Buffalo-Style Chicken Breast Flatbreads

Buffalo-Style Chicken Breast Flatbreads

with Ranch Dressed Slaw

Custom recipe
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This is one for those who love classic pub fare but can't decide if they want pizza instead. It's a win-win!

Tags:SpicyQuick PrepEasy Clean-up

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 tbsp

BBQ Seasoning

2 unit


(ContainsSoy/Soja, Wheat/Blé)

¾ cup

Mozzarella Cheese, shredded


4 tbsp

Hot Sauce

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

6 tbsp

Sour Cream


7 g


2 tbsp

Tomato Sauce Base

170 g

Coleslaw Cabbage Mix

1 tbsp

White Wine Vinegar


Not included in your delivery

3 tbsp

Unsalted Butter*


¼ tsp


¼ tsp


1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1030 kcal
Fat60 g
Saturated Fat25 g
Carbohydrate61 g
Sugar10 g
Dietary Fiber5 g
Protein61 g
Cholesterol215 mg
Sodium2730 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Medium Bowl
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.Dill Guide for Step 4 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1 tbsp extra-dilly! Heat a large non-stick pan over medium heat. While pan heats, reserve 1/4 tsp BBQ Seasoning (dbl for 4 ppl) in a medium bowl. Pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with remaining BBQ Seasoning. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Remove pan from heat. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min. Carefully wipe pan clean.


While chicken roasts, heat the same pan over medium. When hot, add 3 tbsp butter (dbl for 4 ppl). Once melted, whisk in hot sauce and tomato sauce base. Cook, whisking constantly, until sauce comes to a simmer, 1-2 min. Season with salt. Remove pan from heat. (NOTE: In step 5, you may need to whisk the hot sauce again to recombine before assembling flatbreads.)


While butter melts, finely chop dill. Add coleslaw cabbage mix to a large bowl.


Add mayo, sour cream, vinegar and 2 tsp dill to the medium bowl with reserved BBQ Seasoning. (NOTE: Reference dill guide.) Season with salt and pepper, then stir to combine.


Thinly slice chicken. Arrange flatbreads on another parchment-lined baking sheet. Spread Buffalo hot sauce over flatbreads with the back of a large spoon. Top with chicken, then sprinkle with mozzarella. Bake in the middle of the oven until cheese is melted and toppings are heated through, 7-8 min. (NOTE: For 4 ppl, use two baking sheets and bake in the middle and top of the oven.)


While flatbreads bake, add 3 tbsp ranch dressing (dbl for 4 ppl) to the large bowl with coleslaw cabbage mix. Season with salt and pepper, then toss to combine. Spoon remaining ranch dressing over flatbreads, then cut flatbreads into halves or quarters. Divide flatbreads and coleslaw between plates.