Buffalo Chicken Flatbread

🥘 Ingredients

• butter
  3 tbsp
• celery salt
  2 tsp
• chicken breast strips
  20 oz
• flatbreads
  4 unit
• honey
  2 tbsp
• hot sauce
  4 tsp
• long green pepper (diced)
  2 unit
• mozzarella cheese
  1 c
• olive oil
  2 tsp
• pepper
• ranch spice (ranch seasoning; we'll use more later)
  5 tsp
• roma tomato (diced)
  2 unit
• salt
• sour cream
  4 tbsp
• sriracha
  2 tsp
• water
  3.333 tbsp

🍳 Cookware

• baking sheet
• paper towel
• medium bowl
• large pan
• baking
• small microwave-safe bowl
• small bowl

1. 

   1

   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 long green pepper . Dice roma tomato . Pat chicken breast strips dry with a paper towel . In a medium bowl , toss chicken with celery salt , 1 tbsp ranch spice , and a few pinches of salt and pepper .

   long green pepper: 2 unit (diced), roma tomato: 2 unit (diced), chicken breast strips: 20 oz, celery salt: 2 tsp, ranch spice: 5 tsp (ranch seasoning; we'll use more later), salt, pepper
2. 

   2

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

   olive oil: 2 tsp
3. 

   3

   Reduce heat under the same pan to medium. Add the tomatoes and water . Cook until tomatoes become slightly saucy, about ⏱️ 2 minutes . Stir in 1 tbsp butter until melted, then season with salt and pepper.

   water: 3 tbsp, butter: 3 tbsp
4. 

   4

   Remove the baking sheet from the oven and drizzle with olive oil. Place flatbreads on top. Spoon the tomato sauce evenly onto flatbreads, then scatter the chicken mixture on top, followed by mozzarella cheese . Return the sheet to the oven and bake until crisp and cheese is melted, about ⏱️ 10 minutes .

   flatbreads: 4 unit, mozzarella cheese: 1 c
5. 

   5

   Meanwhile, add 2 tbsp butter to a small microwave-safe bowl . Microwave until just melted, about ⏱️ 30 seconds . Stir in honey , hot sauce , and sriracha until well combined. In another small bowl , mix 2 tsp ranch seasoning with sour cream (you'll have some seasoning left over). Add water at a time until you reach a drizzling consistency. Season with salt.

   honey: 2 tbsp, hot sauce: 4 tsp, sriracha: 2 tsp, sour cream: 4 tbsp, water: 1 tsp
6. 

   6

   Once flatbreads are finished baking, remove the sheet from the 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.