This Traeger Buffalo Chicken Flatbread is incredibly easy to make on the grill and packed with bold flavor. Tender chunks of chicken tossed in a tangy, spicy buffalo sauce and plenty of melted cheese sit atop pre-made mini pita or flatbreads—an effortless dinner that feels special.
Traeger Buffalo Chicken Flatbread
This dish works equally well for a quick weeknight meal or a casual weekend lunch. You can use leftover Traeger grilled buffalo chicken or any cooked chicken you have on hand. A homemade buffalo sauce—whether it’s a bloody mary buffalo, Cholula-style, or an Old Bay variation—elevates the flavor, but store-bought sauce also gets the job done when time is tight.
We prefer the smoky boost from a pellet grill like a Traeger, but you can make these flatbreads in a conventional oven as well. Smoked or grilled chicken adds an extra layer of flavor; however, rotisserie chicken or leftover cubed chicken are convenient options that keep this recipe fast and family-friendly.
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What can you make with flatbread?
Flatbread is a versatile pantry staple. Use it for dipping in hummus, crafting quick pizzas, wrapping sandwiches, or making individual buffalo chicken flatbreads like this one. Mini pita breads freeze well and thaw quickly, so keeping a pack in the freezer makes it easy to pull this recipe together whenever you want.
We like the mini flatbreads for portion control and speed, but any pita, naan, or flatbread will work. You can even make your own flatbread if you prefer.
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How to make Buffalo Chicken on pita or flatbread
Assembling buffalo chicken flatbreads is straightforward: spread sauce on the flatbread, top with sauced chicken, add cheese, and grill or bake until the cheese is melted and the edges are crisp. For grilling, place the flatbreads on a cookie sheet or baking tray to protect the bottoms from direct heat, or put them on the grates over indirect heat to avoid burning.
Serve with a crisp green salad or roasted vegetables for a complete meal. The combination of spicy buffalo and melted cheese makes these an instant family favorite.
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What kind of sauce pairs best with buffalo chicken?
Buffalo chicken pairs beautifully with cooling dressings. Blue cheese dressing gives the classic hot-and-cool contrast, while ranch is a milder option that kids often prefer. You can drizzle dressing on top or serve it on the side for dipping.
For extra flavor, try a tangy bacon blue cheese or a homemade creamy ranch—either will complement the buffalo heat nicely.
What to do with leftovers
Leftover flatbreads make great sandwiches—fold a flatbread around the filling or stack two with the toppings inside for a loaded sandwich. Cold leftovers are fine, but reheating on the stovetop over low heat in a skillet or on the grill preserves a crisp texture better than the microwave. Assemble only as many flatbreads as you plan to eat at once for the best texture and freshness.
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More great grill recipes to love
We’ve been grill-obsessed lately, making everything from grilled pork chops and stuffed burgers to kalbi short ribs, tri-tip, smoked salmon, and homemade jerky. The grill adds flavor and turns weeknight cooking into something special.
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Want more chicken in your life? Fire up the grill and try these
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Traeger Buffalo Chicken Flatbread
This Traeger Buffalo Chicken Flatbread is quick to assemble and full of bold, smoky buffalo flavor. Cubed chicken tossed in buffalo sauce, topped with mozzarella, and grilled until bubbly makes a satisfying meal that’s perfect for busy nights.
Ingredients
- 6 mini pita breads
- 1 ½ cups buffalo sauce, divided
- 4 cups cooked chicken breast, cubed
- 2–3 cups shredded mozzarella cheese
- Ranch or blue cheese dressing, for dipping or drizzling
Instructions
- Preheat your grill to 375–400°F (190–200°C).
- Arrange the mini pitas on a flat surface and spread about ½ cup of buffalo sauce evenly across them.
- Toss the cooked, cubed chicken in the remaining buffalo sauce, then divide it evenly among the six pitas.
- Top each flatbread with shredded mozzarella cheese.
- Place the flatbreads on a baking sheet or directly on the grill over indirect heat. Close the lid and cook 5–7 minutes, until the chicken is heated through, the cheese is melted, and the edges are lightly toasty.
- Remove from the grill and drizzle with blue cheese or ranch before serving.
Nutrition Information
Amount per serving: Calories: 3