Chicken Ranch Flatbreads Recipes

CHICKEN BACON RANCH FLATBREADS

Steps:

• Preheat oven to 350 degrees F. Mix oregano, pepper, salt, onion powder, and garlic powder together in a small bowl. Sprinkle onto uncooked chicken breasts and place onto the greased baking sheet. Bake chicken until cooked (approximately 25-30 minutes). Cook bacon either in a microwave, stovetop, or baked in the oven.
• Cut chicken into pieces that are about 1-3 inches long and relatively thin and place into the medium mixing bowl. Dice bacon into small pieces and mix into the chicken.
• Sprinkle naan flatbread with water and place onto a lightly greased baking sheet. Bake according to directions-generally about 5 minutes at 350 degrees F, until lightly browned.
• Top flatbreads with chicken and bacon mix, lettuce, tomato, the preferred amount of ranch, and shredded cheese. Serve and eat folded in half like a taco.

CHICKEN RANCH FLATBREADS

Steps:

• Preheat oven to 400°. Place pita breads on a large baking sheet; bake 10-12 minutes or until lightly browned. Meanwhile, in a bowl, toss chicken with dressing., Top pitas with tomatoes and chicken mixture; sprinkle with cheese, bacon and oregano. Bake 8-10 minutes or until cheese is melted.

CALIFORNIA CHICKEN FLATBREAD WITH CHIPOTLE RANCH SAUCE

Steps:

• Preheat oven to 350 degrees. Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside.
• Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.
• While flatbread is baking, whisk together ranch dressing and chipotle seasoning. When flatbread is finished baked, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.

BBQ CHICKEN FLATBREAD

Steps:

• Preheat the oven to 400 degrees F.
• Toss the chicken in half of the BBQ sauce to coat in a bowl. Place the flatbreads onto a baking sheet. Divide the other half of the BBQ sauce between the 2 flatbreads. Spread, leaving a slight edge all the way around the flatbreads. Top each with half of the provolone, chicken, red onion, jarred jalapenos and habanero pepper.
• Bake until the flatbreads are golden and the cheese is melted, 10 to 12 minutes.
• Transfer to a cutting board and drizzle over the ranch dressing. Garnish with the cilantro and slice.

BUFFALO CHICKEN FLATBREAD PIZZA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Heat 1 tablespoon oil in a skillet over medium heat. Add chicken, sprinkle with ranch dressing mix, and season with cracked pepper. Cook and stir until no longer pink in the center and the juices run clear, 5 to 8 minutes.
• At the same time, melt butter in another skillet over medium heat. Add shallot and saute until soft, about 5 minutes.
• Brush each flatbread with remaining olive oil, lightly coat with Buffalo wing sauce, and sprinkle with mozzarella cheese. Layer with chicken, shallots, and banana pepper rings, then sprinkle with Gorgonzola cheese crumbles.
• Bake directly on the middle rack of the preheated oven until flatbreads are crispy and cheese is melted, about 15 minutes. Slice and serve.