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  1. Lay chicken on a full sheet pan (on top a wire rack inserted on sheet pan to allow for airflow) and bake for 12-14 minutes, or until chicken reaches an internal temperature of 165°F. Allow chicken a few minutes to cool, then cut chicken into thin strips. Reserve hot.
  2. In a medium size mixing bowl, blend hummus with 1 tablespoon of Mrs. Dash® Original Seasoning Blend. Reserve refrigerated.
  3. In a large non-stick sauté pan, heat 1 tablespoon of vegetable oil (over medium-high heat), and cook mushrooms for 30 to 60 seconds, until softened. Add chicken strips and evenly toss both ingredients with a ¼ cup of Mrs. Dash® Original Seasoning Blend; sauté an additional 30 seconds. Reserve hot.
  4. Evenly smear warmed flatbread with 1 tablespoon of the reserved hummus mix, covering the entire top of flatbread.
  5. On the bottom half of each flatbread, place approximately ½ cup of the hot chicken and mushroom mix. Top chicken and mushroom mix with approximately ¼ cup of spinach and 1 tablespoon of cheese.
  6. Fold flatbread in half (top half folded over the chicken, mushroom and spinach) and serve immediately.
  7. Optional: Pre-cooked, grilled chicken breast strips could be used instead of cooking raw breast; to save time and gain efficiencies.