Ingredients:

  • 1 large (6 inch) high-protein flatbread or tortilla (60g)
  • 6 oz boneless, skinless chicken breast, diced small
  • 1 tsp olive oil
  • 2 tbsp low-sugar BBQ sauce
  • 1/3 cup shredded part-skim mozzarella cheese
  • 2 tbsp red onion, finely diced
  • 2 tbsp red bell pepper, finely diced

Instructions:

  1. Prep the protein. Toss the 6 oz of diced chicken breast in a bowl with 1 tsp olive oil and a pinch of salt. Note: Ensure the chicken is patted dry first.
  2. Sear the chicken. Heat your pan over medium high and cook the chicken for 5-6 minutes until opaque and golden. Note: If using an air fryer for the whole process, you can skip the pan and place raw chicken on top, but searing adds more flavor.
  3. Apply the base. Spread 2 tbsp of low sugar BBQ sauce across the 60g flatbread. Leave a 1/2 inch border around the edges for the crust.
  4. Create the shield. Sprinkle 1/3 cup of shredded mozzarella directly onto the sauce. Note: This prevents the sauce from soaking into the bread.
  5. Load the toppings. Press the seared chicken, 2 tbsp diced red onion, and 2 tbsp red bell pepper firmly into the cheese.
  6. The Final Blast (Oven). Bake at 400°F (200°C) for 10-12 minutes until the cheese is bubbling and edges are brown.
  7. The Final Blast (Air Fryer). Air fry at 375°F (190°C) for 6-8 minutes until the crust is golden and shatter crisp.
  8. Fresh Finish. Garnish with 1 tsp chopped cilantro and 1 tsp sliced green onions immediately after removing from heat.