For this recipe, I used All But Gluten’s White Bread as the perfect “flatbread” base, then topped it with BBQ chicken, onions and cheese!
The result was a crispy, toasted flatbread, with a little bit of sweetness from the BBQ chicken, a crunch from the red onion and just a slight bit of spice from the pepper jack cheese, basically perfection in the form of a flatbread!
I loved how the All But Gluten bread was so easy to roll flat without falling apart and toasted up just perfectly on the grill! These individual flatbreads will be perfect to serve at BBQ’s all summer long!
- 6 slices All But Gluten White Bread
- 2 cups boneless, skinless, cooked & shredded chicken breasts
- ¾ cup bbq sauce (divided)
- ¼ cup red onions (sliced)
- 1 cup pepper jack cheese (shredded)
- 2 tbsp fresh green onions (diced)
Remove the crusts from the bread.
Roll the bread flat with a rolling pin.
Brush ¼ cup of the BBQ sauce on the bread.
Combine the remaining ½ cup of BBQ sauce with the shredded chicken and place on top of the bread.
Place the red onions and pepper jack cheese on top.
Place on the grill over medium heat.
Grill for 8-10 minutes or until cheese is melted and bubbling.
So simple and so totally scrumptious!
The great thing about these “miniature flatbreads” is that you can eat them with your hands, no need for forks and knives, which is perfect for an outdoor BBQ!
You can also win a huge selection of All But Gluten Products in our “Gluten Free Friday Giveaways in May” by following us on Facebook and Twitter at the links below!
♦ Gluten Free Option: This recipe is gluten-free.