I wanted to finish off the rotiserrie chicken we used for the Lemon Alfredo Sauce with Chicken and Prosciutto that I posted yesterday, so I came up with this. This was inspired by one of my favorite lunch places, Zoes Kitchen. I LOVE their chicken rollups and chicken marinara. I have been into flatbreads lately, so I decided on an open-faced chicken rollup – a/k/a Chicken Roll Out!
The rollups at Zoes are made up of tortillas, feta, lettuce, tomato, caramelized onions and served with a side of salsa. I, of course, order them with just chicken, feta and salsa. Chicken Legs will eat it the way Zoes intended. For my Chicken Roll Outs, I used flatbread instead of the tortilla and salsa as my base. I topped Chicken Legs’ Roll Out with mushrooms (he loves mushrooms) and served it with a side salad. This was a simple weeknight meal.
Chicken Roll Out
¼ – ⅓ cup chopped cooked chicken
2-3 Tbsp salsa
2-3 Tbsp feta
1-2 Tbsp sliced mushrooms
Preheat oven to 375. Spread about 2-3 Tbsp salsa over flatbread. Top with chopped chicken, feta and mushrooms. Bake at 375 for 5-10 minutes, until the flatbread is toasted and the feta is warm. Serve with side salad or chips.
That looks good. I hate wasting food, so I always try to double duty things that I end up having a lot of.