YOUR SOLIN GENERATED RECIPE
Roasted Carrot Mozzarella Flatbread Wrap
Oven-roasted carrots and pan-seared chicken are wrapped in a whole grain flatbread with melted mozzarella and fresh arugula for a satisfyingly crunchy bite.
INGREDIENTS
1 medium whole grain flatbread
3.5 oz chicken breast
1 oz part-skim mozzarella cheese
1 cup carrots
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup baby arugula
1 tsp balsamic glaze
PREPARATION
Preheat your oven to 400°F (200°C).
Peel the carrots and slice them into thin matchsticks.
On a baking sheet, toss the carrots with the extra virgin olive oil, sea salt, and black pepper.
Roast the carrots for 15-20 minutes until they are tender and slightly caramelized at the edges.
While carrots roast, pan-sear the chicken breast over medium-high heat until cooked through, then slice into thin strips.
Lay the whole grain flatbread on a clean surface and layer the sliced chicken, roasted carrots, and shredded mozzarella down the center.
Place the flatbread under a broiler for 1-2 minutes until the mozzarella is melted and bubbly.
Top with fresh baby arugula and a drizzle of balsamic glaze.
Roll the flatbread tightly and slice diagonally to serve.