Hearty Roast Beef and Swiss Wrap

By Rob Carroll on March 2, 2016 in

KISS! Now, before you accuse me of getting cheeky, that’s not quite what I mean. Today’s post is about the K.I.S.S. principle, an acronym for “Keep It Simple, Stupid!” For the sake of kindness, I often replace “Stupid” with “Silly,” but the basic idea behind the phrase remains the same: most things work best when they are kept simple rather than complicated. My dad, an Air Force man, taught me about it; he used to apply it to good business, or businesses that were successful, but I can think of many ways in life where it applies. Can you?

Macaroni and cheese, for example. Its deliciousness lies in its utter, classic simplicity. Add an ingredient like broccoli to it, sure, but who really craves wasabi-green tea-ham-truffle-oil-lobster mac and cheese? Exactly no one, that’s who, unless you care to ask one of those crazy television food personalities, and they’d eat just about anything-anything- for ratings. So, sometimes it’s the simple things, the classic combinations, that work the best.

But if my goal is to reinvigorate lunch, well, I guess I’m going to try to take a somewhat simple thing and up its ante, ever so slightly, making it not so boring, not so run of the mill, something downright wonderful. And why not a roast beef and swiss sandwich? A few twists and turns, a flatbread instead of a thicker bread, and you’re well on your way to kissing boring old deli sandwiches for lunch goodbye, forever.

If you are a pro at making your own aioli, be my guest, but a good store bought mayonnaise works well, too, with a bit of garlic and old school horseradish. And that jar of little french pickles you have in the pantry? Crack it open and layer them in the flatbread; they’ll provide a salty, briny crunch to the richness of the roast beef that will make you smile.

Now don’t get stingy with the other vegetables while you’re making this one. You need the greens, and those tomatoes will sing once they hit the mayo. Don’t worry, the Flatout flatbread will hold it all together, flavorfully, and once again we’ve made a run of the mill lunch something truly special. And it all started with a kiss!

Amy at Flatout

Niçoise Salad Wrap

By Rob Carroll on March 2, 2016 in

When I think of France, I think of resourcefulness. Mais oui! Even though it seems like they invented butter and cheese and macarons and chocolate and champagne, the French, in reality, tend to live a rather spare life. They don’t eat out very much, in fact, they cook at home a lot. They never snack between meals. They believe in quality. And they use what they have, practically. After all, they invented capers! Who would have thought to brine the little bud flowers off of shrubs? And who else but the French would have cooked snails in butter, garlic and parsley, to such a delectable end? They know how to indulge and celebrate, but of course, they just do it…sparingly.

In many ways, they’ve mastered the kind of life to which we all should aspire. So today, our flatbread recipe takes a page out of that very French book with our take on a Salade Niçoise. Hailing from the southern city of Nice, this salad is one of my all time favorites. It is composed of bits and bobs of what ingredients you may have on hand, in addition to some classic ingredients that this salad is known for: tuna, egg, olives, and potato.

The salad is not tossed around in dressing, usually, but is arranged on a plate, or in this case, rolled inside a flatbread wrap, beautifully. A slice of tuna, some wedges of hard boiled egg, some boiled new potatoes, olives, lettuce, and roasted red pepper. Perhaps a stack of green beans, boiled until tender, rolled up in your wrap, also. Have some capers? Add them to the lot. A tomato? Why not? Prefer a little onion? No one is going to stop you! Indeed, someone in France is applauding you right now because you are using beautiful ingredients to make a healthy lunch while others around you are eating fast food out of polystyrene boxes. And you will let them.

You can get as creative as you like with this flatbread wrap, as long as you think fresh and flavorful, and stick to the basic ingredients as a foundation; you can get a little wild from there. For as many people as there are in France, there are just as many ways to make this glorious regional salad, wrapped up in your choice of Flatout flatbread. Go ahead and bid adieu to a calorie laden greasy lunch and bonjour to your new favorite salad, your budget being met, and the jealousy of your coworkers. And that is cause to celebrate!

Amy at Flatout

Chicken and Bacon Peppercorn Alfredo Flatbread Wraps

By Rob Carroll on January 26, 2016 in

Steak and Blue Cheese Salad Flatbread Wrap

By Rob Carroll on January 21, 2016 in

Chicken and Cheddar Flatbread Quesadilla

By Rob Carroll on September 1, 2015 in

For an athlete, but especially an athlete with diabetes, consuming a well-balanced snack to refuel after an intense workout is key. And an option that’s portable so you can take it with you on the run is even better. This recipe provides it all! The combination of the chicken and cheese provide your body with the protein it needs to build and repair muscle, while the rich fiber and whole grain content of the Flatout flatbread provides a source of slow digested carbohydrates to stabilize blood sugar levels. The healthy fat content from the avocado provides an additional source of nutrients and fiber making this a delicious post-workout snack you can enjoy often.

BBQ Chicken Flatbread Pizza

By Rob Carroll on July 27, 2015 in

Has your dinner routine got the blues? Flatout Flatbread will show you how to turn those blues around and rock your family’s next dinner, with our crowd pleasing BBQ chicken pizza. Your favorite BBQ sauce sets the stage instead of tomatoes. With some shredded chicken, a blend of cheddar and mozzarella, a handful of chopped red onion, and a last minute scattering of fresh cilantro, this flatbread pizza is sure to get a standing ovation from your audience.

Our recipe is a refreshing break from the same old pizzas that everyone around here is used to, and we’ve found that throwing one of these in the oven really satisfies the primal urge to eat barbecue without the hours at the smoker (or the guilt!) Our favorite sauce is from Kansas City, arguably the BBQ capital of the world, but you can use one from your favorite hole in the wall, it doesn’t matter where, as long as you love it. Prep time on the recipe is minimal, too, so you’ll be finished before Bo Diddley finishes one song on the stereo.

Slather the sauce generously on the par baked flatbread, then load it up with a combination of all star ingredients: BBQ sauced shredded chicken keeps it sweet and tender. A sharp cheddar and mozzarella cheese blend keeps it tangy. The red onion ups the flavor ante. And once you pull it out of the oven when everything has melted just right, cilantro adds just the finishing touch to this flatbread. These flatbreads will be gone before they even hit the table, with no evidence they were even there to begin with.

Now look around, what do you see? Just a bunch of happy, satisfied, eaters, and maybe a smudge of sauce here and there. Not an ounce of blues in sight!