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Buffalo Chicken Flatbreads

Buffalo Chicken Flatbreads

with Creamy Ranch Sauce

20-Min Meal
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If there’s one thing we can agree on here, it’s that buffalo chicken and ranch are an almost-perfect pair. When you take that tried-and-true combo and put it on a flatbread (along with an almost-instant tomato sauce and fresh mozzarella), well, you’ve got yourself a perfectly perfect meal.

Tags:Egg freeNut freeSpicy
Preparation Time20 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 unit

Long Green Pepper

1 unit

Roma Tomato

10 ounce

Chicken Stir-Fry

1 teaspoon

Celery Salt

3 teaspoon

Garden Ranch Spice

2 unit



½ cup

Mozzarella Cheese


½ tablespoon


2 teaspoon

Hot Sauce

1 teaspoon



2 tablespoon

Sour Cream


Not included in your delivery

2 teaspoon

Olive Oil

1.5 tablespoon





Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate73 g
Sugar14 g
Dietary Fiber4 g
Protein41 g
Cholesterol160 mg
Sodium1610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Baking Sheet
Medium Bowl
Paper Towel
Large Pan
Small Bowl

Wash and dry all produce. Adjust oven rack to top position and preheat to 450 degrees with a baking sheet inside. Core, seed, and dice green pepper. Dice tomato. Pat chicken dry with a paper towel. In a medium bowl, combine chicken, celery salt, 2 tsp ranch seasoning (we’ll use the rest later), and a few pinches of salt and pepper.


Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and green pepper and cook, stirring occasionally, until chicken is cooked through and green pepper is crisptender, about 5 minutes. Season with salt and pepper, then remove to a plate.


Reduce heat under same pan to medium. Add tomato and 2 TBSP water. Cook until tomato becomes slightly saucy, about 2 minutes. Stir in ½ TBSP butter until melted, then season with salt and pepper.


Remove baking sheet from oven; drizzle with olive oil, then place flatbreads on top. Spoon tomato sauce evenly onto flatbreads, then scatter chicken mixture on top, followed by mozzarella. Return sheet to oven and bake until flatbreads are crisped and cheese is melted, 8 to 10 minutes.


Meanwhile, add 1 TBSP butter to a small microwave-safe bowl. Microwave until just melted, about 30 seconds. Stir in hot sauce, sriracha, and half the honey until well combined. In another small bowl, mix remaining ranch seasoning with sour cream. Add water 1 tsp at a time until you reach a drizzling consistency. Season with salt.


Once flatbreads are finished baking, remove sheet from oven. Transfer flatbreads to a cutting board and slice. Drizzle with buffalo and ranch sauces (or serve ranch on the side for dipping) and serve.