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Cheesy BBQ Perinaise Chicken Flatbreads

Quick, saucy flatbreads loaded with pulled chicken, smoky BBQ sauce, creamy Perinaise, and melted cheese — all under the grill in under 20 minutes. The kind of recipe that tastes like way more effort than it actually was.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 2 2 (2 flatbreads)
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 2 large flatbreads or naan breads
  • 200 g cooked chicken shredded or sliced (rotisserie works perfectly)
  • 3 tbsp BBQ sauce smoky variety preferred
  • 3 tbsp Perinaise plus extra to drizzle after
  • 100 g mozzarella torn or grated
  • 50 g mature cheddar grated
  • ½ small red onion thinly sliced
  • ½ red pepper thinly sliced
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • Fresh coriander and sliced spring onions to serve (optional)

Method
 

  1. Heat your grill (broiler) to high and line a baking tray with foil. Get it hot before the flatbreads go on — a hot grill from the start is what gives you that blistered, golden cheese.
  2. Lay both flatbreads out on the tray. Spread a thin, even layer of BBQ sauce over each one — go right to the edges but keep it thin. Then add small spoonfuls of Perinaise dotted across the top.
  3. Scatter the shredded chicken evenly over both flatbreads. Season lightly with smoked paprika, salt, and black pepper.
  4. Add the sliced red onion and red pepper on top of the chicken, spreading them out so they're not all piled in one spot.
  5. Pile on the mozzarella first, then scatter the cheddar on top. The cheddar on top is what goes golden — don't bury it underneath.
  6. Slide the tray under the hot grill and cook for 5–7 minutes. Keep an eye on it after the 4-minute mark. You want the cheese golden and bubbling in places, not completely browned all over.
  7. Pull them out, drizzle with a little extra Perinaise straight from the bottle, and scatter over fresh coriander and spring onions if you're using them. Slice and eat immediately.

Notes

If you want to push this a bit further, add a handful of rocket on top after the grill and a squeeze of lemon juice — the peppery leaves against the warm, cheesy chicken is a genuinely great combination and makes it feel a bit more like a proper meal.