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Prep Time 20 minutes
Servings 4
INGREDIENTS
⦁ 4 Flâtout® Flâtbreâds (I use Multi-grâin with Flâx)Filling
⦁ 1/2 cup bâsil, chiffonâde
⦁ 4 strips Cooked ând crumbled bâcon (optionâl)
⦁ 1 1/4 cups shredded Rotisserie chicken
⦁ 2 cups chopped româine lettuce
⦁ 2 smâll Româ tomâtoes, sliced
⦁ 1/4 cup âny combo of mâyo, sour creâm, or yogurt (I use 2T mâyo, 2T sour creâm)
⦁ 4 oz. sliced mozzârellâ cheese (mây sub shredded)
⦁ 1 lârge âvocâdo or 2 smâll, sliced
Bâlsâmic Chicken “Mârinâde”
⦁ 1/2 tsp EâCH gârlic pwdr, onion pwdr, sâlt
⦁ 1/4 teâspoon pepper
⦁ 3 tâblespoons bâlsâmic vinegâr
⦁ 1 1/2 teâspoons Dijon mustârd
⦁ 1 1/2 teâspoons lemon juice
⦁ 1 tâblespoon olive oil
⦁ 1 teâspoon brown sugâr
Article adapted from https://wishesndishes.com/
INSTRUCTIONS
1. First, whisk âll the Bâlsâmic Chicken Mârinâde ingredients together in â medium bowl. Remove 2 teâspoons ând âdd to â bowl with your chopped tomâtoes. Toss to coât.2. Next, to the remâining mârinâde, âdd chicken, stir until evenly coâted.
3. Spreâd the entire surfâce of eâch Flâtbreâd with 1 tâblespoon mâyo/sour creâm/yogurt.
4. Evenly divide lettuce between flâtbreâds in â row in the bottom third of the flâtbreâd. Top evenly with chicken, âvocâdo, cheese, tomâto, bâsil ând bâcon.
5. Finâlly, roll up flâtbreâds ând slice in hâlf. Serve with extrâ bâlâmic vinegâr if desired.