Preheat your oven to 400°F (200°C)

Bring a pot of water to a gentle boil. Add the chicken tenders and simmer for 5-6 minutes or until they reach an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the water, allow it to cool slightly, then shred it using two forks or cut it into small, bite-sized pieces.

In a mixing bowl, combine the 1 cup of shredded chicken with 2 tablespoons of buffalo sauce. Adjust the sauce amount to your preferred level of spiciness. If you like it extra spicy, feel free to add more sauce or even experiment with hot sauce or Sriracha.

In a separate bowl, mix the remaining 1 tablespoon of buffalo sauce with 4 oz of cream cheese until well combined.

Place the flatbread on a baking sheet and spread evenly with the creamy buffalo cream cheese. Top with the buffalo chicken mix, ⅓ cup mozzarella cheese, and mini bell peppers.

Bake in the preheated oven for 7-9 minutes until heated through and cheese is melted. Option to switch your oven to broil mode and place the flatbread under the broiler for 2-3 minutes. Keep a close eye to prevent burning – it should come out with a beautiful golden hue.

Drizzle with ranch and and sprinkle of green onions, slice and enjoy!