BBQ Chicken Flatbread with Ranch Salad
This easy BBQ Chicken Flatbread with Ranch Salad is a high-protein, 20-minute dinner that’s perfect for busy weeknights. Made with pita bread, juicy chicken, peppers, onions, and jalapeños, then topped with a creamy high-protein ranch salad for the ultimate mix of flavor and crunch.
Creator: Leslie Stokes
If you love those BBQ chicken salads from restaurants but want something warm, melty, and protein-packed, this BBQ Chicken Flatbread with Ranch Salad hits the spot. It’s one of those recipes that looks fancy but takes less than 20 minutes to make — which makes it a total win for busy weeknights.
I used simple ingredients I already had on hand: pitas, leftover chicken, a few veggies, and my favorite BBQ sauce. Then I layered everything together for a smoky, cheesy flatbread that gets perfectly crisp in the oven. The cool ranch salad on top totally makes it — it gives that crunchy, creamy bite that balances out the tangy BBQ.
Why You’ll Love This Recipe
Fast & Family-Friendly: Ready in 20 minutes with easy ingredients.
High-Protein & Balanced: Between the chicken, cheese, and Greek yogurt ranch, each serving is packed with over 30g of protein.
Semi-Homemade: Uses shortcut ingredients like store-bought BBQ sauce and pita bread but tastes homemade.
Customizable: You can change up the toppings depending on what you have in the fridge.
Ingredient Tips
Chicken: I used leftover oven-baked chicken from meal prep (my go-to for quick dinners). Rotisserie works too!
BBQ Sauce: Sweet or smoky — whichever you love. I like Primal Kitchen or Kinder’s for a cleaner option.
Pita or Naan: Both crisp up perfectly in the oven. Whole-grain or high-protein pitas work great for extra fiber.
Ranch: I made my ranch high-protein by mixing Greek yogurt with ranch seasoning and a splash of milk. You can use Oikos Pro Ranch if you want a shortcut.
How to Serve It
You can enjoy this recipe a few different ways:
As a pizza-style dinner: Cut into slices and serve with a side salad.
As a meal prep option: Store the flatbreads separately from the salad, then reheat the flatbread and add the salad just before eating.
As a family-style dinner: Bake a few pitas on one large sheet pan and let everyone add their own toppings.
Side Dish Ideas
If you want to make it a full meal, here are a few easy sides that go perfectly with this:
Air Fryer Sweet Potato Fries — the sweetness pairs perfectly with BBQ.
Corn and Black Bean Salad — a quick Tex-Mex-style side that’s high in fiber.
Grilled Veggies — bell peppers, zucchini, or asparagus for extra volume.
Final Thoughts
This BBQ Chicken Flatbread is everything I love in a dinner — fast, flavorful, and just a little fun. The warm, smoky pita topped with melted cheese and spicy jalapeños meets the crisp, cool crunch of a ranch-dressed salad, and the combo is seriously addicting.
It’s one of those meals that reminds you that eating healthy doesn’t have to be boring or complicated. Just layer it, bake it, toss a salad, and dinner’s done.
Reheating & Storage Tips
Store leftover flatbreads and salad separately. Reheat the flatbreads in the oven or air fryer at 375°F for about 5 minutes — they’ll crisp right back up. Then top with freshly dressed salad when you’re ready to eat.
If you’re meal prepping this, keep the ranch on the side so your greens stay crisp.
BBQ Chicken Flatbread with Ranch Salad
Ingredients
For the Flatbread:
- For the Flatbread:
- 2 –3 pita breads or naan
- 1 cup cooked chicken shredded or chopped – grilled or oven-baked works great
- ⅓ cup BBQ sauce I love Primal Kitchen or Kinder’s
- ½ cup sliced bell peppers any color
- ¼ cup sliced red onions
- ½ cup shredded pepper jack cheese
- 1 –2 jalapeños sliced thin
- Olive oil spray
For the Ranch Salad:
- 2 cups mixed lettuce romaine, spring mix, or butter lettuce
- ½ cup diced cucumbers
- ½ cup cherry tomatoes halved
- 2 –3 tbsp high-protein ranch Oikos Pro or a homemade Greek yogurt ranch (mix 1/2 cup yogurt with 1-2 tbsp ranch seasoning)
Let's Make It
- Preheat oven to 400°F.
- Lightly spray a baking sheet with olive oil or line with parchment paper.
- Assemble the flatbreads. Spread BBQ sauce over each pita, then layer on the cooked chicken, peppers, onions, and jalapeños. Sprinkle with pepper jack cheese.
- Bake for 8–10 minutes, or until the cheese is melted and bubbly and the pita edges are crisp.
- Make the ranch salad. Toss lettuce, cucumbers, and tomatoes with your high-protein ranch dressing until evenly coated.
- Serve the flatbreads topped with the salad.
- I like to cut the pita into quarters and pile the salad right on top for the perfect balance of warm, smoky BBQ and cool, creamy ranch crunch.
Nutrition Facts
Nutritional Information (per serving, makes 3 servings):
Calories: 420
Protein: 33g
Carbohydrates: 27g
Fat: 18g
Fiber: 3g
(Nutrition will vary slightly based on BBQ sauce and pita choice.)
