Wes Ellis./ a personal notebook
Technology. Stories. Side projects.
A few things worth writing down.
SearchSubscribe
← Back to Short-Order Kitchen

Short-Order Kitchen

BBQ Chicken Flatbread Pizza

By Wes Ellis2 min read
A chicken pizza topped with sliced peppers, jalapenos and fresh cilantro.
Recipe card
Servings
1
Prep
10 minutes
Cook
10 to 15 minutes
Method
Oven
Heat
450°F oven or 375°F air fryer
Difficulty
Easy
Jump to ingredients & directions ↓

Part 20 of the thread Bowls, salads and wraps

THE SHORT VERSION4 points
  • A large low-carb wrap is the crust.
  • Pre-bake it 3 to 5 minutes so it crisps instead of going soft.
  • Oven at 450°F or air fryer at 375°F.
  • Keep the toppings light. A crowded flatbread steams.
THE RECIPE · BBQ CHICKEN FLATBREAD PIZZA

Ingredients

You'll need

  • Baking sheet or air fryer
  • Small bowl

Directions

  1. Heat the oven to 450°F or the air fryer to 375°F.
  2. Toss the chicken with about a tablespoon of BBQ sauce in a small bowl.
  3. Put the bare wrap on the baking sheet (or in the air fryer basket) and bake 3 to 5 minutes, until it just starts to crisp. Keep an eye on it.
  4. Pull it out and spread the other tablespoon of BBQ sauce over it, leaving a little border.
  5. Add the chicken, mozzarella and red onion.
  6. Bake 5 to 10 minutes more (375°F to 400°F in the air fryer), until the edges are golden and crisp and the cheese is bubbling.
  7. Sprinkle with cilantro, let it cool a minute, slice and eat.
Notes Best fresh; leftovers lose their crunch. If you have to reheat it, use the oven, toaster oven or air fryer, not the microwave. Roughly 400 calories and 40 g protein per flatbread, give or take.

wesellis.com/blog/bbq-chicken-flatbread-pizza/

A thin, crackly flatbread with sweet-smoky BBQ chicken, stretchy mozzarella and a little bite of red onion. The crust is a low-carb tortilla, and it gets surprisingly close to a real thin-crust pizza if you treat it right.

Par-bake the wrap

This is the step that makes it work. A tortilla put straight under wet toppings steams instead of crisping, and you end up with a floppy slice you have to eat with a fork. Bake it bare for three to five minutes first, just until it stiffens and starts to color, and it'll hold its shape all the way through.

Heads up

Wraps vary a lot, and thin ones scorch fast. If the edges are browning before the cheese has melted, turn the heat down a little and let it finish slower.

Go light on top

A tablespoon of sauce and half a cup each of chicken and cheese doesn't look like much on a 10-inch wrap. It's the right amount. Heavier toppings trap moisture and undo the par-bake. Slice the red onion as thin as you can so it softens in the few minutes it's in the heat.

If you like BBQ chicken, the Air Fryer BBQ Chicken with Sweet Potato Fries is the full-plate version. For pizza with more crust, there's Air Fryer Pizza, and the Pizza Bowl with Garlic Bread skips the crust altogether.

LINKED FROM3 notes

Keep reading