Smoky BBQ Chicken Flatbreads with Red Onion and Corn

• 12 oz flatbreads (gluten-free if needed)
• 1 lb cooked chicken breast, shredded
• 1 cup BBQ sauce (smoky flavor preferred)
• 1/2 cup fresh corn kernels
• 1/2 red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 Brush flatbreads lightly with olive oil.
3. 3 Mix shredded chicken with BBQ sauce and smoked paprika; season with salt and pepper.
4. 4 Spread BBQ chicken mixture over flatbreads.
5. 5 Scatter corn and red onion over the chicken.
6. 6 Bake for 10-12 minutes until edges are crispy.
7. 7 Top with feta cheese and cilantro before serving.
8. 8 Serve with lime wedges on the side.

Equipment

• Baking sheet
• Oven
• Mixing bowl

Variations

• Add sliced jalapeños for a spicy kick.
• Substitute chicken with pulled pork for a different twist.

Substitutions

• Use canned corn if fresh isn't available.
• Substitute feta cheese with your preferred cheese if desired.

Pairings

• Coleslaw
• Cornbread
• Fresh green salad

Nutrition

Tips

• For extra smokiness, grill the flatbreads briefly before baking.
• Use leftover grilled chicken for even more flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freeze wrapped in foil for up to 1 month. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a side of coleslaw or a fresh green salad.
• Pair with a tangy lemonade for a refreshing contrast.

FAQ