Chicken and Salad Pizza

By nurseliz

Prevention

Ingredients

• Ingredients
• • 1/4 c extra virgin olive oil (MUFA), divided
• • 1 Tbsp + 2 tsp red wine vinegar
• • 1/2 tsp dried oregano
• • 1/4 tsp freshly ground black pepper
• • 1/8 tsp salt
• • 2 c skinless shredded rotisserie chicken breast (8 oz) or leftover roasted chicken breast
• • 2 med tomatoes (8 oz), cut into 1/2" pieces
• • 1/2 c coarsely chopped jarred roasted red peppers, blotted dry
• • 1/2 sm red onion, chopped (1/4 c)
• • 1/2 pkg (10 oz) Italian salad mix (5 c loosely packed)
• • 2 oz reduced-fat goat cheese, crumbled
• • 4 whole grain flatbread wraps (10" rectangle), we used Flatout
• • 2 cloves garlic, crushed

Preparation

Step 1

1. Preheat oven to 350°F.

2. Mix 2 tablespoons of the oil with vinegar, oregano, black 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. Put wraps on 2 baking sheets. Pour remaining 2 tablespoons oil into small bowl and stir in garlic. Spoon oil over each wrap and spread evenly. Bake 10 to 12 minutes until lightly crisped.

4. Place a wrap on each of 4 plates. Toss salad and spoon about 11/2 cups on each wrap. Serve with a knife and fork.

Nutritional info per serving: 377 cal, 30 g pro, 24 g carb, 10 g fiber, 20.5 g fat, 3.5 g sat fat, 51 mg chol, 637 mg sodium