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Many recipes just can't be modified as easily as a pizza recipe. When you find great ingredients and can easily swap out food, it's a gem of a recipe. This quick dairy-free Buffalo Chicken mini flatbread recipe is one of those meals. I've done this recipe before with different toppings but not with these mini flatbreads which I felt were more made for a quick snack or meal. The per person size was more accurate. The other flatbread recipe I made wasn't dairy-free, either.
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Simple Buffalo Chicken Mini Flatbread Ingredients:
3 - 4 tablespoon tomato sauce (affiliate)
¾ cup cooked chicken breast cut into small squares
1 teaspoon - 1 tablespoon Tbsp Franks Hot Sauce
8 tablespoon Mozzarella and Pepper Jack shredded cheese (we used Dairy Free on some and regular on others)
½ cup Strips of baby spinach
4 pieces of mini flatbreads (your choice) We used Kontos Mini Oval Flatbread.
Buffalo Chicken Mini Flatbread Instructions:
1. Preheat the toaster oven or oven to 400 degrees. If you don't have a toaster oven, that's OK. Use your oven.
2. Lay out the mini flatbreads on a cookie sheet (affiliate).
3. Add the tomato sauce (affiliate) to each flatbread.
4. Mix the hot sauce with the cooked chicken. Set aside.
5. Add your favorite shredded mozzarella and/or pepper jack to flatbread. We used a dairy free version but you can use regular if you want. Can you tell which one is dairy-free? The top right and the bottom left.
6. Add chicken and then strips of baby spinach on top. One person didn't want the hot sauce and chicken so we didn't add it.
7. Bake in a toaster oven or regular oven for 4 minutes. We only needed to let it sit for a few minutes. It cooled quickly.
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Quick Buffalo Chicken Mini Flatbread Recipe
- Total Time: 14 minutes
- Yield: 4
Description
Easy flatbread pizza for a fun snack, lunch, or dinner.
Ingredients
- 3 - 4 tablespoon tomato sauce (affiliate) (click here to make my mom's favorite homemade tomato sauce (affiliate) recipe)
- ¾ cup cooked chicken breast cut into small squares
- 1 tsp - 1 tablespoon Tbsp Franks Hot Sauce
- 8 Tbsp Mozzarella and Pepperjack shredded cheese (we used Dairy Free on some and regular on others)
- ½ cup Strips of baby spinach
- 4 pieces of mini flatbreads (your choice) We used Kontos Mini Oval Flatbread.
Instructions
- Preheat toaster oven or oven to 400 degrees. If you don't have a toaster oven, that's OK. Use your oven.
- Lay out the mini flatbreads on a cookie sheet (affiliate).
- Add the tomato sauce (affiliate) to each flatbread.
- Mix the hot sauce with the cooked chicken. Set aside.
- Add your favorite shredded mozzarella and/or pepper jack to flatbread. We used a dairy free version but you can use regular if you want.
- Add chicken and then strips of baby spinach on top.
- Bake in a toaster oven or regular oven for 4 minutes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: chicken
- Method: oven roasted
- Cuisine: american, pizza
Nutrition
- Serving Size: 1 oval flatbread
- Calories: 224.08 kcal
- Sugar: 0.98 g
- Sodium: 492.54 mg
- Fat: 13.03 g
- Saturated Fat: 6.4 g
- Trans Fat: 0.36 g
- Carbohydrates: 8.75 g
- Fiber: 0.62 g
- Protein: 17.58 g
- Cholesterol: 53.61 mg
Doesn't this look yummy? With the different shredded cheese, we were able to customize it for each child. Finding a recipe that can easily be modified for each person is very helpful when we have several different eating requirements. This recipe is going into the books as one of those recipes. I hope you try it and see for yourself.
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