- 2 flatbreads
- 5 chicken breast tenderloins, frozen
- 1/2 ranch packet
- 1/2 cup Frank’s Buffalo sauce
- cheese, Mozzarella
- cheese, blue cheese
- Blue cheese dressing
- 1 stalk celery, chopped
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Place frozen chicken, 1/2 of the ranch packet and buffalo sauce in the crock pot and cook on low for 4 hours. Shred with two forks and let soak for an additional 15 minutes. In the meantime, preheat oven to 425ºF.
Use sauce from the chicken to coat your flatbread, then cover with chicken.
Sprinkle on toppings - Mozzarella, Blue cheese and celery.
Bake for 10 minutes. Drizzle Blue cheese dressing over top.