Greek Chicken Flatbread

Greek Chicken Flatbread
Recently I was looking for wraps on the grocery store when I came across the "Flatout Bread-ProteinUp" wraps in the bread aisle. I saw some yummy looking recipes on the packaging, and decided to take a crack at my own combination.

Whenever I have an idea to make something, my first thought is, "What do I have to work with?" Usually we keep a well stocked pantry and fridge, and I just happened to have some of my slow cooker shredded chicken handy, and a roasted red pepper and eggplant spread that I picked up at Trader Joes a few months prior. This ended up being a match made in heaven! Full of flavor and packed with protein, it was a nice switch up from salads and traditional wraps I had been eating for lunch. My son enjoyed it as well, which is always a plus ☺️

Here's what you'll need:

1 Flatout Protein Up wrap
2 tbsp roasted red pepper eggplant spread (Trader Joes)
1/4 cup mozzarella cheese (could also do 50/50 mozzarella and feta)
1 cup fresh baby spinach, chopped
3 oz prepared slow cooker shredded chicken (get recipe here)
1/4 cup grasp tomatoes, quartered
Dried basil
Cracked black pepper

First, preheat the oven to 375 (per the package instructions), then crisp up the flatbread on a baking sheet or pizza stone (that's what I used) so it will hold up well when topped with all that deliciousness. This took about 6-7 minutes (I kept mine in a little longer than suggested). Next, carefully spread the roasted red pepper eggplant onto the wrap almost to the edges, topping next with the spinach, chicken, cheese, and
tomatoes. Lastly, sprinkle the dried basil and black pepper over the top.

Place in oven once again until the cheese starts to brown a little (about 5-8 minutes), then remove, let cool for a minute or two, slice and dig in!

Nutritional info:

337 calories,10g fat, 26.1g carbs, 37.7g protein