Mediterranean Chicken Flatbread

Mediterranean Chicken Flatbread


1 container (7 ounces) prepared hummus, any flavor
1 tablespoon fresh lemon juice
2 tablespoons Dierbergs olive oil
1 cup thinly sliced red onion
2 cups cooked shredded chicken
4 flatbreads or mini naan breads, warmed (5½ inch diameter)
Diced grape tomatoes
Petite dill pickles, halved lengthwise
Dierbergs crumbled feta cheese


In hummus container, stir together hummus and lemon juice; let stand 15 minutes to develop flavors.

In medium skillet, heat olive oil over medium-high heat. Add onion; cook stirring occasionally until onion is light golden brown, about 7 to 8 minutes.

Stir in chicken until heated through, about 2 minutes.

Divide hummus mixture among flatbreads; spreading almost to edges.

Top each with chicken mixture, tomatoes, pickles, and feta.

Fold in half to eat out of hand.

Servings: 4
Serving Size: Per Flatbread

Per Serving
Calories: 440
Cholesterol: 62 mg
Fat: 44 g
Sodium: 686 mg
Carbohydrates: 33 g
Protein: 27 g
Fiber: 3 g