Roasted Tomato & Chipotle Chicken Flatbread
- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 1/2 cup
- cilantro, divided
- 125 mL
- 1 tsp
- vegetable oil
- 5 mL
- 1/4 cup
- thinly sliced green onions, white and green parts separated
- 60 mL
- 1 tbsp
- Roasted Garlic Seasoning Paste
- 15 mL
- 1 1/3 cups
- rotisserie chicken, skin and bones removed and meat shredded
- 325 mL
- 1 cup
- Roasted Tomato Chipotle Salsa, divided
- 250 mL
- 1
- Original Flatbread
- 0
- 3/4 cup
- Au Gratin Shredded Cheese Blend
- 175 mL
Directions
Step 1
Preheat oven to 400°F (200°C). Chop half the cilantro. In a medium skillet, heat oil and sauté the chopped cilantro, white parts of onions and garlic paste until onion is softened, about 1 to 2 min. Stir in shredded chicken and 3/4 cup (175 mL) salsa and cook on low heat for another 1 to 2 min.
Step 2
Place flatbread on a parchment paper-lined baking sheet, spread with remaining salsa and top with chicken mixture. Sprinkle cheese over top and bake for 5 to 7 min. or until cheese is melted and golden.
Step 3
Top with remaining cilantro and onion. Slice into 8 strips and serve warm.
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Nutritional Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 200
- Fat:
- 8 g
- Saturated Fat:
- 2 g
- Carbs:
- 20 g
- Fibre:
- 1 g
- Cholesterol:
- 30 mg
- Protein:
- 13 g
- Sodium:
- 570 mg