Making Lunch (and Dinner) with Arnold Artisan Ovens Flatbreads
Late last week I was rummaging through my cabinets and fridge, trying to find a lunch that was delicious, somewhat healthy, quick and warm (I prefer a warm lunch, weird, I know). I was just starting to get frustrated when Fed Ex knocked on my door. I had no idea what it was; the box seemed larger than anything I was expecting to receive. To my great fortune, the box contained two packages of Arnold Artisan Ovens Flatbreads (wheat and white), an Arnold Artisan Ovens shopping bag and an Arnold oven mitt. Inspiration had arrived!
I preheated the oven to 400 and went back to rummaging in the fridge and pulled out some random leftovers… homemade refried black beans, leftover restaurant salsa and some low-fat cheddar cheese. I pulled out some cooked chicken breast strips from the freezer and heated them up in some olive oil. 
Once they were warm, I added in the salsa and stirred it until the chicken was coated. I spooned the chicken (with just a small amount of salsa) onto the bread. I then heated the refried black beans in the skillet til they were warm. I spread the black beans on the Flatbread an arranged the chicken/salsa on the black beans. I tore up a slice of cheddar and placed the pieces across the top. You could use shredded, of course, but our shredded cheese was all frozen. I popped the whole thing in the oven for 5 minutes so the cheese could melt.
Now, this was intended to be a wrap, but I cooked it just a bit too long (plus it had far too much stuff on it!) and it ended up being a thin crust Mexican pizza. I’m not complaining! The salsa and beans were both spicy and the black beans served as “pizza sauce.” I ended up with a delicious, and relatively low fat lunch that was also quick to make.
Today I made another Flatbread “pizza” with some of my favorite ingredients. I sauteed minced garlic and sundried tomatoes, along with rosemary, oregano and some pepper in olive oil. 
I then added some cooked chicken pieces so that the chicken was warm and coated with the oil and spices. I spread the mixture over a Flatbread and sprinkled Feta cheese on top. I drizzled some leftover olive oil from the pan over the top, popped it into an oven at 350 and cooked it for roughly 5-7 minutes. It’s basically long enough to get the cheese somewhat melted and heat up the bread. Yum!
The Flatbreads come in packs of 6 and are 140 calories per serving (one Flatbread). Although the packaging suggests using them as a wrap (folded in half), I find them a bit stiff for folding. On the other hand, because they’re more dense than regular bread, or even other thin wraps, they’re great for sandwiches with heartier ingredients. They’re also great with spreads and dips because they aren’t at all flimsy.
Disclosure: I received samples of Arnold Artisan Ovens Flatbreads for review purposes. The shopping bag add oven mitt were gifts. There was no promise of a positive review and the opinions (and recipes) in this post are my own.
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