Lunch goes fast when the grate is hot. Campfire BBQ Chicken Flatbreads disappear in the time it takes to pour another round of iced tea, with edges that turn audibly crisp over the fire and cheese that blisters into browned spots while the smoky aroma drifts through camp.
They’re a practical pick when everyone’s hungry and you don’t want to babysit a fussy setup. Spread your flatbreads, pile on sauced shredded chicken, scatter a few slices of red onion, and blanket everything with cheese. A campfire grate works great, and a cast-iron skillet is a solid backup when your fire ring makes grate cooking awkward or the wind won’t cooperate.
Do a little work at home and camp cooking stays calm: cook and shred the chicken ahead, stash the BBQ sauce in a tight bottle, and pre-slice the onion. At the site, it’s mostly quick assembly and a short grill, which means fewer utensils to wash and a hearty midday meal that still feels like real BBQ between hikes.
Campfire BBQ Chicken Flatbreads
Equipment
- grate or grill
- Tongs
- Knife
Ingredients
- 4 flatbreads or naan
- 2 cups cooked chicken shredded
- 1/2 cup BBQ sauce
- 1 cup shredded cheese cheddar or mozzarella
- 1/4 cup red onion thinly sliced
Instructions
- Build a medium-hot campfire and place grate over coals.
- Spread BBQ sauce over flatbreads, top with chicken, cheese, and onion.
- Place flatbreads on grate, cover loosely with foil or lid to melt cheese, and grill 5–7 minutes until cheese is bubbly and bread is crisp.
- Remove from heat, slice, and serve.