Name: Buffalo Chicken Lavash Flatbread
Total time: 45 min
Ingredients: 1 (12-by-9-inch) lavash bread; 1 tablespoon extra-virgin olive oil; 1 cup shredded cooked chicken (from rotisserie chicken or from leftovers); 2 tablespoons Frank’s hot sauce (or other not-too-spicy hot sauce); 1 tablespoon unsalted butter , melted; ¾ cup shredded Monterey Jack cheese (3 ounces); ½ cup baby spinach , chopped; Ranch dressing (optional)

Why This Recipe Works

Our quick-and-easy buffalo chicken flatbread starts with lavash—a thin, rectangular flatbread that’s a traditional part of Armenian cuisine. To make it nice and crisp, we brush it with olive oil and bake it for just a few minutes before piling on our toppings: buffalo chicken, Monterey Jack cheese, and chopped baby spinach. Whether kids add a crowning drizzle of Ranch dressing is up to them! This recipe calls for rectangular lavash flatbread that is 12 inches by 9 inches in size. Have kids use a ruler to measure the length and width of their lavash to make sure it’s the correct size (if it’s close, it will work!). Then, as their flatbread bakes, challenge them to find other edible rectangles and measure them. (Some ideas: graham crackers, bread slices, saltines, bacon slices, blocks of cheese)

Instructions

Adjust oven rack to lower-middle position and heat oven to 425 degrees. Lay lavash on rimmed baking sheet. Use pastry brush to paint both sides of lavash evenly with oil.

Place baking sheet in oven and bake until lavash is light golden brown, 3 to 4 minutes.

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let lavash cool on baking sheet for 10 minutes.

While lavash is cooling, in medium bowl, combine chicken, hot sauce, and melted butter. Use rubber spatula to stir until chicken is well coated with sauce.

Sprinkle cheese evenly over cooled lavash. Spread chicken mixture evenly over cheese. Sprinkle with spinach.

Use oven mitts to return baking sheet to oven and bake until cheese is melted and chicken is warmed through, 4 to 6 minutes.

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let lavash cool slightly on baking sheet, about 2 minutes. Use spatula to transfer lavash to cutting board (ask an adult for help—baking sheet will be hot). Cut into pieces and serve with ranch dressing, if using.