recipe

Thin lavash bread makes the perfect base for this cheesy (and just a little bit spicy) buffalo chicken flatbread.

safety
  • Uses a knife
  • Uses the microwave
  • Uses the oven
difficulty
  • Beginner
time
  • 45 minutes
yield
  • Serves 2 to 4

hey curious cook—

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Prepare Ingredients

1
(12-­by-­9-­inch) lavash bread
1 tablespoon
extra-virgin olive oil
1 cup
shredded cooked chicken (from rotisserie chicken or from leftovers)
2 tablespoons
Frank’s hot sauce (or other not-­too-­spicy hot sauce)
1 tablespoon
unsalted butter, melted
¾ cup
shredded Monterey Jack cheese (3 ounces)
½ cup
baby spinach, chopped

Gather Baking Equipment

Rimmed baking sheet
Pastry brush
Oven mitts
Cooling rack
Medium bowl
Rubber spatula
Spatula
Cutting board
Chef's knife
1
 
1
(12-­by-­9-­inch) lavash bread
1 tablespoon
extra-virgin olive oil

Adjust oven rack to lower-­middle position and heat oven to 425 degrees. Lay lavash on rimmed baking sheet. Use pastry brush to paint both sides of lavash evenly with oil.

 
2
 

Place baking sheet in oven and bake until lavash is light golden brown, 3 to 4 minutes.

 
3
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack. Let lavash cool on baking sheet for 10 minutes.

 
4
 
1 cup
shredded cooked chicken (from rotisserie chicken or from leftovers)
2 tablespoons
Frank’s hot sauce (or other not-­too-­spicy hot sauce)
1 tablespoon
unsalted butter, melted

While lavash is cooling, in medium bowl, combine chicken, hot sauce, and melted butter. Use rubber spatula to stir until chicken is well coated with sauce.

 
5
 
¾ cup
shredded Monterey Jack cheese (3 ounces)
½ cup
baby spinach, chopped

Sprinkle cheese evenly over cooled lavash. Spread chicken mixture evenly over cheese. Sprinkle with spinach.

 
6
 

Use oven mitts to return baking sheet to oven and bake until cheese is melted and chicken is warmed through, 4 to 6 minutes.

 
7
 
Ranch dressing (optional)

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack. Let lavash cool slightly on baking sheet, about 2 minutes. Use spatula to transfer lavash to cutting board (ask an adult for help—baking sheet will be hot). Cut into pieces and serve with ranch dressing, if using.