|12 ea||Chicken breast, boneless/skinless, fat trimmed, 6 oz.|
|1 1/2 c||Hummus, not flavored|
|1 tbsp||Mrs. Dash® Original Blend|
|1 tbsp||Vegetable Oil, trans fat free|
|5 c||Portabella Mushrooms, fresh, medium diced|
|1/4 c||Mrs. Dash Original Blend|
|24 ea||Flatbread Wrap, 6” diameter, warmed|
|6 c||Spinach, fresh, washed and rinsed|
|1 1/2 c||Mozzarella, Low Fat, Grated (optional)|
Lay chicken on a full sheet pan (on top a wire rack inserted on sheet pan to allow for airflow) and bake for 12-14 minutes, or until chicken reaches an internal temperature of 165°F. Allow chicken a few minutes to cool, then cut chicken into thin strips. Reserve hot.
In a medium size mixing bowl, blend hummus with 1 tablespoon of Mrs. Dash® Original Seasoning Blend. Reserve refrigerated.
In a large non-stick sauté pan, heat 1 tablespoon of vegetable oil (over medium-high heat), and cook mushrooms for 30 to 60 seconds, until softened. Add chicken strips and evenly toss both ingredients with a ¼ cup of Mrs. Dash® Original Seasoning Blend; sauté an additional 30 seconds. Reserve hot.
Evenly smear warmed flatbread with 1 tablespoon of the reserved hummus mix, covering the entire top of flatbread.
On the bottom half of each flatbread, place approximately ½ cup of the hot chicken and mushroom mix. Top chicken and mushroom mix with approximately ¼ cup of spinach and 1 tablespoon of cheese.
Fold flatbread in half (top half folded over the chicken, mushroom and spinach) and serve immediately.
Optional: Pre-cooked, grilled chicken breast strips could be used instead of cooking raw breast; to save time and gain efficiencies.