This Traeger Buffalo Chicken Flatbread is so easy to make on the grill, and bursting with flavor. Tender chunks of chicken, a buffalo sauce that carries a nice kick, and lots of melted cheese cover these pre-made mini Pita breads and seriously pushes the “easy button” on dinner.
Traeger Buffalo Chicken Flatbread
This recipe is perfect for a quick weeknight dinner, or a weekend lunch. I made these with some leftover Traeger Cholula Chicken (recipe coming soon!), and a quick batch of my homemade buffalo sauce.
You can make these buffalo chicken flatbreads in the oven or on your grill, but we highly prefer the added flavor of our Traeger grill. Diced grilled chicken make this amazing, but if you are really in a time crunch any cooked, cubed chicken will do.
What Can I Make With Flatbread?
In our home flatbread is a staple, and we use it for pretty much everything.
Dipping in hummus, making into fast & easy pizzas, and of course, making buffalo chicken pizza!
Flatbread is so versatile, and you can toss in the freezer and pull out when you are ready to use. It thaws beautifully, and it helps allow you to have fresh flatbread whenever you get the urge to cook using it.
We really love the mini versions available at Costco for this, but any pita bread or flatbread will work. You can even make your own!
How to make Buffalo Chicken Pitas
Buffalo chicken pizza flatbreads are one of our family’s favorite quick meals to make. Just assemble your pizza and toss on the grill for a few minutes, and let that cheese get nice and melted.
Serve with a crisp green salad or a side of veggies, and dinner is DONE.
What Kind Of Sauce Goes With Buffalo Chicken?
We like to serve up a bowl of blue cheese dressing as a side at times to dip our pizza in. It gives you that hot and cool effect like when you eat buffalo wings or buffalo shrimp. My kids prefer a ranch sauce drizzled over the top because the blue is a little strong for them, and I’ll happily oblige.
Our Traeger is really getting a workout this summer! We’ve been using and blogging about the awesomeness that is Traeger and wood-pellet grilling for a couple of years now, and I don’t see that slowing down anytime soon.
This post is NOT sponsored, we’re just in love with wood-pellet grilling, and since we post what we eat here at Or Whatever You Do, you’ll always be sure that you are seeing recipes that we love.
Our grill was such a fantastic investment for our family. We are hitting some pretty high temperatures now, and being able to cook our dinners on the grill helps keep our home nice and cool without over-working the A/C. It is super easy to use, and I love that you can adjust the heat to fit the temperature you need to cook.
It isn’t like a charcoal grill where you just toss your food on and hope for the best. It doesn’t burn or overcook due to hotspots from the coals.
What Can I Do With The Leftovers?
These flatbreads can easily be turned into a buffalo chicken sandwich the next day, just fold the leftovers together to make a sandwich, or put two pieces of the pizza together with the flatbread facing out on both sides for a loaded sandwich.
I don’t mind eating this cold, but you are more than welcome to heat it up. I have found that placing it in a skillet on medium to low heat and slowly heating it up helps keep that more crunchy flatbread texture.
Sometimes when I heat it up in the microwave, it can be less than ideal, but the stove re-heat seems to give you a better leftover texture. You can also place on your grill again over low heat to warm it up again that way!
- 6 mini pita breads
- 1 1/2 cups buffalo sauce, divided
- 4 cups cooked chicken breast, cubed
- 2-3 cups mozzarella cheese
- Ranch or Blue Cheese for dipping or drizzling
- Preheat your grill to 375 - 400 degrees.
- Place the mini pita breads on a flat surface, and spread 1/2 cup of buffalo sauce evenly across all of the pitas.
- Toss the cooked, cubed chicken breast in the remaining buffalo sauce, and place on top of the pitas diving evenly between all 6 pizzas.
- Top with Mozzarella Cheese.
- Carefully place directly on your grill over indirect heat, close the lid, and cook for 5-7 minutes or until the chicken is fully heated, the cheese is melted, and the edges are slightly toasty.
- Remove from the grill, and drizzle with blue cheese or ranch.
Amount Per Serving: Calories: 3
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