Wednesday, October 22, 2014

Chicken And Salad Pizza

Friday: Chicken And Salad Pizza

Friday: Chicken And Salad Pizza


1/4 c extra-virgin olive oil, divided
5 tsp red wine vinegar
½ tsp dried oregano
1/4 tsp freshly ground black pepper
1/8 tsp salt
2 c chopped cooked chicken
2 medium tomatoes, cut into ½" pieces
½ c coarsely chopped jarred roasted red peppers, blotted dry
1/4 c chopped red onion
5 c loosely packed Italian salad mix
2 oz reduced-fat goat cheese, crumbled
4 whole grain flatbread wraps (10" rectangle)
2 cloves garlic, crushed

1. HEAT oven to 350ºF. Place wraps on 2 baking sheets.

2. MIX 2 tablespoons oil with vinegar, oregano, pepper, and salt in large bowl. Stir in chicken, tomatoes, red peppers, and onion. Toss to mix. Place greens and cheese on top (don't toss).

3. POUR remaining 2 tablespoons oil into small bowl and stir in garlic. Spoon oil over each wrap and spread evenly. 

4. BAKE until lightly crisped, about 10 to 12 minutes.

5. PLACE a wrap on each of 4 plates. Toss salad and spoon about 1 1/2 cups on each wrap. Serve with a knife and fork.

NUTRITION (per serving) 377 cal, 30.3 g pro, 24.3 g carb, 10.2 g fiber, 20.3 g fat, 3.3 g sat fat, 636.7 mg sodium, 5.1 g sugar

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