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Crispy Super Bowl Bacon Ranch Chicken Flatbread Minis

bacon ranch chicken flatbread minis - featured image

These crispy flatbread minis combine smoky bacon, creamy ranch, and juicy shredded chicken on a golden, crunchy flatbread, perfect for game day or casual gatherings.

Ingredients

Scale
  • Mini naan or pita breads (mini naan preferred)
  • 2 cups (300g) shredded rotisserie chicken
  • 6 slices thick-cut bacon, cooked crispy and crumbled
  • ½ cup (120ml) ranch dressing (recommended Hidden Valley)
  • 1 cup (100g) shredded sharp cheddar or mozzarella-cheddar blend
  • 2 stalks green onions, thinly sliced
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Freshly ground black pepper to taste
  • Optional: a few dashes of hot sauce

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble once cooled.
  3. In a mixing bowl, combine shredded chicken, ranch dressing, garlic powder, paprika, and black pepper. Stir until well coated.
  4. Place mini naan or pita breads on the prepared baking sheet. Evenly divide the chicken mixture among them, leaving a small border around edges.
  5. Sprinkle shredded cheese evenly over each flatbread, then scatter crumbled bacon and sliced green onions on top.
  6. Bake for 10-12 minutes until cheese is melted and bubbly and flatbread edges are golden and crispy.
  7. Remove from oven and let cool for 2 minutes. Add hot sauce or extra green onions if desired before serving.

Notes

Do not overload toppings to avoid soggy flatbreads. Use rotisserie chicken for juiciness. Cook bacon slowly over medium heat for best texture. Let flatbreads come to room temperature before assembling. Watch baking time closely to prevent burning.

Nutrition

Keywords: bacon ranch chicken, flatbread minis, game day snacks, Super Bowl recipe, easy appetizers, crispy flatbread, party food