BASIL & GOAT CHEESE FLATBREAD WRAP

October 19, 2013

As promised from Thursday, here’s a scrumptiously splendid way to make full use of this whole wheat pizza dough recipe. You’ll find these light, full of flavor, and quite fun to assemble. David says he sensed a slight Mediterranean flare. I’m not sure about that (as I don’t like Mediterranean), but whatever vibe you feel from them, they’re just good.

Basil and Goat Cheese Flatbread Wrap from Rachel Schultz

BASIL & GOAT CHEESE FLATBREAD WRAP
Serves 4  wraps

1 batch whole wheat pizza dough
1/2 cup olive oil
3 cloves garlic, minced
2 cups basil
2 cups mozzarella, shredded
1 cup goat cheese, crumbled
3 boneless, skinless chicken breasts, cooked and shredded
4 cups spring mix lettuce
2 tablespoons lemon juice
3 tablespoons olive oil
1/4 cup parmesan, shaved
Salt & pepper

Preheat oven to 450 degrees. Stir together olive oil and garlic. Set aside. Divide dough into four evenly sized balls.

Whole Wheat Pizza Dough from Rachel Schultz

On a piece of parchment paper, roll dough very thinly.

Basil and Goat Cheese Flatbread Wrap from Rachel Schultz

Drizzle garlic-infused olive oil onto crust. Top with basil, mozzarella, goat cheese, chicken, and salt & pepper. Bake for 10-12 minutes.

Basil and Goat Cheese Flatbread Wrap from Rachel Schultz

Meanwhile, whisk together lemon juice and 3 tablespoons of olive oil. Toss greens in dressing and top with parmesan.

Basil and Goat Cheese Flatbread Wrap from Rachel Schultz

Place salad mix on cooked flatbreads and roll into wraps.

Basil and Goat Cheese Flatbread Wrap from Rachel Schultz

BASIL & GOAT CHEESE FLATBREAD WRAP
 
Author:
Serves: 4 wraps
Ingredients
  • 1 batch whole wheat pizza dough
  • ½ cup olive oil
  • 3 cloves garlic, minced
  • 2 cups basil
  • 2 cups mozzarella, shredded
  • 1 cup goat cheese, crumbled
  • 3 boneless, skinless chicken breasts, cooked and shredded
  • 4 cups spring mix lettuce
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • ¼ cup parmesan, shaved
  • Salt & pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Stir together olive oil and garlic. Set aside.
  3. Divide dough into four evenly sized balls. On a piece of parchment paper, roll dough very thinly. Drizzle garlic-infused olive oil onto crust.
  4. Top with basil, mozzarella, goat cheese, chicken, and salt & pepper.
  5. Bake for 10-12 minutes.
  6. Meanwhile, whisk together lemon juice and 3 tablespoons of olive oil.
  7. Toss greens in dressing and top with parmesan.
  8. Place salad mix on cooked flatbreads and roll into wraps.

Adapted from Perry’s Plate.

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