Chicken Roll Outs

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
(Printable Recipe)

¼ – ⅓ cup chopped cooked chicken
2-3 Tbsp salsa
2-3 Tbsp feta
1-2 Tbsp sliced mushrooms
flatbread

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.

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Comments

  1. That looks good. I hate wasting food, so I always try to double duty things that I end up having a lot of.

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