Ingredients
1pkgFlatout Light Flatbread
8ozlight cream cheese
½cupfat-free Greek yogurt
3tbsptaco seasoning
4green onions,finely chopped
1cupcheddar cheese,finely shredded
½cupred pepper,reserve a bit for garnish
½cupgreen pepper,reserve a bit for garnish
½cupyellow pepper,reserve a bit for garnish
1cobcorn,grilled and kernels removed, or 1 cup frozen kernels, defrosted
2cupschicken,diced, cooked
1tbspcilantro,chopped
Preparation
Using a hand mixer, combine the cream cheese, yogurt, and taco seasoning until smooth.
Add the green onion, cheddar cheese, peppers (remember to reserve a bit for garnish if desired), corn, and chicken. Continue to mix until well combined.
Divide the filling equally over 6 Flatout Light flatbreads and spread evenly leaving a 1-inch border at the edges.
Gently roll each flatbread, jelly roll style. Wrap each roll in plastic wrap and refrigerate for at least 2 hours.
Once chilled, cut each roll into ¾-inch slices. Garnish with cilantro and reserved peppers.
