Recipe
Main Dish
Reduced-Fat Toasted Chicken and Avocado Flatbread Sandwiches
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 Brownberry multi-grain sandwich thins | ||
| 2 oz. Gouda cheese | ||
| 6 oz. low-sodium deli-sliced chicken | ||
| ½ avocado, pitted, peeled and thinly sliced | ||
| 1 nectarine, pitted and thinly sliced | ||
| Romaine lettuce leaves, as desired | ||
| Hy-Vee Dijon mustard, optional |
Directions
- Split and lay out sandwich thins.
- Evenly portion out cheese, chicken, avocado and nectarine onto bottom portion of 6 sandwich thins. Top with remaining piece of sandwich thin.
- Heat a large skillet or griddle over medium heat. Cook each sandwich for 3 minutes on each side until bottoms are golden and cheese is melted. Adjust heat as necessary to prevent overbrowning.
- Remove sandwich from skillet and add lettuce and mustard, if desired.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 25mg
- Sodium: 260mg
- Total Carbohydrates: 27g
- Protein: 13g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 10%