For the bread, preheat the oven to 300°F and line a baking sheet with parchment.
Beat the egg whites with the cream of tartar and salt until soft peaks form.
Whisk the cream cheese and egg yolk until smooth and pale yellow.
Fold in the egg whites a little at a time until smooth and well combined.
Spoon the batter onto the baking sheet into two even circles.
Bake for 25 minutes until firm and lightly browned.
Shred the chicken into a bowl and toss with the hot sauce.
Spoon the chicken onto one of the bread circles and top with cheese.
Top with the other bread circle and enjoy.