4 (2.8-ounce) whole wheat flatbreads (such as Flatout)
2 cups shredded romaine lettuce
2 cups chopped tomato (about 2 medium)
4 center-cut bacon slices, cooked and drained
2 cups shredded skinless, boneless rotisserie chicken breast
How to Make It
Combine reduced-fat mayonnaise, minced tarragon, and fresh lemon juice in a small bowl. Spread 2 tablespoons mayonnaise mixture over each flatbread. Top each with 1/2 cup shredded romaine lettuce, 1/2 cup chopped tomato, 1 bacon slice, crumbled, and 1/2 cup chicken. Roll up.
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With a little upgrade in the comfort factor area these were pretty good. I used home made mayo instead of the low fat stuff, reduced both the tomato and shredded lettuce by half, added 1 cup of shredded sharp cheddar, 1 whole avocado sliced and 6 strips of thick sliced bacon instead of 4. I made them with jumbo sized (13") flour tortillas instead of flat bread. This made 2 perfect sized wraps for dinner for my partner and me.
This won't knock your socks off but it is very good. I like the use of flatbread - my first experience with it. I used dried tarragon instead fresh - it would have been better with fresh herbs. I did add avocado and a little shredded cheddar. The cheddar didn't add enough to warrant the calories but the avocado did. I do like the other reviewers suggestion to add dried cranberries though. I will make again. I made it for dinner with garlic roasted potatoes. The consensus was that is would have made a better lunch than a dinner.
This makes a great lunch or light dinner. I made it as directed the first time through to get a feeling for the flavors and really enjoyed it. I mad a second roll-up for lunch the following day and added some dried cranberries and crumbled bleu cheese; really added a new level to the taste. Will make again.
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