
Heat the oven to 425°F.
Shred about 2 cups of chicken and toss with 1/4 cup of the barbecue sauce.
Lay the flatbreads on sheet pans and spread with the remaining sauce.
Top with the mozzarella, shredded gouda, chicken, and thinly sliced red onion (leave onion off the kids' ones).
Bake 10-12 minutes until bubbly and crisp at the edges. Sprinkle with cilantro, slice, and serve.
Photo: DinnerDrop