Spicy Buffalo Chicken Flatbread (Print Version)

# Ingredients:

→ Flatbreads

01 - 4 pieces pita bread (or naan)
02 - ½ cup buffalo sauce
03 - 1 cup shredded Mozzarella cheese
04 - 2 cups shredded rotisserie chicken
05 - 2 green onions (white and green parts), thinly sliced
06 - 1 celery rib, thinly sliced

→ Homemade Ranch Dressing

07 - ½ cup plain Greek yogurt (non-fat or full fat)
08 - 1 teaspoon Dijon mustard
09 - 1-2 teaspoons lemon juice
10 - 1 teaspoon garlic powder
11 - ½ teaspoon onion powder
12 - ½ teaspoon dried dill
13 - ¼ teaspoon black pepper
14 - ½ teaspoon salt
15 - 2-3 tablespoons water

# Instructions:

01 - Crank that oven up to 400°F and line one or two baking sheets with parchment paper. Make sure your pitas have room to breathe - no overlapping!
02 - Whip up your ranch dressing by mixing all those ingredients in a small bowl. Give it a taste and tweak the seasonings until it's just right for you.
03 - Arrange the pitas on your lined baking sheets and pop them in the oven for a quick 3-4 minutes to start crisping up.
04 - While those are heating up, toss your shredded chicken with 2-3 tablespoons of buffalo sauce. You want it nicely coated but not swimming in sauce.
05 - Pull those warm pitas out and spread each with 1-2 tablespoons of your homemade ranch and 1-2 tablespoons of buffalo sauce. Think of it like making a pizza!
06 - Sprinkle each pita with about ¼ cup of that shredded mozzarella and ⅓ cup of your buffalo chicken. Feel free to go cheese-crazy if that's your thing. Scatter some of those white parts of the green onions on top.
07 - Back into the oven they go for 7-10 minutes, until you've got golden brown edges and gloriously melted cheese.
08 - Finish these beauties with extra drizzles of ranch, a bit more buffalo sauce if you're feeling spicy, and a sprinkle of the green onion tops and sliced celery.

# Notes:

01 - These buffalo chicken flatbreads are perfect for a quick lunch, easy dinner, or game day appetizer!
02 - Store leftovers in airtight containers in the fridge for 3-4 days.
03 - For best results when reheating, pop them in a 350°F oven for 5-10 minutes. In a rush? Microwave for 30-60 seconds, but the pita won't be as crispy.

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