BBQ Chicken Flat Bread

Over the summer, my dear friend Heather made a request to create some recipes for gluten-free flat bread wraps. I asked her if she had any suggestions for a good gluten-free wrap. Most of the wraps I have tried in the past, are a little tough, fall apart in the middle of eating, or just tasted a little too funky for my pallet. She told me that she had found a brand called Sandwich Petals. All summer I searched for Sandwich Petals, but was unsuccessful  until now. Hy-Vee currently carries Sandwich Petals and they live up to my expectations! They are great as a wrap and crust for this BBQ Chicken Flat Bread.

Not only am I infatuated with this wrap, I am also pleased to share this recipe because I am using left-over chicken from Sunday's dinner. A gluten-free wrap serves as a base for smoky BBQ chicken, caramelized red onions, and shredded cheese. Garnished with a little fresh cilantro, this crispy flat bread is perfect for a quick weeknight meal.

BBQ Chicken Flat Bread
Makes 4 individual flat bread pizzas

4 gluten-free wraps such as Sandwich Petals
2 cups roasted chicken, shredded
1/2 cup gluten-free BBQ sauce (divided)
1 red onion, thinly sliced
1 cup 2% shredded cheddar cheese
1/4 cup fresh cilantro, finely chopped

Pre-heat your oven to 400 degrees. While the oven pre-heats, heat a non-stick pan over medium-low heat. Spray the pan with non-stick cooking spray and add the onions. Cook, stirring occasionally for 6-8 minutes or until soft and the onions begin to brown and caramelize. Remove from the heat and set aside.

Lay your wraps on a large baking sheet coated with non-stick spray. Bake in the oven for 5 minutes or until the wraps begin to turn light brown. While the wraps are crisping, mix the chicken with 1/4 cup of the BBQ sauce in a bowl until combined. Set aside.

Remove the wraps from the oven and flip the wraps to the other side using a large spatula. Top each wrap with a couple of tablespoons of the remaining BBQ sauce. Next, divide the chicken mixture among each wrap and top over the BBQ sauce. Top each wrap with 1/4 shredded cheese and the caramelized onions. Place the flat breads back in the oven and bake until the cheese begins to bubble (about 5-8 minutes). Remove from the oven and sprinkle each flat bread with cilantro.