Florentine Flatbread

skinny florentine flatbread recipe serves 8 low fat low calorie and vegetarian view full cooked flat bread

serves: 8 – size: 1 flatbread – calories: 300 – carbs:33g – fat: 13g – WWP+:9 pts

Ingredients

  • 1 tbsp  margarine
  • 1 small onion, chopped
  • 4 garlic cloves, miced
  • 10 oz chopped frozen spinach, thawed, drained+squeezed dry
  • 14 oz can artichoke hearts with out oil,, drained, chopped
  • 8 oz reduced fat sour cream
  • 1 tbsp chili powder
  • 8 Flatout Flatbread Soft 100% whole wheat wraps
  • 1 tbsp olive oil
  • 1 cup reduced fat, shredded cheddar cheese
  • 1 cup tomato, diced

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Directions

  1. Preheat oven to 350F. In a large skillet on medium-low heat, saute onions and garlic in the butter until tender.
  2. Add the chopped artichokes, and drained spinach to the skillet. Saute for about 3 min.
  3. Add  sour cream, and chili powder to the skillet and mix well. Let mixture cook for about 5 min, stirring occasionally.
  4. Place flatbreads on a cookie sheet and lightly coat the tops of each flatbread with olive oil.
  5. Bake for 3 min, remove from oven
  6. Top each flatbread with 1/2 cup spinach/artichoke, 2 tbsp of cheddar, and 1/8 cup diced tomatoes.
  7. Bake topped flatbreads for an additional 5 min,
  8. Turn your broiler on and watch until edges of flatbreads turn golden brown and crispy.

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Ingredients

  • 1 tbsp margarine
  • 1 small onion, chopped
  • 4 garlic cloves, miced
  • 10 oz chopped frozen spinach, thawed, drained+squeezed dry
  • 14 oz can artichoke hearts with out oil,, drained, chopped
  • 8 oz reduced fat sour cream
  • 1 tbsp chili powder
  • 8 Flatout Flatbread Soft 100% whole wheat wraps
  • 1 tbsp olive oil
  • 1 cup reduced fat, shredded cheddar cheese
  • 1 cup tomato, diced

Instructions

  1. Preheat oven to 350F. In a large skillet on medium-low heat, saute onions and garlic in the butter until tender.
  2. Add the chopped artichokes, and drained spinach to the skillet. Saute for about 3 min.
  3. Add sour cream, and chili powder to the skillet and mix well. Let mixture cook for about 5 min, stirring occasionally.
  4. Place flatbreads on a cookie sheet and lightly coat the tops of each flatbread with olive oil.
  5. Bake for 3 min, remove from oven
  6. Top each flatbread with 1/2 cup spinach/artichoke, 2 tbsp of cheddar, and 1/8 cup diced tomatoes.
  7. Bake topped flatbreads for an additional 5 min,
  8. Turn your broiler on and watch until edges of flatbreads turn golden brown and crispy.
http://revampfitness.com/florentine-flatbread/

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