Spinach Artichoke Flatbread

by itsalldelicious

I had a flatbread similar to this at a restaurant in Austin yesterday and I just had to recreate it! 

Start by baking a tortilla in the oven for about five minutes or until it hardens a bit. Then turn the oven on broil and watch it very carefully! You want it to get crunchy without burning. I used a wheat tortilla and it its “crunch” was better. Flour tortillas will work as well.

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Chop up two 6 ounce jars of marinated artichokes. Make sure you drain all the juices so the flatbread doesn’t get soggy. Also chop up a clove of garlic for some extra kick! Let two or three handfuls of spinach saute on the stove.

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When the spinach has wilted, mix up the artichokes, spinach, garlic, and pesto in a bowl. I used about three large spoonfuls of pesto and also sprinkled in a little bit of salt and pepper. I had some diced chicken left over so I threw that in the mix too.

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Now, thinly coat the crunchy tortilla with the mix and sprinkle some freshly grated parmesan cheese on top.
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Put it back into the oven and bake it until the ingredients on top have warmed up. Mine took about 7-8 minutes. If you want some extra crunch, you can broil it for another minute or so. But I caution you, pay attention! It will burn before you know it.

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Voilà! A perfectly delicious flatbread! And, it’s relatively healthy! Eat up! 🙂

Recipe:
1 large Wheat/Flour Tortilla
2 handfuls of Spinach
2 6oz. jars of Marinated Artichokes
1/4 cup Parmesan cheese
1/2 cup diced Chicken
3 spoonfuls of Pesto
1 garlic clove
Salt
Pepper

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