Cheesy Buffalo Chicken Flatbreads
with Mozzarella, Blue Cheese Drizzle & Ranch Salad
- Sesame
- Wheat
- Eggs
- Milk
- Soy
- May contain traces of allergens
In this ultimate comfort food fusion of pizza night and wing night, crispy flatbreads are topped with tangy Buffalo chicken, melty mozzarella, and a cool blue cheese drizzle. They’re served with a fresh and crunchy romaine salad featuring tomato and ranch—and it all comes together in under 30 minutes, perfect for game day or any day!
Ingredients
1 unit
Baby Lettuce
10 ounce
Chopped Chicken Breast
1 unit
Frank's Hot Sauce
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
1 unit
Buffalo Sauce
1.5 ounce
Blue Cheese Dressing
(Contains: Eggs, Milk)
1 cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Tomato
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Lightly oil a baking sheet (two baking sheets for 4 servings) and place on top rack (top and middle racks for 4); preheat oven to 450 degrees. Wash and dry produce.
-
Trim and discard root end from lettuce; thoroughly dry leaves and chop into bite-size pieces. Dice tomato into ½-inch pieces.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and garlic powder; season lightly with salt and pepper. Cook, stirring, until chicken is browned and cooked through, 4-6 minutes.
-
Turn off heat; stir in Buffalo sauce.
-
While chicken cooks, drizzle both sides of each flatbread with olive oil. Carefully place flatbreads, dimpled sides down, on preheated baking sheet. Bake on top rack until golden brown and crisp, 5-7 minutes. (For 4 servings, divide flatbreads between two preheated sheets; bake on top and middle racks, swapping rack positions halfway through.)
-
Once flatbreads have baked 5-7 minutes, carefully flip, dimpled sides up, and evenly top with Buffalo chicken and mozzarella.
-
Return to top rack (top and middle racks for 4) and bake until cheese melts, 2-3 minutes more.
-
While flatbreads bake, in a medium bowl, toss lettuce and tomato with half the ranch dressing.
- Once flatbreads are done, transfer to a cutting board and slice into quarters.
-
Divide flatbreads and salad between plates. Drizzle flatbreads with as much blue cheese dressing, hot sauce, and remaining ranch dressing as you like. Serve.
