HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBuffalo Style Chicken Breast Flatbreads
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 are always torn between classic pub fare and pizza; tonight, you don't have to decide! Spicy, tangy DIY buffalo sauce is smothered on soft flatbreads, topped with roasted chicken thighs and mozzarella, then drizzled with a healthy helping of creamy ranch. 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



¾ cup

Mozzarella Cheese, shredded


2 tbsp

Hot Sauce

6 tbsp

Ranch Dressing

(ContainsMilk/Lait, Egg/Oeuf, Soy/Soja)

4 tbsp

Tomato Sauce Base

170 g

Coleslaw Cabbage Mix

Not included in your delivery

2 tbsp

Unsalted Butter*


0.13 tsp


0.13 tsp


1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1060 kcal
Fat57 g
Saturated Fat16 g
Carbohydrate77 g
Sugar10 g
Dietary Fiber6 g
Protein60 g
Cholesterol190 mg
Sodium2280 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
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 the pan heats, pat chicken dry with paper towels. Season with salt, pepper and BBQ Seasoning. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Remove the 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 the pan clean.


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


Add cabbage coleslaw mix and 3 tbsp ranch dressing (dbl for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then stir to combine.


Thinly slice chicken on a clean cutting board.


Arrange flatbreads on another parchment-lined baking sheet. (NOTE: For 4 ppl, use two baking sheets and bake in the middle and top of the oven.) 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.


Drizzle remaining ranch dressing over flatbreads. Cut flatbreads into halves or quarters. Divide flatbreads and coleslaw between plates.