I’m going to come right out and tell you the truth about something. I like to leave the dinner table feeling full! Doesn’t everyone? I want my supper — do you call it dinner or supper? — to be the most satisfying meal of my day. I’m not the kind of person who allows a lot of extra time in the morning — hello, snooze button! — so this often means very little for breakfast, and I don’t leave work for lunch. Supper is my time to relax and indulge in good food. This leaves me looking for ways to feel like the meal was an indulgence without sending it into calorie overload. This Chicken Bacon Pesto Flatbread is so filling and full of flavor that you might even get away with eating half of one, but I think you’ll want the whole thing! ~Tracy
Ingredients:
3 Joseph’s Lavash Bread (I use the flax, oat bran, and whole wheat)
3 cups shredded white meat chicken (I often use rotisserie chicken)
3 medium jalapeno peppers, seeded and diced
½ c. finely chopped purple onion
2 large cloves garlic, minced
4 wedges The Laughing Cow Light Spreadable Cheese
¼ c. reduced fat pesto
3 T. real bacon bits
¾ c. 2% shredded Colby Jack cheese
1 ½ c. grape tomatoes, halved
3 T. grated parmesan
Cream the Laughing Cow cheese and pesto together in a small dish. Set aside.
In large skillet, sauté the chicken and jalapenos until onions on medium-low heat until onions become tender. Add garlic and cook for another 2 to 3 minutes.
Place the three Lavash breads on individual pieces of parchment. Evenly spread one third of the pesto mixture onto each bread as you would a pizza sauce.
Sprinkle 1 T. bacon bits over the cheese mixture on each bread.
Top each bread with one third of the chicken mixture, spreading evenly. Add ¼ cup of shredded Colby Jack to each. Spread ½ c. of tomatoes on each bread and sprinkle on 1 T. shredded Parmesan over each.
Bake each bread at 325 degrees for 10-15 min. or until cheese is melted and edges of bread begin to turn golden brown.
Each whole flatbread is 11 WW Freestyle Points or 6 WW Freestyle Points for half.
Chicken Bacon Pesto Flatbread
Ingredients
- 3 Joseph’s Lavash Bread (I use the flax, oat bran, and whole wheat)
- 3 cups shredded white meat chicken (I often use rotisserie chicken)
- 3 medium jalapeno peppers, seeded and diced
- ½ c. finely chopped purple onion
- 2 large cloves garlic, minced
- 4 wedges The Laughing Cow Light Spreadable Cheese
- ¼ c. reduced fat pesto
- 3 T. real bacon bits
- ¾ c. 2% shredded Colby Jack cheese
- 1 ½ c. grape tomatoes, halved
- 3 T. grated Parmesan
Instructions
- Cream the Laughing Cow cheese and pesto together in a small dish. Set aside.
- In large skillet, sauté the chicken and jalapenos until onions on medium-low heat until onions become tender. Add garlic and cook for another 2 to 3 minutes.
- Place the three Lavash breads on individual pieces of parchment. Evenly spread one third of the pesto mixture onto each bread as you would a pizza sauce.
- Sprinkle 1 T. bacon bits over the cheese mixture on each bread.
- Top each bread with one third of the chicken mixture, spreading evenly. Add ¼ cup of shredded Colby Jack to each. Spread ½ c. of tomatoes on each bread and sprinkle on 1 T. shredded parmesan over each.
- Bake each bread at 325 degrees F for 10-15 minutes or until cheese is melted and edges of bread begin to turn golden brown.
Notes
WW Info: Each whole flatbread is 11 WW Freestyle Points or 6 WW Freestyle Points for half.