Flatout Flatbread Chicken Wrap With a Simple Blueberry Balsamic Reduction

I'm SO excited to be working with Flatout Bread! They reached out to me to host a challenge on Roni's Weigh so we can kick off the new year and it's going to be a blast.

I love being challenged to come up with recipe ideas. I approach it like my own mini "Chopped" competition -- in my basket this week: a Flatout flatbread, frozen blueberries, yogurt and cardamon.

Cardamom is a new addition to my spice cabinet. It was on sale at my local grocery store so I decided to give it a try.

I'm in LOVE! It's warm and intense like allspice, cloves and cinnamon on steroids. It even has an intense mint or eucalyptus element but in a good way.

No worries if you don't have some -- this recipe would work with a pinch of cinnamon, allspice, or even nutmeg. You could even skip the spices and it will still be tasty!

Here's what I did...

• 2 tbsp balsamic vinegar
• ½ cup (75g) frozen blueberries
• ⅛  tsp cardamom
• Pinch of kosher salt
• 1 Light Original Flatout Flatbread
• 1 oz (28g) nonfat plain Greek yogurt
• 3 oz leftover or pre-cooked chicken breast
• Sprinkle of dried basil
• Handful fresh spinach leaves

In a small saucepan add the balsamic vinegar, blueberries, cardamom and salt.

Bring to a boil over medium heat.

While waiting, spread the yogurt on the flatbread and top with the chicken.

Once the blueberry mixture starts to boil, mash the blueberries with a fork. Continue to cook until the mixture reduces down and thickens.

Once thickened, pour the reduction over the chicken.

Sprinkle with a little dried basil and top with spinach leaves.

Roll, cut and serve with a side of baby carrots!

So good! And such a fun way to jazz up a boring chicken wrap with new flavors!

Approx Nutritional Information per serving

Servings	Amt per Serving
1	Entire Recipe
Calories	Fat	Fiber	WWPs
310	6g	12g	old: 6	new: 8
Sugar	Sat Fat	Carbs	Protein
8g	1g	32g	39g

Full Disclosure: This is a paid, sponsored post for Flatout bread. All opinions are my own.