Buffalo Hot Honey Chicken Flatbread Melts

These Buffalo Hot Honey Chicken Flatbread Melts deliver everything you want in a weeknight dinner: sweet heat, melty cheese, and a satisfying crunch, all ready in under 45 minutes. Juicy shredded chicken gets tossed in a quick homemade sauce that marries classic buffalo hot sauce with golden honey for a flavor that's spicy, tangy, and just a little sweet. It's piled onto toasted gluten-free flatbread, blanketed in melted mozzarella and cheddar, then finished with a cooling drizzle of yogurt-ranch to balance the heat. This recipe is fully gluten-free, built on certified gluten-free flatbread so everyone at the table can dig in without worry. Using rotisserie chicken or quickly poached chicken breast keeps things fast, while the sauce comes together in one small saucepan in just a few minutes. It's a fantastic use for leftover chicken and a crowd-pleasing dinner that feels like game-day food but comes together on a busy Tuesday. Whether you're serving these as a main dish with a side salad or slicing them into smaller pieces for a shareable appetizer, these melts hit that perfect balance of sweet, spicy, cheesy, and cool. Double the batch for a crowd, or keep the ranch drizzle on the side for anyone who wants to control their own heat level.</long_description> <parameter name="meta_description">Gluten-free Buffalo Hot Honey Chicken Flatbread Melts: sweet-spicy shredded chicken, melted cheese, cooling ranch, ready in under 45 minutes.

Ingredients

• 4 pieceGluten-free flatbreads, certified gluten-free
• 3 cupCooked shredded chicken, rotisserie or poached chicken breast
• 0.5 cupGluten-free buffalo hot sauce
• 3 tbsphoney
• 1 tbspunsalted butter
• 0.5 tspgarlic powder
• 1 cupshredded mozzarella cheese
• 1 cupshredded cheddar cheese
• 2 tbspolive oil, for brushing flatbreads
• 0.5 cupplain Greek yogurt, use gluten-free certified
• 2 tbspButtermilk, or milk, to thin
• 1 tbspfresh chives, finely chopped, plus more for garnish
• 1 tspfresh dill, finely chopped
• 0.25 tspgarlic powder, for ranch
• 0.5 tspsalt, divided, to taste
• 0.25 tspblack pepper, to taste
• 2 tbspSliced scallions, for garnish, optional

Method

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
2. In a small saucepan over medium heat, combine the buffalo hot sauce, honey, butter, and garlic powder. Whisk until the butter melts and the sauce is smooth and glossy, about 2-3 minutes. 3:00
3. Place the shredded chicken in a mixing bowl and pour the hot honey buffalo sauce over it. Toss well to coat every piece evenly.
4. Arrange the flatbreads on the prepared baking sheet and brush both sides lightly with olive oil.
5. Bake the flatbreads for 5 minutes until just starting to crisp and lightly golden at the edges. 5:00
6. Remove the flatbreads from the oven and pile the buffalo hot honey chicken evenly over each one, leaving a small border around the edges.
7. Sprinkle the mozzarella and cheddar cheese generously over the chicken-topped flatbreads.
8. Return the baking sheet to the oven and bake for 8-10 minutes, until the cheese is fully melted, bubbly, and lightly browned in spots. 9:00
9. While the flatbreads bake, whisk together the Greek yogurt, buttermilk, chives, dill, garlic powder, salt, and black pepper in a small bowl to make the yogurt-ranch drizzle.
10. Remove the flatbreads from the oven and let them rest for 2 minutes. Drizzle generously with the yogurt-ranch and scatter sliced scallions on top before slicing and serving warm. 2:00