Flatout Flatbread

I’ve discovered a fabulous new product that I encourage you (unless you have a wheat or gluten allergy) to try.   It’s called “Flatout Flatbread.

Though there are only 100 calories per wrap, it’s incredibly high in fiber (8 grams!), a good source of protein, low in carbs and low in sugar.  They’re extremely versatile, and taste great.

Reading labels is good for your body, mind, and soul!

Below is the recipe for a healthy dish (easily made vegetarian) I whipped together the other night for dinner using this product and a bunch of leftovers in the fridge.  I call it: Toasted Grilled Steak and Veggie Confetti Wrap.

Obviously, you can exchange the steak for your favorite protein or replace any of the veggies with your favorites. 

Have fun.

Toasted Grilled Steak and Veggie Confetti Wrap

INGREDIENTS:

• grilled steak, chopped into small pieces (or whatever protein you prefer)
• yellow onion, finely chopped
• garlic, finely chopped
• carrots, shredded
• zucchini, shredded
• eggplant, chopped,
• red bell pepper, chopped
• fresh spinach, chopped
• mushrooms, chopped
• extra virgin olive oil
• salt & pepper
• Flat Out Flatbread

DIRECTIONS:

Saute the onion and garlic with all the veggies in a little bit of olive oil and some salt and pepper for about 3-5 minutes.

Spoon sauteed veggies and some shredded chicken onto the center of a Flat Out Flatbread.   Roll the short side of the flatbread over about 2 inches (like a burrito) and roll the flatbread once lengthwise.  Fold the other side in and roll lengthwise again.

Place rolled stuffed flatbread, flap side down, onto silverfoil lined baking sheet and place under broiler for 1-4 minutes until top is toasted and browned.  Cut in half and serve.