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Barbecue Chicken Flatbreads

Well, its been some time since I have written. I guess you can say life got in the way. Between vacationing this summer in San Francisco, to our big move and finishing up a couple of renovations around the house, time slipped away! Oh, and the cutest new addition to my family, my sweet nephew Christian James came early this August. I guess I have neglected you, my lovely little blog, but I'm finally back. Just because I haven't written much doesn't mean I have stopped cooking. No way, not a chance! John and I still cook Monday through Friday and save the weekends to try new local restaurants and splurge a bit.

Since we've spent most of the summer working on the house and exploring our new little town, we definitely have found our go-to local spots. We have a couple of great restaurants less than a mile away and have been venturing into neighboring towns too, indulging in some yummy eats. Still, the week nights are for healthy eating and I have been cooking up some really yummy and waist friendly meals.

We had some chicken breast thawing and I wanted to try something new other than the typical chicken dishes we tend to always make. I figured its the season to break out the slow cooker so I decided to make slow cooked, pulled BBQ chicken. I've been searching for a tasty BBQ sauce without all the extra sugar and came across this brand at our local grocery store: G Hughes Smokehouse. I picked up the hickory flavor because I really wanted a nice smokey-sweetness to my chicken. The bottle also comes in honey and maple brown, yum! I decided to make barbecue chicken flat breads with our pulled chicken and saved the rest to top salads and make pulled chicken sliders later in the week.


I slow cooked my chicken breast (about 4-5lbs) for 4 hours on high and tossed in about half the bottle of BBQ sauce. Once the chicken was done, I took two forks and pulled it apart, shredding all of the meat until it was broken up. I set my chicken aside and added about two more tablespoons of hickory goodness.



Instead of using pizza dough, I decided to try these light spinach Flatout wraps that I use for lunch time. I preheated the oven on bake at 350 degrees and then topped my Flatouts with all of my toppings. Take a 1/2 cup of shredded chicken and spread out onto your carb of choice. Then top with your pick of cheese. I went with 1/4 cup of part skim mozzarella and 1/8 cup of part skim extra sharp cheddar. I halved a few rings of red onion and finely chopped cilantro leaves for the final topping. Bake for 20-25 minutes or until your cheese is melted and bubbly.


The final product was delicious! I cut the flat bread into fours for easier eating. I really love these Flatouts and for only 90 calories each they are totally worth it. Since the weather is oddly warm today on Long Island for the second of November, we decided to marinade some skirt steak and grill this evening. I'm going to use our left over cilantro from the flat breads and make a fresh chimichurri sauce to top our steak. Recipe to come later this week! Well, its nice to be back W+A readers. More recipes and easy week night meals will be posted soon, and starting this month I will be contributing to a local liftestyle magazine's Food + Drink column. Stay tuned for more! xx

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