Name: BBQ Chicken Flatbread with Ranch Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: Joseph's Flax Mini Pita Bread; Ray’s No Sugar Added No Sugar Added Original BBQ Sauce; Organic Cucumber; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Signature Farms Cherry Tomatoes, Red, Angel Sweet; Cold Fried Chicken; Extra Large Organic Rpc Fg Green Bell Pepper; Dandy Romaine Lettuce; Organic Red Onion Bag; Tillamook Pepper Jack Cheese Cracker Cuts Snacks; Ortega Jalapenos, Hot, Diced

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Preheat oven to 400°F.
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Lightly spray a baking sheet with olive oil or line with parchment paper.

Assemble the flatbreads. Spread BBQ sauce over each pita, then layer on the cooked chicken, peppers, onions, and jalapeños. Sprinkle with pepper jack cheese.

Bake for 8–10 minutes, or until the cheese is melted and bubbly and the pita edges are crisp.

Make the ranch salad. Toss lettuce, cucumbers, and tomatoes with your high-protein ranch dressing until evenly coated.

Serve the flatbreads topped with the salad.

I like to cut the pita into quarters and pile the salad right on top for the perfect balance of warm, smoky BBQ and cool, creamy ranch crunch.

BBQ Chicken Flatbread with Ranch Salad

Serves 2

10 mins prep

10 mins cook

0 mins total

What you need

For the Flatbread:

For the Ranch Salad:

How to make

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