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Jenny Craig Recipe Creation: Barbecue Chicken Flatbread | No Thanks to Cake

I love the flavors of a BBQ Chicken Pizza, and I love the fact that I can enjoy it all while still staying on track on my Jenny Craig program. Especially when that means I get to enjoy pizza!


  • 1 Jenny Craig Chicken Ranch Melt
  • 2-3 Tbsp. Tbsp. Sugar Free BBQ Sauce I used G Hughes brand
  • 1/4 cup shredded red cabbage
  • 2 Tbsp. sweet onion, sliced
  • 2 peppadew peppers, sliced
  • crushed red pepper blend, optional
  • chopped cilantro, for garnish


  • Remove the chicken ranch melt from the packaging and wrap in a paper towel.  Cook in the microwave for 60 seconds.  Remove and open the sandwich to create a round flatbread.
  • Add barbecue sauce and a shake of red peppers (if you like it spicy, like I do!).  Using a spatula, spread out the sauce and chicken-bacon mixture across the flatbread into an even layer.  I’ve become OBSESSED with the pepper blends from Flatiron Spice Company and use them on everything!
  • Dress up your pizza with your toppings!  Add the peppers, onions, cabbage, and roasted garlic.  Really, any veggies you have on hand are great picks.  HIGHLY recommend you add a pepper and onion to get that traditional bbq chicken pizza flavor.  
  • To cook your flatbread, here’s the instructions:
    Airfryer Instructions:  Cook your pizza at 370 degrees for 8 minutes, until flatbread becomes crunchy.
    Oven Instructions:  Preheat your oven to 400 degrees.  Bake for 12-15 minutes until your pizza is crunchy and done.
  • Remove from the oven/airfryer carefully, and slice into pizza slices.  Sprinkle with chopped cilantro.  Unless you’re opposed to cilantro, please don’t leave out this step.  Adds such a pop of flavor!