Mexican Chicken Flatbread

4 8-inch whole-wheat flour tortillas
2 cups chopped cooked chicken
1 cup refried beans
1 teaspoon ground cumin
2 cups shredded Cheddar cheese
2 cups store-bought pico de gallo or salsa
Yield: 4 Servings
Prep: 5 min Total: 15 min (Quick)

  •  Preheat oven to 400 degrees F.
  • Place tortillas on baking sheet. Transfer to oven and bake until crispy, about 5 minutes each side.
  • Spread 1/4 cup refried beans on each tortilla. Top with 1/2 cup cheese and 1/2 cup chicken. Sprinkle 1/4 teaspoon cumin over the tortilla. Return tortillas to oven and bake until the cheese is melted and bubbly.
  • Top flatbreads with 1/2 cup pico de gallo or salsa. Serve immediately.

Mexican chicken flatbread

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