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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

Method

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.

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
200
Fat:
8 g
Saturated Fat:
2.5 g
Carbs:
20 g
Fibre:
1 g
Cholesterol:
30 mg
Protein:
13 g
Sodium:
570 mg