We enjoy flatbread wraps with a variety of flavors. I’m always trying new variations. Here’s one I did today.
Taste Tester Tom says WINNER WINNER!
Here’s what you’ll need.
- Cooked chicken breast
- Bacon cut into tiny pieces and fried crisp
- Thin sliced red onion
- Canned diced tomatoes
- Canned Nacho Cheese
I’m not giving measurements here, because you should use as much of the ingredients needed to fill flatbread for as many sandwiches as you like.
In a small skillet or large sauté pan. Fry the bacon pieces on medium high heat until crisp. As the bacon fries push to the side and sauté onions. Drain off fat and set bacon and onion aside on a paper towel. Add chopped cooked chicken to pan where bacon and onions were prepared. As it browns stir in a enough nacho cheese to moisten. Add some of the diced tomatoes and stir. Heat through.
Heat Flatbread for 35 seconds in the microwave. Spread bread lightly with nacho cheese. Add chicken down center of flatbread. Top with bacon, onions and chopped fresh cilantro.
Fold edges of the flatbread to the center. Place on a serving plate seam side down. Return to microwave for an additional 35 seconds. Slice in half to serve.
Place flour, salt, dill and pesto seasoning in a stand mixer bowl. Attached bread hook. In a Pyrex measuring cup mix milk and butter. Microwave just long enough for butter to begin to melt. Add to flour mixture and mix on high for about 10 minutes to knead the dough. Add a little flour as it mixes to form a ball. Remove to a floured surface and work dough until smooth. Wrap in plastic wrap and allow to rest for 30 minutes.
Cut dough into 4 equal pieces and risk each piece into a 7 inch circle. In a crepe pan brown each bread on both sides. Let rest divided by paper towels.
- It’s fine to use ready made flatbread if you don’t want to make it.