Gather 'Round: This BBQ Chicken Flatbread Story

Okay, so let me paint you a picture: it's Wednesday night, my stomach's rumbling, and I've just realized I forgot to thaw any actual dinner. Classic me! BBQ Chicken Flatbread (low carb, of course) to the rescue. The first time I whipped this up, I was mostly just scavenging what was left in the fridge—let's just say the results were a delicious surprise, unlike some of my other kitchen adventures (looking at you, cauliflower pizza crust from 2019). Now, this is my ace-in-the-hole for lazy nights, game days, or whenever I want to impress my friends without actually putting in loads of effort.

Why You'll Love This (Trust Me, I've Tested It Enough)

I make this when my family starts chanting "pizza" but I'm secretly avoiding carbs. My partner goes crazy for this because, well, BBQ sauce is basically his love language. And you know, it actually reheats well, so if you’re into next-day cold pizza (like me), you’re in luck. There was a time I struggled to find a flatbread that didn’t taste like cardboard—until I stumbled on this combo. (Though the first time, my sauce totally flooded the thing. Lesson learned. Less is more!)

Here’s What You’ll Need (Substitutions Welcome!)

1 low carb flatbread (I usually grab Mission Carb Balance, but honestly, any tortilla or flatbread-ish thing works. My grandmother always insisted on homemade but… I value my free time)
About ¾ cup cooked chicken, shredded or diced (Rotisserie chicken saves my life; sometimes I just use leftover grilled chicken, or even turkey if that’s lurking in the fridge)
⅓ cup BBQ sauce (I like G Hughes for low sugar, but if all you have is the regular stuff, don’t sweat it. I just use a bit less)
1 cup shredded mozzarella cheese (Cheddar works too, or a mix. Sometimes I toss in a little smoked gouda when I’m feeling fancy)
¼ small red onion, thinly sliced (Or white, or skip it if onions aren’t your thing. Scallions are a decent swap)
A handful of fresh cilantro, roughly chopped (Confession: sometimes I skip this if I’m out. Parsley will do in a pinch)
Optional: Jalapeño slices, a sprinkle of chili flakes, or even a few pineapple bits if you want to stir the pot

Let’s Get Cooking (Don’t Stress, It’s Foolproof)

First things first, preheat your oven to 400°F (200°C). Or if you’re like me and just can’t wait, a smidge lower is fine—just add a minute or two.
Lay your flatbread on a baking tray. I usually line mine with parchment because I hate scrubbing off burnt cheese later (don’t we all?).
Spread the BBQ sauce over the base, leaving a little edge. This is where I tend to get carried away—try not to drown it. It’ll get soggy otherwise.
Toss your chicken in a little extra BBQ sauce if you’ve got some to spare. Pile it onto the flatbread. Sometimes I sneak a taste here—quality control and all that.
Sprinkle cheese evenly on top. Or unevenly. Honestly, it all melts together.
Scatter those onion slices and whatever else you fancy (jalapeños, chili flakes, pineapple… you do you).
Bake for about 10-12 minutes, until the cheese bubbles and becomes slightly golden. If your oven runs hot, maybe start checking at 8 minutes—I once got distracted by my phone and ended up with pizza charcoal.
Pull it out and let it cool for a minute. Top with cilantro, slice, and devour.

Notes from My (Occasionally Chaotic) Kitchen

It’s totally fine if the cheese oozes off the side a bit. Actually, those crispy bits are my favorite.
If your BBQ sauce is super sweet, try mixing in a splash of hot sauce. Learned that the hard way—otherwise it kind of tastes like dessert.
I’ve found this works best with a thinner flatbread. Thicker ones can turn chewy, and not in a good way.

Variations I’ve Tried (And One Epic Fail)

Tried it with buffalo sauce instead of BBQ once. Not bad, but you really need ranch to balance it out.
Sometimes I add roasted red peppers or swap chicken for leftover pulled pork—it’s a solid move.
One time I tried making it on a cauliflower base. Did not hold up. Fell apart like my New Year’s resolutions by February.

What If I Don’t Have a…?

Baking tray? Just use a big skillet. (Once, I made it directly on the oven rack, but then I was cleaning cheese out for days. Wouldn't recommend!)
Parchment paper? Just oil the tray lightly. Or, honestly, foil works in a pinch.

BBQ Chicken Flatbread – Low Carb Version

Storing Leftovers (If There Are Any)

Wrap up any leftovers and keep them in the fridge for a day or two, but honestly, in my house it never lasts more than a day! It’s surprisingly good cold, though, so don’t knock it till you try it.

How We Serve It (Or, The Flatbread Disappearing Act)

I usually slice it into strips and serve with a green salad (sometimes straight out of the bag—no shame). My brother insists on extra BBQ sauce for dipping, but I think it’s perfect as is. Pair it with a fizzy drink or, if you’re channeling a Friday vibe, a cold beer.

Lessons Learned: Pro Tips From My Kitchen Fails

I once tried rushing the cheese melt under the broiler—ended up with burnt top, cold base. Slow and steady, friends.
Don’t skip letting it cool before slicing. I always get impatient, but it’s way tidier if you wait that extra minute.

FAQ (Real Questions, Real Answers)

Can I use pizza sauce instead of BBQ? You can, but then it’s just chicken pizza! BBQ is the key to that sweet-smoky thing going on.
Is this freezer-friendly? Honestly, I’ve never had leftovers last long enough to freeze, but I reckon you could, just wrap it up tight.
What’s the best low carb flatbread? Oh, I get this a lot—honestly, use what you can find. Mission Carb Balance is good, but I’ve also used Aldi’s Fit & Active wraps and they did the trick. If you want homemade, check out this keto tortilla recipe.
I don’t like cilantro. Will parsley work? Yep! Or skip the green stuff entirely. No one’s judging here.
Can I double the recipe? For sure, but you might need two trays, or just cook in batches—unless you’re feeling brave and stacking layers (not recommended, it gets messy).

Now, if you’ll excuse me, I need to go rescue mine from the oven before it turns into a science experiment. Happy flatbread making! And if you try a weird topping combo, let me know—I love a bit of culinary chaos.

BBQ Chicken Flatbread – Low Carb Version