---
title: Buffalo Chicken Flatbread
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/buffalo-chicken-flatbread-5bdc56dcae08b5732b045f22
servings: 2
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: Easy
allergens:
  - Wheat
  - Sesame
  - Milk
  - Fish
tags:
  - Spicy
  - Quick
  - Weeknight
rating: 4.0
rating_count: 695
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Buffalo and ranch combo is almost-perfect
  - theme: Ease
    text: Quick and simple meal to prepare
image: "https://images.recipes.furrysalamander.com/buffalo-chicken-flatbread.avif"
---

@long green pepper{1%unit}(seeded and diced)
@roma tomato{1%unit}(diced)
@chicken breast strips{1%lb}
@celery salt{1%tsp}
@ranch spice{5%tsp}
@flatbreads{2%pieces}
@mozzarella cheese{4%oz}
@honey{1%tbsp}
@hot sauce{1%tbsp}
@sriracha{1%tsp}
@sour cream{¼%cup}
@olive oil{2%tbsp}
@butter{5%tbsp}
@water{4%tbsp}

Wash and dry all produce. Adjust oven rack to top position and preheat to 450°F with a #baking sheet{} inside. Pat chicken 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.

Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add chicken and long green pepper and cook, stirring occasionally, until chicken is cooked through and peppers are crisp-tender ~{5%minutes}. Season with salt and pepper, then remove to a plate.

Reduce heat under same pan to medium. Add roma tomato and 3 tbsp water. Cook until tomatoes become slightly saucy ~{2%minutes}. Stir in 1 tbsp butter until melted, then season with salt and pepper.

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

Meanwhile, add 2 tbsp butter to a #small bowl{}. Microwave until just melted ~{30%seconds}. Stir in honey, hot sauce, and sriracha until well combined. In another small bowl, mix remaining 2 tsp ranch spice 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 and serve.