One of the reasons I love cooking so much is because it allows me to be creative and to tweak recipes to meet my tastes, cravings, and even my dietary restrictions. A few days ago, this lactose-intolerant gal was craving pizza. I looked through my refrigerator, collected ingredients I already had on hand, and whipped up this delicious lunch.
I've eaten this four times this week, including today. So yummy!
Kristin's Fiesta Chicken Flatbread
1 Flatout Flatbread (flavor of your choice)
1 slice Go Veggie! Alternative Slices Pepper Jack Flavor, broken into pieces
1/2 cup cooked chicken, cut into chunks
1/4 avocado, cut into small pieces
salsa (about 4 tbsp)
Optional veggies (any odds and end you may have in your kitchen- minced garlic, chopped onion, chopped zucchini, chopped snap peas, chopped broccoli...they're all great additions!)
1. Preheat oven to 350.
2. Lay flatbread on a baking sheet and top with salsa. Spread salsa evenly so that entire surface is covered.
3. Sprinkle remaining ingredients evenly over the surface.
4. Bake 15-20 minutes.