So simple, yet so flavorful!! Plus another excuse to buy these bomb@$$ flatbreads I hoard from Schnucks. Sorry Westside, I am the reason you have no yummy flatbreads. I originally found this recipe made with the infamous cardboard plates (Flatout Tortillas), but we weren’t having any of that. I hate my limits, and eating cardboard is not worth it! There are infinite possibilities with the flatbreads too. I was thinking about making a chicken bacon and Alfredo flatbread pizza, or maybe go original with some classic marinara and pepperonis!

Ingredients:

• 8 count of flatbreads
• 3 c. Sweet Baby Ray’s BBQ of choice, divided
• 1 c. shredded cheddar cheese
• 1 c. shredded mozzarella cheese
• 3 chicken breasts
• Half of a red onion cut into slivers
• bundle of cilantro
• olive oil
• non-stick cooking spray

Directions:

1. Preheat oven to 350*.
2. Brush both sides of chicken breasts with olive oil and lightly season with Nature’s Seasoning. Bake for 20 minutes and then flip and bake another 15-20 minutes until cooked through. Shred and mix with 1 cup of the BBQ sauce.
3. Use a potato peeler and shred small slivers of red onion. Set to the side for assembly section.
4. Spray an aluminum foil lined baking pan with nonstick cooking spray and arrange flatbreads in single layer. Spoon about a tablespoon or so of BBQ sauce onto each flatbread. Sprinkle a small amount of mozzarella cheese on top and then add the BBQ chicken. Disperse a few slivers of red onion, then the cheddar cheese and top with cilantro.
5. Bump the heat up to 400* and bake for approximately 8-10 minutes or until the cheese starts to bubble and the flatbread has a nice crisp around the edges.

Yields 8 individual pizzas, so that translates to 4 Whitaker helpings… Because you can’t have just one.

Eat, Bork, and Be Merry!

~ Kate