Chipotle Chicken Flatbread With Roasted Tomato

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Dec. 27, 2011


Cilantro 125 Milliliter , divided (1/2 Cup)
Vegetable oil 5 Milliliter (1 Teaspoon)
Sliced green onions 60 Milliliter , white and green parts separated (1/4 Cup)
Roasted garlic 15 Milliliter (Sensations By Compliments)
Seasoning paste To Taste
Rotisserie chicken 325 Milliliter , skin and bones removed and meat shredded (Sensations By Compliments, 1 1/3 Cup)
Roasted tomato chipotle salsa 250 Milliliter , roasted (Sensations By Compliments)
Flat bread 1 (Sensations By Compliments Original)
Au gratin shredded cheese blend 175 Milliliter (Sensations By Compliments)


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.

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.

Top with remaining cilantro and onion. Slice into 8 strips and serve warm.

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 2144Calories from Fat 1193

 % Daily Value*

Total Fat 128 g196.9%

Saturated Fat 52 g260%

Trans Fat 0 g


Sodium 2987 mg124.46%

Total Carbohydrates 103 g34.3%

Dietary Fiber 12 g48%

Sugars 9 g

Protein 127 g254%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet