2 large chicken breasts (or rotisserie chicken)

1 tsp olive oil

½ tsp dried oregano

¼ tsp dried tarragon

¼ tsp salt

2 flatbreads (such as naan or pita)

½ cup BBQ sauce

2 garlic cloves, minced

1 cup mozzarella cheese, shredded

1 small red bell pepper, chopped

¼ cup red onion, sliced

2 Tbsp cilantro, chopped

2 Tbsp red pepper flakes (optional)

3 Tbsp parmesan cheese, for topping (optional)

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Preheat the oven to 400°F (200°C).
Season chicken breasts with olive oil, oregano, tarragon, and salt. Cook in a skillet over medium heat until fully cooked, then shred or chop.
Place flatbreads on a baking sheet and spread a thin layer of BBQ sauce over each.
Top with garlic, cooked chicken, mozzarella, red bell pepper, and red onion.
Bake for 10–12 minutes, or until cheese is melted and flatbread edges are golden and crisp.
Remove from oven and sprinkle with cilantro, red pepper flakes, and parmesan (if using).
Slice and serve warm.

Rotisserie chicken can be used instead of cooking chicken breasts.

Naan or pita bread works well as the flatbread base.

Use cheddar or pepper jack for a different flavor profile.

For vegetarian version, skip the chicken and add extra vegetables.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven for a crisp crust or microwave for convenience.