Roasted Tomato & Chipotle Chicken Flatbread

• servings: 8 servings
• active time: 15 minutes
• total time: 30 minutes

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

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.

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.

Top with remaining cilantro and onion. Slice into 8 strips and serve warm.

Nutrition

• Calories: 200
• Total Fat: 8
• Saturated Fat: 2
• Cholesterol: 30
• Sodium: 570
• Total Carbohydrate: 20
• Dietary Fiber: 1
• Protein: 13