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High Protein BBQ Chicken Flatbread

High Protein BBQ Chicken Flatbread

This High Protein BBQ Chicken Flatbread is your new go-to for a quick, satisfying, and nutritious meal. It’s a fantastic way to enjoy your favorite BBQ flavors in a healthier, more protein-packed format, perfect for busy weeknights or a hearty lunch.
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Prep Time 10 minutes
Cook Time 12 minutes
Minutes 20 minutes
Total Time 22 minutes
Course: Dinner, Lunch, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (10-12 inch) Whole wheat or high-protein flatbread or large tortilla
  • 1 cup Cooked, shredded chicken breast rotisserie chicken is perfect for this!
  • 1/4 cup Your favorite BBQ sauce look for lower-sugar options if possible
  • 1/4 cup Plain Greek yogurt 0% or 2% fat
  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Onion powder
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup Shredded cheddar cheese or a dairy-free alternative
  • 1/4 cup Thinly sliced red onion
  • 1/4 cup Chopped fresh cilantro for garnish
  • Ranch dressing or extra BBQ sauce Optional: a drizzle before serving

Equipment

  • Oven
  • Pizza stone or baking sheet
  • Medium Bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). If you have a pizza stone or baking sheet, place it in the oven to preheat as well. This will help create a crispier base for your flatbread.
  2. In a medium bowl, combine the shredded chicken breast with the BBQ sauce. Stir until the chicken is evenly coated.
    1 cup Cooked, shredded chicken breast, 1/4 cup Your favorite BBQ sauce
  3. In a separate small bowl, whisk together the plain Greek yogurt, garlic powder, and onion powder. Season with a pinch of salt and pepper to taste. This yogurt-based sauce adds a wonderful creamy tang without all the fat of traditional mayonnaise-based sauces.
    1/4 cup Plain Greek yogurt, 1/4 teaspoon Garlic powder, 1/4 teaspoon Onion powder, Salt, Freshly ground black pepper
  4. Place your flatbread or tortilla on a clean surface. Spread the Greek yogurt mixture evenly over the flatbread, leaving a small border around the edges.
    1 (10-12 inch) Whole wheat or high-protein flatbread or large tortilla, 1/4 cup Plain Greek yogurt, 1/4 teaspoon Garlic powder, 1/4 teaspoon Onion powder, Salt, Freshly ground black pepper
  5. Layer the BBQ chicken mixture over the yogurt sauce. Scatter the thinly sliced red onion evenly over the chicken. Finally, sprinkle the shredded cheese over the top.
    1 cup Cooked, shredded chicken breast, 1/4 cup Thinly sliced red onion, 1/2 cup Shredded cheddar cheese or a dairy-free alternative
  6. Carefully transfer the assembled flatbread to the preheated pizza stone or baking sheet in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  7. Once baked, remove the flatbread from the oven. Sprinkle generously with fresh cilantro. If desired, add a drizzle of ranch dressing or extra BBQ sauce. Slice and serve immediately for the best texture and flavor.
    1/4 cup Chopped fresh cilantro, Ranch dressing or extra BBQ sauce, 1/4 cup Your favorite BBQ sauce

Notes

Leftover flatbread can be stored in the refrigerator for 2-3 days. Reheat in the oven at 350°F (175°C) for 5-8 minutes for a crispier crust. Can also be frozen for up to 1 month.