Low Carb BBQ Chicken Flatbread
This crispy, low carb BBQ chicken flatbread comes together in about 20 minutes, and the leftovers turn into an even better lunch the next day.
I've lost 70 pounds, and keeping it off is something I think about every single day. What actually works for me isn't a complicated meal plan. It's having a handful of simple, flavorful recipes I genuinely look forward to eating. Whenever I come across a new low carb recipe that's easy and tastes like real comfort food, it stops my scroll every time.
This flatbread is one of those. It has all the smoky, tangy flavor of a BBQ chicken pizza without the heavy crust, and it's topped with a crunchy slaw that makes every bite feel fresh. Stick around until the end, because the leftover trick might be my favorite part.
This post contains a paid partnership with ReciMe.
Why This Flatbread Works
The secret is the base. I use Joseph's Lavash bread, which bakes up thin and crispy in just 5 minutes. It gives you that satisfying crunch you want from a flatbread without loading up on carbs.
Instead of regular BBQ sauce, which is usually packed with sugar, I use a sugar free version. There are plenty of brands out there, but G. Hughes is one of my favorites. You still get all that sweet, smoky flavor.
Then comes the fun part. Melty mozzarella, well seasoned chicken, red onion, and a little heat from jalapeños and crushed red pepper. A handful of coleslaw mix on top at the end adds a cool, crunchy contrast that takes this from good to really, really good.
Ingredients
Makes 2 flatbreads (4 servings).
2 Joseph's Lavash bread
Olive oil cooking spray
2 small chicken breasts, diced
1 tbsp olive oil
Salt, pepper, garlic powder, and onion powder, to taste
6 tbsp sugar free BBQ sauce (I like G. Hughes)
2/3 cup part skim shredded mozzarella
1/2 cup sliced red onion
2 jalapeños, sliced
Crushed red pepper, to taste
1 cup coleslaw mix
How to Make It
Cook the chicken. Heat the olive oil in a skillet over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, and onion powder. Cook until no longer pink in the center.
Preheat the oven. Set it to 400°F and line a baking sheet with parchment paper.
Crisp the lavash. Lightly spray both sides with olive oil spray. Bake on the center rack for 5 minutes, or until it's as crisp as you like.
Lower the heat. Take the lavash out and turn the oven down to 350°F.
Add the toppings. Spread on the BBQ sauce, then layer the mozzarella, chicken, jalapeño, red onion, a sprinkle of garlic powder, and crushed red pepper.
Bake again. Return to the oven for 2 to 3 minutes, just until the cheese melts.
Finish and slice. Top with coleslaw mix, transfer to a cutting board, and cut into squares. Each flatbread is 2 servings.
The Leftover Hack
If you have a flatbread left over, don't just toss it in a container where it'll get soggy. Roll it up like a burrito, cover it, and pop it in the fridge.
The next day, slice the roll in half and put it in the air fryer for about 8 minutes. The outside crisps right back up, the cheese gets melty again, and you've got a warm, handheld lunch that honestly might beat the original. It's one of my favorite ways to make a single cooking session stretch into two meals.
How I Save Recipes Like This
Sponsored: I'm partnering with ReciMe on this post.
If you find a lot of your recipes on social media like I do, you know the frustration of trying to track one down later. Was it on Instagram? TikTok? Did I screenshot it somewhere?
That's why I use the ReciMe app. It lets me save recipes from social media all in one place, and when I'm ready to cook, I can find exactly what I saved in seconds. It saves me so much time and frustration.
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Make It Your Own
This recipe is simple, satisfying, and definitely save worthy. If you're not into spice, skip the jalapeños and red pepper flakes. If you love heat like I do, pile them on.
Give it a try this week, and let me know in the comments how it turned out. And if you have a friend who's always looking for easy low carb ideas, send this their way.
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