David Dial of the gorgeous food blog Spiced shares one of his favorite flatbread recipes with us, BBQ Chicken Pinwheels. He and his wife are avid curlers, so we caught up with David between games to ask him a few questions about curling, and to find out what he likes to eat before and after meets. This flatbread recipe is a big hit, so we had to share! Read more about David’s many endeavors on his blog, Spiced. Thanks, David!
BBQ Chicken Pinwheels
Ingredients
- 4 Flatout flatbreads
- 5 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1/2 cup red onions, diced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 cup barbecue sauce
- 1/2 cup cheddar cheese, shredded
- 1/2 cup smoked gouda cheese, shredded
- {optional} ¼ cup fresh cilantro, chopped
Directions
- Preheat oven to 375°F.
- Using a large skillet, add chicken breasts, broth and enough water to cover chicken. Place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 10-12 minutes, or until chicken is fully cooked.
- Transfer chicken to a cutting board and shred using 2 forks; set shredded chicken aside.
- Place olive oil and onions in skillet and cook for 3-4 minutes, or until onions begin to soften. Add shredded chicken, barbecue sauce, cumin and paprika; stir and continue cooking for 2-3 more minutes.
- Divide BBQ chicken mixture between 4 flatbreads. Sprinkle shredded cheddar and gouda on top.
- Roll up each flatbread lengthwise. Slice each roll into 1” slices and place cut-side down on a parchment-lined baking sheet.
- Bake at 375°F for 14-16 minutes, or until flatbreads are slightly golden in color.
- Let cool for 5 minutes and then sprinkle pinwheels with fresh cilantro before serving.
Suggested Flatout: Healthy Grain - Multi Grain with Flax, Light - Original, The Original
FYI using 2017 criteria and light Italian herb flat out wraps, and cutting each wrap in 8 equal slices, 1 pinwheel is 2 so on Weight Watchers.