Prep time: 15 minutes
Cook time: 10-12 minutes
Yield: 4 servings
Serving size: 1 flatbread


  • 1 pound boneless skinless chicken breasts
  • 4 reduced-fat flatbreads
  • 1 cup barbecue sauce
  • 2 cups Black Bean and Corn Salsa
  • 1 cup reduced-fat mild cheddar shredded cheese


  1. To poach the chicken: Place the chicken breasts in a pot large enough to hold them all, and fill the pot with enough water (or chicken stock) to cover the chicken by about 1-2 inches. Add 2 dried bay leaves, fresh parsley stems, and whole peppercorns to flavor the cooking liquid if desired, then bring to a boil over high heat.
  2. When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reads 165º F.
  3. Using tongs, remove the chicken and reserve on a plate. When it’s cool enough to touch, shred it and set aside.
  4. Preheat the oven to 350° F and bake the flatbreads on an ungreased baking sheet until they are slightly crisp, 2-3 minutes.
  5. Remove from the oven and top each flatbread evenly with ¾ cup shredded chicken, ¼ cup barbecue sauce, ½ cup of Black Bean and Corn Salsa, and ¼ cup cheese.
  6. Place the flatbreads back into the oven and cook until the cheese is melted and the ingredients are warmed through, 6-8 minutes.

Nutrition Information

Per Serving: (1 flatbread)

Calories: 463
Calories from fat: 105
Fat: 12g
Saturated Fat: 4g
Cholesterol: 104mg
Sodium: 1011mg
Carbohydrates: 53g
Fiber: 9g
Sugar: 13g
Protein: 46g
12 SmartPoints