Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 naan or flatbreads (6–7 inches each)
- 1/3 cup (80 mL) BBQ sauce
- 1 cup (140 g) cooked shredded chicken
- 1/4 cup (40 g) thinly sliced red onion
- 1 cup (100 g) shredded mozzarella
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon olive oil (optional, helps the edges stay tender)
Do This
- 1. Place naan on a microwave-safe plate (use parchment if you want easy cleanup).
- 2. Spread BBQ sauce evenly over each naan, leaving a 1/2-inch border.
- 3. Top with shredded chicken and red onion.
- 4. Sprinkle mozzarella evenly over the top.
- 5. Microwave on HIGH for 1 minute 45 seconds (for a 1000W microwave).
- 6. Continue microwaving in 15-second bursts until the cheese is fully melted (usually 15–45 seconds more).
- 7. Rest 1 minute, finish with cilantro, slice, and serve.
Why You’ll Love This Recipe
- Fast comfort food: A sweet-smoky “pizza” that’s ready in about 12 minutes total.
- Great use for leftovers: Perfect for rotisserie chicken or any cooked shredded chicken you already have.
- Microwave-friendly: Melty, saucy, and satisfying without turning on the oven.
- Easy to customize: Add heat, extra veggies, or a drizzle on top to make it your own.
Grocery List
- Produce: 1 small bunch fresh cilantro, 1 small red onion
- Dairy: 8 oz (225 g) mozzarella (shredded or block to shred)
- Pantry: BBQ sauce, naan or flatbreads, olive oil (optional), cooked shredded chicken (or buy rotisserie chicken)
Full Ingredients
For the Microwave BBQ Chicken Flatbreads
- Naan or flatbreads: 2 pieces (6–7 inches each)
- BBQ sauce: 1/3 cup (80 mL)
- Cooked shredded chicken: 1 cup (about 140 g), lightly packed
- Red onion: 1/4 cup (about 40 g), very thinly sliced
- Shredded mozzarella: 1 cup (about 100 g)
- Olive oil (optional): 1 teaspoon, to lightly brush the naan edges
- Fresh cilantro: 2 tablespoons, chopped
Optional Add-Ons (Choose One or Two)
- Smoked paprika: 1/4 teaspoon, sprinkled over the chicken for extra smoky flavor
- Pickled jalapeños: 1–2 tablespoons, drained (adds tangy heat)
- Cracked black pepper: 1/8 teaspoon
Step-by-Step Instructions
Step 1: Set up your plate
Place a sheet of parchment paper (optional but helpful) on a large microwave-safe plate. Set the naan or flatbreads on top in a single layer. If you’re making both at once and your microwave is small, cook one at a time for the most even melting.
Step 2: Prep the toppings
Thinly slice the red onion and chop the cilantro. If your chicken is cold from the fridge, break it up with your fingers so it’s in small, even shreds. Smaller pieces heat more evenly and make the flatbread easier to bite.
Step 3: Sauce the naan
Spread 1/3 cup (80 mL) BBQ sauce across the two flatbreads (about 2 tablespoons + 1 teaspoon per flatbread), leaving a 1/2-inch (1.25 cm) border so the edges stay easy to handle.
If you like, lightly brush the exposed edges with 1 teaspoon olive oil total. This helps keep the rim tender and flavorful.
Step 4: Add chicken and onion
Evenly distribute the 1 cup shredded chicken over the sauce, then scatter the 1/4 cup thinly sliced red onion on top. If using smoked paprika, sprinkle 1/4 teaspoon over the chicken now.
Step 5: Add mozzarella for the melty top
Sprinkle 1 cup (100 g) shredded mozzarella evenly over both flatbreads, covering most of the chicken and onions. Try to keep a fairly even layer so it melts at the same rate.
Step 6: Microwave until melted
Microwave on HIGH for 1 minute 45 seconds (timed for a 1000W microwave). Check the cheese: it should look fully melted and glossy, with the chicken warmed through.
If the cheese isn’t fully melted, continue microwaving in 15-second bursts until it is (typically 15–45 seconds more). The exact time depends on microwave wattage and how cold your toppings were.
Step 7: Finish and serve
Let the flatbreads rest for 1 minute (this helps the cheese set slightly so it slices more cleanly). Top with 2 tablespoons chopped cilantro, slice each flatbread into 4 wedges, and serve warm.
Pro Tips
- Even melting trick: Spread toppings close to the edges, but keep cheese slightly thicker toward the center, where microwaves tend to heat less evenly.
- Don’t overload: Too much chicken can make the center heavy and slow to heat. Stick to 1 cup for two 6–7 inch flatbreads.
- Best onion texture: Slice the red onion very thin so it softens during microwaving while still keeping a little bite.
- Microwave wattage adjustment: For 700–800W microwaves, start with 2 minutes 15 seconds; for 1200W, start with 1 minute 30 seconds, then add 15-second bursts as needed.
- Keep it from getting soggy: Use a thicker naan rather than a very thin wrap-style flatbread, and don’t over-sauce.
Variations
- Spicy BBQ Chicken Flatbread: Add 1–2 tablespoons pickled jalapeños and swap half the mozzarella for pepper jack (use 1/2 cup (50 g) mozzarella + 1/2 cup (50 g) pepper jack).
- Hawaiian-inspired: Add 1/3 cup (55 g) drained pineapple tidbits and use a slightly smoky BBQ sauce.
- BBQ Chicken Ranch: After microwaving, drizzle 1 tablespoon ranch dressing over the top and finish with cilantro.
Storage & Make-Ahead
Best fresh: This flatbread is at its peak right after melting, while the cheese is stretchy and the naan is tender.
Make-ahead prep: Slice the onion and shred the chicken up to 3 days ahead. Store separately in airtight containers in the refrigerator.
Leftovers: Store leftover slices in an airtight container in the refrigerator for up to 2 days. Reheat on a microwave-safe plate on HIGH for 30–60 seconds, just until warm and melty again.
Nutrition (per serving)
Approximate, per serving (1 flatbread): 490 calories; 28 g protein; 46 g carbohydrates; 22 g fat; 9 g saturated fat; 1,090 mg sodium; 2 g fiber; 12 g sugar.
