base that bakes up beautifully.
Shredded cheese: I used Trader Joe’s Three Cheese Blend, but mozzarella or cheddar works too!
Cooked chicken: Shredded or diced—rotisserie chicken makes it even easier.
Buffalo sauce: Adjust the spice level to your liking.
Veggies: Green onion, celery, and red onion for crunch and flavor.

Ranch drizzle: Bolthouse Farms is a great lighter option, but use your favorite

Ingredients

1 sheet lavash bread
1.5 cups shredded cheese (mozzarella cheese works wonderfully here)
5 oz cooked chicken breast, shredded or diced
3-4 tablespoons buffalo sauce (adjust to your spice preference - you can just use your favorite buffalo sauce here!)
1 green onion, sliced
1 small piece celery, very thinly sliced
1 small piece red onion, very thinly sliced
Drizzle of ranch (I used Bolthouse Farms)

Instructions

Preheat the oven: Make sure the oven rack is in the center of the oven, then preheat the oven to 425 degrees F. Place a sheet of parchment paper on a large sheet pan. Put the flatbread crust on top of the parchment paper.
Prep the chicken: In a medium bowl, toss the shredded chicken with the buffalo sauce until coated.
Start building the flatbread: Sprinkle half the cheese on the store-bought flatbread. Then add the buffalo chicken mixture and sprinkle the flatbread with red onion slices. Top with the rest of the cheese.
Bake the flatbread: Place the baking sheet with the flatbread on it in the preheated oven. Bake for about 7 minutes, then broil for 1-2 minutes until the edges are crispy and the cheese is melted and golden brown.
Finish and serve: Remove the flatbread from the oven and top with a sprinkle of green onions and thinly sliced celery for a bit of crunch and a pop of color. Drizzle with ranch (you could swap this for a drizzle of blue cheese dressing if you'd prefer), slice, and serve. Enjoy!

Nutrition Information (Per Serving - Makes 2 Servings)

Calories: 385
Protein: 47g
Carbs: 12g
Fat: 17g

Swaps and Substitutions

Turn up the heat: Want to make your flatbread spicier? Add some red pepper flakes, top your flatbread with pickled or raw jalapeños, or use a spicier buffalo sauce.You can also drizzle the finished flatbread with extra buffalo sauce.
Try a different base: Instead of lavash, use a high-protein tortilla, naan, or pita for a textural twist.
Swap out the dairy: Try swapping some of the cheese for blue cheese crumbles, or go dairy-free and use plant-based cheese and dairy-free ranch dressing.
Add extra toppings: Add a sprinkle of blue cheese, jalapeños, carrots, avocado, fresh herbs like cilantro, or whatever else sounds good to you!

FAQs

It’s best when served fresh, but you can assemble everything ahead of time, store it in the fridge in an airtight container or wrapped in plastic wrap, and then bake and broil it when you’re ready to eat. You can also prep everything ahead of time to cut down on the time it takes to build and bake your flatbread.
You can use so many different crusts to make this recipe. Try making this flatbread with a high-protein or whole wheat tortilla, naan, pita, or even try a gluten-free flatbread.
Sure thing! Swap the flatbread for a gluten-free version, use dairy-free cheese and ranch, and make sure your buffalo sauce doesn’t have any extra additives you wouldn’t expect (and might not be able to eat).
You can, but it really is best when served immediately. If you’re going to use it for meal prepping, either prep the individual ingredients and then bake it fresh, or bake and broil the flatbread and store slices in an airtight container in the fridge. When you’re ready to eat, reheat it in the oven or air fryer to help crisp it up, then add your final toppings, and eat!

This flatbread has so many of my favorite flavors and textures: crispy lavash, melty cheese, spicy buffalo chicken, crunchy veggies, and a cooling, creamy ranch drizzle to top it off. It’s a delicious, protein-packed way to enjoy the flavors of buffalo chicken, any night of the week! Whether you’re making a quick weeknight meal for yourself, cooking for the whole family, or serving it to a crowd on gameday, this buffalo chicken flatbread recipe is one you’ll reach for over and over again.