Crispy flatbreads piled high with juicy seasoned chicken, gooey melted cheese, and fresh tomato topping for an easy crowd-pleasing dinner.

Ingredients

6 small flatbreads or naan breads
2 cups cooked shredded chicken
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder
1 tbsp olive oil
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 diced tomato
2 green onions, sliced
Salt and black pepper to taste

Instructions

Preheat oven to 400°F (200°C).

In a bowl, mix shredded chicken with olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper.

Place flatbreads on a baking sheet or wooden pizza board.

Spread seasoned chicken evenly over each flatbread.

Top generously with mozzarella and cheddar cheese.

Bake for 10–12 minutes until cheese is melted and bubbly.

Remove from oven and sprinkle with diced tomatoes and sliced green onions.

Serve hot and enjoy.

Serving

Serve with sour cream, salsa, ranch dip, or a fresh green salad.

Storage

Store leftovers in the refrigerator for up to 3 days.

Reheat in the oven or air fryer for the crispiest texture.

Tips

Use rotisserie chicken for quick prep
Add jalapeños for extra heat
Brush flatbreads lightly with garlic butter before baking
Try pepper jack cheese for a spicy cheesy flavor

FAQ

Can I use tortillas instead of flatbread?
Yes, tortillas work great for a thinner crispy version.

What chicken works best?
Shredded rotisserie or grilled chicken works perfectly.

Can I freeze them?
Yes, freeze before adding fresh tomato topping.

Can I make them in the air fryer?
Absolutely, cook at 375°F for about 5–7 minutes.