2 flatbreads (14.5 ounces or equivalent)

2 teaspoons light olive oil

1/2 cup buffalo wing sauce (more if desired)

1 1/2 cups diced cooked chicken (approximately 3/4 pounds)

1 cup shredded mozzarella cheese

1/3 cup blue cheese dressing

1/3 cup sliced green onions (about 3 green onions)

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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
Brush both flatbreads with light olive oil and place them on the prepared baking sheet.
In a medium bowl, combine the diced cooked chicken with buffalo wing sauce. Toss to coat the chicken evenly with the sauce.
Evenly distribute the buffalo chicken mixture over the flatbreads, then sprinkle the shredded mozzarella cheese over the chicken.
Bake in the preheated oven for 10-12 minutes, or until the flatbread edges are golden and crispy and the cheese is melted and bubbly.
Remove the flatbreads from the oven and drizzle with blue cheese dressing. Sprinkle sliced green onions over the top.
Slice the flatbreads into wedges and serve immediately.

Add extra veggies like bell peppers, red onions, or spinach for a more colorful and balanced flatbread.

If you love cheese, add more mozzarella or try a mix of cheeses like cheddar or provolone.

For more heat, drizzle more buffalo sauce or sprinkle with red pepper flakes after baking.

For a dairy-free version, use dairy-free cheese alternatives and a non-dairy blue cheese dressing.