Ingredients

2 Each 6" Whole Grain Rich Round Flatbread
1.5 oz Shredded Cheddar Cheese
1.5 oz Sliced, Cooked Chicken Breast
2 tsp. Mild Taco Sauce
1 C Fresh Spinach
1 oz Shredded Mozzarella Cheese
1 tsp. Melted Butter

Chef Notes

2 wedges (1 half quesadilla) provides 2 oz. eq. grain, 3 oz. M/MA & 1/8 c. vegetable servings for USDA Child Nutrition Food Based Lunch Menus Visit RichsK12.com for other kid-friendly, K-12 inspired recipes.

Directions

1
 Keep product frozen at 0°F to -10°F until ready to use.
2
 Remove bagged flatbreads and place at room temperature to thaw for up to 5 days.
3
 Place thawed flatbread on a lined sheet pan.
4
 Place 1 ½ oz. shredded cheddar over the blistered side of a round flatbread.
5
 Top cheese with 1 ½ oz. sliced cooked chicken breast and 2 tsp. mild taco sauce.
6
 Top the chicken and sauce with 1 c. fresh spinach and 1 oz. shredded mozzarella cheese.
7
 Top flatbread with another flatbread with the grilled side up. Brush the top flat with 1 tsp. melted butter.
8
 Bake filled flatbreads at 350°F for 8 to 10 minutes or until cheese is melted, bread is browned and center of sandwich reaches 140°F.
9
 Use a serrated knife and cut each sandwich into 4 wedges.
10
 Serve 2 wedges.
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