- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition 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
