Chicken, Pesto, Avocado and Cheese Flatbread Melt
Pesto and chicken are a delicious combo and with the addition of avocado, tomato, and mozzarella, you’ve got yourself a flatbread melt that is out of this world.
Yield:
1 Flatbread
Ingredients
| 1 Each |
6"x6" Whole Grain Rich Oven Fired Flatbread, 144 Ct, 2.2oz (#25340)
|
|---|---|
| 2 tbsp. | Pesto |
| 2 oz | Cooked Diced Chicken |
| 1 oz | Shredded Mozzarella Cheese |
| 2 oz | Avocado, Diced |
| 2 oz | Roma Tomatos, Sliced |
Chef Notes
EACH FLATBREAD PROVIDES 2 OZ. EQ. WHOLE GRAIN, 3 OZ. M/MA, & 1/2 C. VEGETABLE SERVINGS FOR USDA CHILD NUTRITION FOOD BASED MENUS
Directions
|
1
|
Prior to Use: Flatbread product is delivered frozen. Store product at 0 F to -10 F. Remove bagged flatbreads and place at room temperature to thaw for up to 5 days. |
|---|---|
|
2
|
Place a flatbread on a lined sheet pan and spread with 2 Tbsp. Pesto. |
|
3
|
Top the pesto with 1 oz. shredded cheese. |
|
4
|
Add 2 oz. diced cooked chicken breast |
|
5
|
Place in a 325°F oven and bake 4 min. or until cheese is melted and edges of flatbread are golden. |
|
6
|
Top the sandwiches with 2 oz. sliced Avocado & 2 oz. sliced Roma tomatoes and fold sandwich in half. Lightly brush the top of the sandwich with olive oil. |