Roasted Tomato & Chipotle Chicken Flatbread

Prep time: 15min
Total time: 26min
Serves 8
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
Original Flatbread
3/4 cup
Au Gratin Shredded Cheese Blend
175 mL
1/8 of the recipe
8 g
saturated fat
2.5 g
20 g
13 g
30 mg
1 g
570 mg


  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.

  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.

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

Product Recall : Compliments Pastrami