½ cup (1 stick) | Plugrà salted butter, softened |
½ cup | Frank's Original Red Hot Sauce |
1 tbsp | honey |
1 tsp | Worcestershire sauce |
½ tsp | garlic powder |
2 cups | shredded cooked chicken |
2 flatbreads | (naan style or Greek pita) |
¼ cup | ranch dressing, plus more for serving |
3 oz (1 cup) | shredded Monterey Jack cheese |
sliced red onion | |
blue cheese crumbles | |
sliced scallions |
1 |
1. Heat oven to 400ºF. Make the Buffalo Butter Sauce: In a saucepan or the microwave, heat hot sauce until just simmering. Remove from heat and stir in the butter, honey, Worcestershire sauce, and garlic powder, stirring until the butter is melted and sauce is rich and glossy.
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2 |
Stir chicken with ¼ cup of the Buffalo Butter Sauce and set aside.
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3 |
On a parchment-lined baking sheet, bake flatbreads until heated through and just getting a bit crisped, 4 to 5 minutes. Remove from oven.
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4 |
Brush flatbreads with a generous amount of ranch dressing. Divide shredded cheese between the flatbreads, sprinkling evenly over each. Divide chicken between flatbreads and top with sliced red onion if you’d like.
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5 |
Bake until cheese is melted and chicken is hot, 3 to 5 minutes. Remove from oven and drizzle with extra ranch dressing and Buffalo Butter Sauce. Top with scallions and blue cheese crumbles, cut into pieces and serve hot. Serve extra sauces for dipping on the side.
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