One of our favorite bloggers, Oriana Romero from Mommyhood’s Diary, shares her new, soon to be famous recipe for a flatbread wrap perfect for picnics, school lunches, and road trips. She named it the Reina Pepiada wrap, after one of the most popular arepas in Venezuela. It’s loaded with avocado, shredded chicken and a little mayonnaise, so what’s not to love about that? Grab your closest flatbread and get wrapping!
Loaded Reina Pepiada Wraps
Developed by: Oriana Romero
Mommyhood’s Diary
(based loosely on the Village Salad at Northstar in Columbus, OH)
Known for their engaging and passionate live shows that keep them touring year-round, Red Wanting Blue is a quintessential American rock n’ roll band. Flatout talked to them about touring and eating healthy while on the road, and they also gave us a recipe for a mouth watering chicken salad flatbread wrap inspired by one of their favorite places. You can listen to some great music and find out more about Red Wanting Blue here.
This new turkey salad wrap is bursting with flavor and has just the right amount of crunch and spice to keep your flatbread game super strong. Brought to you by the talented Erika Sanchez of NibblesandFeasts.com, try this zesty flatbread today. Thanks, Erika!
By Ericka Sanchez
NibblesandFeasts.com
This recipe is brought to you by a very talented Venezuelan cook, mother, and blogger, Oriana Romero. Her blog, Mommyhood’s Diary is about raising a family, cooking, living in Washington D.C, and it also features loads of amazing recipes from her native Venezuela. These shrimp bruschetta are high on our list of flatbread favorites, because really, what’s not to love about shrimp and avocados? We hope you will #Flatoutlove this too! Thanks, Oriana!
Developed by: Oriana Romero
Mommyhood’s Diary: http://mommyhoodsdiary.com
Brought to you by mom, wife, and dog rescuer, Telma Garcia, this cactus flatbread wrap is the first of its kind on the Flatout website. Make this easy, cool and crisp cactus wrap when the weather starts getting warm and cactus are at their peak. Read more about Telma and her work here. Thanks, Telma, we can’t wait to make this amazing flatbread wrap!
Flatout Flatbread Cactus Salad Wrap
Developed by: Telma Garcia
Blog name & URL: At The Fire Hydrant / www.atthefirehydrant.com
Yield: Makes 1
Turn on the oven and roll up some satisfaction with our new recipe for baked “drunken meat” wraps, filled with spiced ground beef and drowned in red sauce. Melted cheese takes these hearty, healthy rolled wraps up and over the top. Kid friendly, family friendly, potluck worthy, and no one would ever be the wiser that these….might not be bad for you. Grab some flatbreads and try them tonight! Our new video tells the ahogada tale:
Every month I have been trying to incorporate a dip recipe into the mix, so I have the excuse to bake up a bunch of flatbread chips in the oven, each batch flavored a different way. We are great noshers in our household. In fact, I think my better half, before we met, ate most of his meals standing up at the counter with the refrigerator door wide open, for light…when we met we had snacking in common, so we both love and appreciate the versatility (and low carb count) of flatbread chips. Season them, squirt some lime juice on them, bake them. Perfect for healthy snacking.
This simple chickpea spread is perfect to make in a hurry when you have the munchies and need some protein. It’s a dip that works perfectly with the richness of the parmesan cheese baked onto the flatbread chips, and gives a nice Italian flavor to the whole affair, too.
You’re gonna love it!
Amy at Flatout
One of the jobs I had that I always forget about was helping out at an Italian deli a good friend of mine owned. It all started innocently enough: he and I were coffee friends. I’d stop by for a coffee, we’d get to chatting, then he’d have to run off to help unload a delivery truck in the alley, so I would answer the telephone, if needed. Or ring someone one up at the cash register, if he couldn’t make it. Or unpack a box of canned Roma tomatoes that a busy customer just ‘had’ to have. Before long, I was helping out by making sandwiches to order behind the counter. It never felt like work, though, because in the idle moments I could invent new recipes for sandwiches, and of course, nibble!
Italian delis always have trays of roasted vegetables marinated in olive oil, just hanging out begging to be added to a sandwich or pizza. Slices of eggplant, tender filets of roasted red peppers, and in the summertime, zucchini. I made so many sandwiches using these simple ingredients and just a schmear of pesto, so is it any surprise at all that I translate this sweet, simple sandwich into a flatbread recipe for my flatbread loving friends? I didn’t think so.
Roasting all your vegetables at a higher temperature makes them cook faster and gets them brown and crispy on the edges, especially the eggplant. Feel free to roast up a larger batch of vegetables and drizzle the leftovers with a couple glugs of olive oil to have ready the next time you make this lovely little flatbread recipe, which I know you will.
Amy at Flatout
Many vegetarian individuals who have diabetes struggle to find meal options that provide adequate protein without an abundance of carbohydrates. Wrap sandwiches can seem off limits for those with diabetes as they typically contain a high amount of carbohydrates and can elevated blood glucose levels. However, by swapping a traditional wrap for a fiber rich Flatout Flatbread, you can enjoy the sandwich you love without worry. This nutrient-packed recipe provides a healthy source of plant-based protein from the beans, while keeping the fiber high and the carbs lower than a traditional wrap sandwich. Enjoy this whole wrap as a meal or eat only half as a fiber rich snack for a diabetes friendly menu option your taste buds will love.
Since it’s meatless May around our house, or at least I’ve declared it to be, we are attempting to eat the rainbow, vegetable-wise, every single day. While it’s so easy to eat our browns and whites (hello chocolate cake and milk! hello flatbread and peanut butter!) this recipe gets us to eat our greens, purples, and oranges, which means lots of antioxidants and phyto nutrients to keep us healthy.
Let’s discuss the sweet potato, shall we? The first thing I think of is sweet potato casserole, that sticky, sort of gross Thanksgiving dish covered in nuts and marshmallows. Nope. The next thing I tend to think of is sweet potato fries: pretty good, but who needs another fried food to eat, really? I avoided the sweet potato for most of my life, I admit, because of that holiday casserole. But then I ate them roasted in a savory way, with a salsa verde and cumin, and I was an immediate sweet potato convert. The natural sweetness of the potato really shines when cooked without a lot of extra sugary glop.
This flatbread burrito recipe uses grated sweet potato as a quick alternative to slow roasting. Grating raw potato and sautéing it cooks up fast and makes it easy to roll up. It’s a favorite staple at our house; I cook up a big batch of filling to have on hand for easy flatbread lunches and dinners during the week. The red cabbage is for crunch, and the avocado adds a richness that makes meatless May an absolute breeze.
This recipe doesn’t need cheese, but you can add a crumbly queso fresco if you like. My better half has more difficulty going meatless than I do, so he likes to add cheese when he can. It makes him feel better, somehow. And I’m okay with that, as long as he’s eating lots of colorful vegetables, and low carb flatbread.
Amy at Flatout
The T. Marzetti Company product family includes many retail and foodservice favorites, like Marzetti® salad dressings and dips, New York Bakery® frozen breads and Sister Schubert’s® homemade rolls.
T. Marzetti Company’s vision is to bring delicious food to the table, superior service to our customers, and value to our consumers through product innovation and differentiation.
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