Korean BBQ Chicken Flatbread

This Asian-inspired dish will have your patrons coming back for more. It’s made with Tyson Red Label® Fully Cooked Wood Fire Seasoned Chicken, Korean BBQ sauce, slow-roasted red peppers and melted fresh mozzarella cheese—all assembled on a flatbread and topped with a refreshing and zesty Asian ginger-lime seasoned coleslaw.

Korean BBQ Chicken Flatbread

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6-8 Slices

Korean BBQ Chicken Flatbread Ingredients

1 ea.

6” x 13” par-baked flatbread

2 oz.

Sweet Baby Rays® Korean BBQ Wing Sauce

2 oz.

Roasted red pepper strips 

3 oz.

Mozzarella cheese, shredded 

3 oz.

Asian ginger-lime coleslaw

As garnish

Fresh cilantro, chopped 

Asian Ginger Lime Slaw Ingredients

2 Tbsp.

Rice Vinegar

2 Tbsp.

Lime Juice

2 Tbsp.

Soy Sauce

1 ½ Tbsp.


1 tsp.

Toasted Sesame Oil

1 tsp.

Sriracha sauce 

1 Tbsp.

Fresh Ginger, grated


Garlic clove, minced 

3 cups

Napa cabbage, shredded

2 cups

Red cabbage, shredded

1 cup

Carrots, shredded

1 medium

Red Bell Pepper, sliced into thin strips

½ cup

Green onions (scallions) chopped

¼ cup

Cilantro, fresh, chopped

1 Tbsp.

Sesame Seeds, toasted

Show ingredients


1.    Preheat oven to 425°F/218°C.
2.    To assemble each flatbread: Spread 2 oz. of Sweet Baby Rays® Korean BBQ Wing Sauce over crust. Top with 4 oz. of Tyson Red Label® Fully Cooked Wood Fire Seasoned Chicken, 3 oz. of shredded mozzarella cheese and 2 oz. of roasted red pepper strips.
3.    Bake in oven for approximately 4-5 minutes.
4.    Remove from the oven and top with Asian ginger-lime coleslaw and fresh chopped cilantro. 
5.    Cut into squares and serve. 



1.    To make the dressing, stir the rice vinegar, lime juice, soy sauce, honey, sesame oil, sriracha, ginger and garlic together in a small bowl.

2.    Place the cabbage, carrots, bell pepper, scallions and cilantro into a large mixing bowl.

3.    Add the dressing to the mixing bowl, and combine everything well to coat the veggies.

4.    Let the slaw marinate at least 30 minutes before serving.

5.    Remix the slaw, add to flatbread, sprinkle with sesame seeds and serve.