High-Protein BBQ Chicken Flatbread
- Cook Time: 22 minutes
- Total Time: 22 minutes
- Diet: High-Protein
Ingredients
Scale
- 2 high-protein or whole-wheat flatbreads
- 1.5 cups cooked chicken breast, shredded or diced
- 1/2 cup sugar-free or low-calorie BBQ sauce
- 1/2 cup part-skim shredded mozzarella cheese
- 1/4 medium red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon pickled jalapeños (optional for heat)
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C). Place your flatbreads on a large baking sheet lined with parchment paper. Lightly spray the edges of the flatbread with cooking spray to ensure they get extra crispy during the baking process.
- Spread about 2 tablespoons of BBQ sauce evenly over each flatbread. Leave a small border around the edges for a crust. Use the back of a spoon to ensure the sauce reaches all the way to the edges of the topping area.
- In a small bowl, toss the shredded chicken with the remaining BBQ sauce. Distribute the chicken evenly across the two flatbreads. Add the thinly sliced red onions and pickled jalapeños if you prefer a spicy kick.
- Sprinkle the shredded mozzarella cheese over the chicken and vegetables. Using part-skim mozzarella helps keep the fat content lower while still providing that classic melty cheese texture we all love.
- Place the baking sheet in the center rack of the oven. Bake for 10 to 12 minutes, or until the cheese is bubbly and starting to brown and the edges of the flatbread are golden brown and crispy.
- Remove the flatbreads from the oven and let them cool for two minutes. Sprinkle the freshly chopped cilantro over the top for a burst of color and freshness. Slice each flatbread into four pieces and serve immediately.