Jalapeno & Pimiento Flatbread
Savory pulled chicken, creamy pimiento cheese, and spicy sliced jalapeños, baked on a flatbread and topped with a seasoned spinach salad and a sweet and fiery sriracha sauce.
Ingredients
| Measure | Ingredients |
|---|---|
| 3 Tbsp. | Extra Virgin Olive Oil |
| 1 Tbsp. | Apple Cider Vinegar |
| 6 oz. | Fully Cooked All Natural, Low Sodium Pulled Reverse Blend 65/35 Dark/White Meat |
| ¾ cup | Baby Spinach, Chiffonade |
| ½ cup | Pimiento Cheese |
| 1 each | 6 x 13 Par-Baked Flatbread |
| ¼ cup | Sliced Jalapeños |
| 3 Tbsp. | Sauce Craft™ Honey Sriracha |
Directions
- Combine olive oil and apple cider vinegar, season with salt and pepper to make a vinaigrette.
- Toss chicken lightly in 3 Tbsp. of the vinaigrette and separately toss spinach with the remaining vinaigrette.
- Spread pimiento cheese over crust, top with seasoned chicken and jalapeño.
- Bake for 8-9 minutes or until edges crisp, take out of oven and top with seasoned spinach.
- Garnish with drizzle of honey sriracha sauce.
