For the flatbread base:

• • 2 pre-made flatbreads (naan or pita work beautifully)

• • 2 tablespoons olive oil

• • 2 cloves garlic, minced

• • 1 teaspoon dried oregano

For the buffalo chicken:

• • 2 cups cooked chicken, shredded (rotisserie chicken is my weeknight shortcut!)

• • 1/3 cup buffalo sauce (Frank’s RedHot is our family favorite)

• • 2 tablespoons butter, melted

• • 1 teaspoon garlic powder

• • 1/2 teaspoon onion powder

For the cheese blend:

• • 1 cup mozzarella cheese, shredded

• • 1/2 cup monterey jack cheese, shredded

• • 1/4 cup blue cheese crumbles (optional, but recommended for authentic buffalo flavor)

For topping:

• • 1/3 cup red onion, thinly sliced

• • 2 green onions, chopped

• • 1/4 cup fresh cilantro, roughly chopped

• • Ranch or blue cheese dressing for drizzling

• • Extra buffalo sauce for drizzling