Name: Easy Buffalo Chicken Flatbread – Kelsey Kunik, RDN
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean-American
Ingredients: 2 (8-inch) naan flatbreads; 2 cups cooked shredded chicken (rotisserie works great); 1/2 cup buffalo wing sauce (like Frank's); 1 cup shredded mozzarella cheese; 1/2 cup crumbled blue cheese (optional, for the bold); 1/4 cup ranch dressing; 1 tablespoon butter, melted; 2 tablespoons chopped fresh parsley (for garnish)

Easy Buffalo Chicken Flatbread – Kelsey Kunik, RDN

By Chef Elena Rossi Founder, Culinary Director & Recipe Developer (@recipestokitchen) · Tested & Updated November 5, 2026

Step Guide 4 of 4

4. Make-Ahead, Storage & Serving Ideas

Welcome to Part 4 of 4 of my kitchen guide for Easy Buffalo Chicken Flatbread – Kelsey Kunik, RDN. Whether you are meal-prepping for the week ahead or saving leftovers for tomorrow’s lunch, here is how to keep every bite fresh.

Easy Buffalo Chicken Flatbread - Kelsey Kunik, RDN — Plating, Storage & Final Recipe Card (Page 4) — Ready to Serve: Easy Buffalo Chicken Flatbread – Kelsey Kunik, RDN · By Chef Elena Rossi (@recipestokitchen)
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How to Store, Freeze & Reheat

These flatbreads are best fresh out of the oven, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, skip the microwave – it makes the naan chewy – and use a toaster oven or a hot skillet for a few minutes.

For a fun twist, serve these as an appetizer cut into small squares, or pair with a crisp green salad for a full meal. They’re also fantastic with extra ranch or blue cheese dressing on the side for dipping.

👩🍳 Before You Start Cooking

Save this 4-page recipe guide to your Pinterest board (@recipestokitchen) so you can find it anytime.
Use the interactive checkboxes in the Recipe Card below as you measure out your ingredients.
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👩🍳 RECIPESTO KITCHEN · OFFICIAL TESTED RECIPE CARD

Easy Buffalo Chicken Flatbread – Kelsey Kunik, RDN

This flatbread is a weeknight hero – crispy naan topped with spicy shredded chicken, melty cheese, and a cool ranch drizzle. It's tangy, creamy, and just the right amount of heat, and it disappears faster than I can plate it.

📌 Pin Recipe to Board★★★★★ 4.9 from Kitchen Testers

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings4 servings

CourseAppetizer & Side

Calories420 kcal

🛒 Ingredients (Check Off As You Measure)

2 (8-inch) naan flatbreads
2 cups cooked shredded chicken (rotisserie works great)
1/2 cup buffalo wing sauce (like Frank's)
1 cup shredded mozzarella cheese
1/2 cup crumbled blue cheese (optional, for the bold)
1/4 cup ranch dressing
1 tablespoon butter, melted
2 tablespoons chopped fresh parsley (for garnish)

🍳 Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, toss the shredded chicken with the buffalo sauce until every piece is coated.
Lay the naan on the baking sheet, brush with melted butter, and sprinkle a little mozzarella on each.
Pile on the saucy chicken, then top with the remaining mozzarella and blue cheese if using.
Bake for 10-12 minutes, until the edges are golden and the cheese is bubbly. Drizzle with ranch, sprinkle with parsley, slice, and serve hot.

👩🍳 Chef Elena’s Kitchen Notes & Storage

For extra crunch, pop the flatbreads in the oven for 2 minutes before adding toppings – it keeps the base from getting soggy. Leftovers keep in the fridge for up to 3 days; reheat in a toaster oven to bring back the crisp.

Pinterest Kitchen Tip: Save this recipe to your @recipestokitchen board so you can pull up the ingredient checklist at the grocery store!

Estimated Nutrition (Per Serving):

Calories: 420 kcalProtein: 28gCarbs: 34gFat: 18gFiber: 3g

Recipe Developed & Tested By

Chef Elena Rossi

Ciao, I'm Elena! Trained in Florence and based in Chicago, I founded RecipesTo Kitchen (and our @recipestokitchen Pinterest community of 296,580+ monthly home cooks) to share foolproof weeknight dinners, cozy one-pot pastas, and bakery-style desserts that work on the very first try.

Read My Kitchen Story → 📌 Follow @recipestokitchen on Pinterest →