Our Flatout wraps make it easy to start your day with a satisfying high-protein breakfast. The two types of salsa and runny eggs will reinvigorate your morning routine.
Suggested Products Archives: Light - Original
Tuscan Kale Salad with Honey-Balsamic Vinaigrette
Nutritious kale is accented with tangy feta, salty parmesan, sun-dried tomatoes and fresh grape tomatoes, cannellini beans, red onion, basil, and roasted red peppers. Plus a simple balsamic dressing!
This Tuscan Kale Salad is absolutely loaded with healthy goodies and great Tuscan-inspired flavors! So incredibly delicious, you won’t even notice how healthy it is. Seriously!
But you know what made this salad truly great, what absolutely put it over the top?
The addition of crunchy, toasted Flatout croutons!
We like to use a Light Italian Herb Flatout to make our croutons, since it’s already got Italian flavors baked right in – the perfect complement to the other Tuscan flavors in our salad.
The flatbread croutons are so easy to make! You start by using a sharp knife or (even easier!) a pizza wheel, to cut your Flatout into approximately 1/2″ squares – the perfect size for this chopped salad.
Then just toast ‘em up in a skillet and let them cool until serving. Mmmmmm … they start to smell so good as they get all golden and toasty! You can really smell the Italian spices in the Flatout! Bonus: you can even make these croutons ahead!
This salad is so simple, yet so jam-crammed with great flavors and nutrition … and, of course, great textures, with that wonderful flatbread crunch! Enjoy!
This recipe was originally published by Two Healthy Kitchens at https://twohealthykitchens.com/tuscan-kale-salad-honey-balsamic-vinaigrette/. Shared with permission.
Easy, Cheesy Flatbread Pizza
Kyle Cherek, food lover extraordinaire, visits Bob Wills of Clock Shadow Creamery in Milwaukee, Wisconsin to sample all that the creamery has to offer. Then he shows us how he most loves to enjoy good quality cheese: by baking up the easiest, cheesiest flatbread pizza this side of the Mississippi!
It just doesn’t get any cheesier. Find your favorite locally made cheese, grab some Flatout flatbread, your favorite tomato sauce, and bake up a masterpiece today. Just wait for it to cool down a little before taking a bite.
Real Onion Dip with Spiced Chips
Let’s talk dip! Summer brings pool parties, picnics, meet-ups, and potlucks, so there’s always an event or activity to look forward to on the calendar. Each one that asked for us to bring a dish would cause me to pour through cookbooks and recipes, looking for just the right appetizer for a crowd. Then a lightbulb went off in my head, and I never had a problem bringing a dish again.
Ever since I started making my own dips with baked flatbread chips, people ask me for the recipes all the time. And it’s just so easy! The beautiful thing about making your own chips and crackers using flatbread is that you can control the size, shape, flavor, and seasonings you use, if any. High quality crackers are all the rage at gourmet stores for upwards of $6/box, so making your own definitely pays off.
And the options are endless, in terms of flavor combinations. Got a jar of your favorite spicy hummus in the refrigerator? Kick it up a notch with Sriracha brushed chips, or take the heat down a bit with chips squeezed with lemon juice and chopped parsley. Flatbread can be savory, salty, spicy, or sweet.
It’s Vidalia onion season right now, so I bought a huge bag of fabulous onions for very little money at the market, and it’s got me thinking about…onion dip. Not the little packet you buy at the store, either. Real, honest homemade onion dip with smoky, spicy flatbread chips for this weekend’s summer block party. The chips bake up fast in the oven. The onion dip takes a little longer but the results are definitely worth it!
My only advice is to make more than you think you’ll need, because these babies go fast with a dip this good. The more caramelized onions the better, but if you made too many, use the rest on a burger or a pizza; it’d be a shame to let them go to waste.
Party on!
-Amy at Flatout
Kid-Friendly Tuna Salad Wraps
Back to school for the little ones? Here’s a great idea for a packed lunch that’s quick, tasty, and fun. We make tuna salad extra healthy with avocado mayonnaise, dried fruit, and quinoa, and roll it up into something smaller hands can eat with a minimum of mess. Flatbread makes it easy. Your kids will love their lunch, promise!
Pear & Gorgonzola Pizza
The finer things in life, on a flatbread pizza! Sweet roasted pears, Canadian bacon, and rich gorgonzola cheese come together in a symphony of flavor guaranteed to please the most discriminating palates. Perfect for your next wine tasting party or book club. Guests will want the recipe, so you can send them to Flatout…or keep it your secret, we won’t tell! At only 7 WW® SmartPoints® per serving, it’s a flatbread you’ll definitely make again and again.
South of France Flatbread
I must be dreaming of all things French lately, because what I’ve been making to eat is très français! This lovely baked flatbread is a version of pissaladière, a Provençal tart made with olives, onions, and anchovies. Caramelized onions are super easy to make without butter or added fat; all you need to do is get a good non-stick pan, spray a little cooking oil on it to start, and then add a whole slew of thinly sliced onions and start stirring. Once the onions start to look dry, add a bit of water to deglaze the pan, stir the onions around some more, and repeat the process of adding the water, stirring, and deglazing until everything is caramelized and delicious looking.
Anchovies are power houses of fishy flavor, but rarely do I use up a whole tin of them at a time. Usually I forget that I have them and they disappear into the recesses of my refrigerator, only to be dumped out weeks later. This is a nice way to use a leftover tin after making a Caesar salad or puttanesca sauce. Of course, no one will stop you if you decide to use a whole tin and make two or three of these flatbreads for a little happy hour at your house, either…just a suggestion.
The onions make a moist and rich-tasting base for this flatbread, so there’s no cheese (read: extra calories) needed. All you need to do is find a friend or two who loves anchovies as much as you do, and invite them over. And ask them for a bottle of rosé, if they ask you what they might bring. We all need a little more rosé in our lives, after all!
-Amy at Flatout
Shrimp Verde Flatbread
Picture yourself on a little beach somewhere in coastal South America, where shade is hard to find, the water is a gorgeous aquamarine, and the sand is glittering white. Sunbathing, even shadebathing, is hard work, and since you’ve already eaten all the chili dusted mango slices you packed this morning, you’re ready for lunch.
A little hole in the wall just footsteps away from the beach serving succulent shrimp with some sort of verde sauce is the only thing you can find to eat, so of course you buy a plate and dig in. One bite and you know you’ve struck gold, green gold! What is that amazing sauce, and how can it be so spicy and yet so intensely flavorful? Without hesitation you order another plate, this time to try and figure out how to replicate the sauce once you wake up….. Too late, the alarm rings and you realize it’s Wednesday and you have a work presentation in three hours. Talk about rude awakening! The sauce would have to wait…
This green sauce is anything but mean. Oh, yes, it’s spicy, but that’s part of its allure. I make up batches of this sauce in the food processor to use in flatbread recipes, eggs, pizzas, almost everything that could use a fiery little kick. In this recipe, it acts as a nice, zesty base for your cooked shrimp. It truly is the stuff dreams are made of!
-Amy at Flatout
Shrimp Salad Wrap
Somewhere in the depths of my cabinets, I have a set of little yellow porcelain dishes that once belonged to my grandma. They’re shaped like little fish, hollowed out on top to hold something like a seafood salad. I love them, but they take up a lot of space because they don’t stack, whatsoever. I need to be able to store them in a special way and they claim more room than I think they should.
I’ve held onto them all these years out of sentimentality; they remind me of the fancy luncheons my grandma used to give for her “card ladies.” Her girlfriends, who she’d play bridge with, would arrive at her house ready to eat, drink, and be merry about every month or so. The little dishes would be filled with shrimp salad and arranged on a tray for the ladies to take as individual servings. I thought it was so cool to have a dish all to yourself, and shaped like a fish, to boot! The spread was very old-fashioned, and it was so much fun to “help” my grandma get ready for the afternoon. (Because who am I kidding, I was probably more of a bother to her while she was trying to get ready!) Once they arrived, I’d be on my best behavior, introduce myself, etc, but then I’d be on my own to play with the toys my grandma kept at her house for visits. (The Evel Knievel motorcycle toy, in particular, all to myself. Oh how I dearly loved that toy!)
Anyways, the fish dishes found their way to me when she downsized (she didn’t have room for them either) and they’ve been with me ever since. Maybe it’s because I don’t play bridge, but I have never thrown a party where I got to use them. So there they sit, waiting.
I think it’d be easier to just find a reason to bring out the dishes than it would be to teach my friends to play cards, so as of today, I’m vowing to do it. This recipe is based on the shrimp salad that my grandma was very fond of serving inside the little fish; although, if flatbread had been around for her parties, she probably would have made this wrap instead, and sold the dishes in a yard sale. The flatbread wrap makes for tidy eating while you’re holding a hand of cards!
-Amy at Flatout
