MEDITERRANEAN FLATBREAD RECIPE BY TASTY
Here's what you need: olive oil, kale, salt, garlic, pine nuts, red pepper flake, sun-dried tomato, flatbreads, hummus
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a medium skillet, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the kale and cook for 3-4 minutes, until semi-wilted. Season with a pinch of salt.
- Add a splash of water and continue to cook for 3-4 minutes until the kale is mostly wilted.
- Add another drizzle of olive oil and the garlic, pine nuts, and red pepper flakes to the pan. Cook for another 3-4 minutes until the garlic is fragrant and the pine nuts are toasted.
- Add the sun-dried tomatoes and cook for 2-3 more minutes until the kale is completely wilted and tender. Transfer the kale mixture to a bowl and set aside.
- In the same pan, add a drizzle of oil from the jar of sun-dried tomatoes. Heat the flatbreads, 1 at a time, for 2-3 minutes on each side until golden brown.
- Transfer the flatbreads to a cutting board and spread with the hummus. Spoon the kale mixture on top and cut into quarters.
- Sprinkle with more red pepper flakes, if desired, and serve.
- Enjoy!
Nutrition Facts : Calories 564 calories, Carbohydrate 68 grams, Fat 27 grams, Fiber 19 grams, Protein 26 grams, Sugar 19 grams
MEDITERRANEAN FLATBREAD SANDWICHES
Serve veggies, hummus and pilaf - all in one filling flatbread sandwich ready in 20 minutes. A perfect Mediterranean side dish.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Prepare pilaf as directed on package; cool. Meanwhile, in medium bowl, mix cucumber, tomato, cheese, lemon juice, oil and pepper. Stir in pilaf.
- Spread hummus evenly over 1 side of each flatbread wrap. Spoon pilaf mixture over half of each wrap; fold wrap over filling. Cut each sandwich in half to serve.
Nutrition Facts : Calories 310, Carbohydrate 48 g, Fat 1 1/2, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 820 mg
MEDITERRANEAN FLATBREAD PIZZA
These flatbread "pizzas" are wholesome, delicious, and best of all, easy to make! Enjoy them for a light dinner or serve them as an appetizer at a party!
Provided by Katie
Categories Main Dish Recipes Pizza Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place flatbreads on a broiling pan.
- Broil in the preheated oven for 3 to 5 minutes. Turn the oven to 425 degrees F (220 degrees C).
- Top pre-baked flatbreads with a thin layer of hummus; make sure it's a thin layer or else pizzas will be soggy. Evenly sprinkle feta cheese on top. Place bell peppers and onion on the flatbreads, evenly spaced. Top with Colby-Jack cheese. Sprinkle with garlic salt, pepper, and dill.
- Bake in the preheated oven until cheese is bubbly and the edges are nice and brown, 7 to 10 minutes.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 36.6 g, Cholesterol 44.4 mg, Fat 15.4 g, Fiber 2.4 g, Protein 15.9 g, SaturatedFat 8.7 g, Sodium 779.9 mg, Sugar 1.8 g
MEDITERRANEAN FLAT BREAD STEAK SANDWICH
This is a great version of a traditional steak sandwich without being traditional. A tomato based relish with Mediterranean flavors and a red pepper mayonnaise, grilled skirt steak, and fresh spinach. Now, I happen to buy these great flat breads right from my market, but you can easily make your own - there are many good brands out there these days. You can also take a pizza dough and form into a small rectangle, brush with some olive oil flavored with grated onion, garlic, and seasoning and grill inside or out for just a few minutes and then remove. But this is meant to be a quick easy busy night dinner so I take advantage of the store bought for this.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 4h30m
Yield 6 Sandwiches, 6 serving(s)
Number Of Ingredients 20
Steps:
- Steak Marinade -- I make it simple - just use a large baggie and mix all the ingredients, vinegar, oregano, lemon juice, olive oil, red pepper flakes and the onion. Mix well and then add the steak. The longer the marinating time the better. I love to let it marinate all day. I make it before I go to work and then cook it when I get home. You need at least 3-4 hours to get a good flavor but all day gives it great flavor.
- Dressing -- Simply mix the mayonnaise, roasted red peppers and basil and set to the side in a small bowl and refrigerate. Make this ahead.
- Steak -- Now the steak is ready to grill, but remember -- room temperature Never grill cold meat. Set it on the counter to take the chill off as your prepare the tomato relish. This steak can be done on a outside grill which is ideal. Or you can use your inside grill pan which I use quite often. You can also use a cast iron or saute pan if you don't have the other options. I suppose a George Foreman type of grill would work too. So lightly oil your cooking utensil and heat to medium high.
- Relish -- As the steak is coming to room temp and the grill is heating up, chop up your vegetables (tomatoes, onions and artichokes) and add the pre chopped olives and mix them all together in a small bowl with the salt and pepper. NOTE: I only use 8 oz of the artichokes so I don't drain the whole can, only those which I am using. A little oil from the artichokes in the can is all it needs to flavor the relish. I just add 1/2 teaspoon or so which gives the relish a good flavor. And make sure to go easy on the salt as olives are quite salty.
- Grilling -- Just grill your steak on medium high heat. It should only take 4-5 minutes per side at the most. I like mine to medium rare, but you can cook it to whatever temperature you like. Medium rare -- remove and 125, cover and let set 4-5 minute as you prepare the flat breads. Now mine, since store bought, I just drizzle on some olive oil and a little oregano and brush on each side of the flatbread and grill on the same pan as my steaks for just a minute to warm up. If making your own, follow your recipe, again brushing with the olive oil and oregano as they grill.
- Finish -- Lay out the flat bread and spread with the roasted red pepper, basil and mayonnaise. Then top with slices of the skirt steak (remember to always slice against the grain for tender steak) on one side of the bread, then top with a few spoons of the tomato relish and some fresh spinach. Fold over and secure with a tooth pick. ENJOY!
- This is a hearty sandwich, so I try to stay away from serving it with fries or onions rings, although you could. But I would rather serve with some oven baked zucchini planks with a light dip, a fruit salad, or a bowl of soup to start. One of my favorites is a beer cheese soup or roasted cauliflower soup.
Nutrition Facts : Calories 457.6, Fat 29.9, SaturatedFat 6.7, Cholesterol 70.7, Sodium 522.5, Carbohydrate 15.1, Fiber 4.1, Sugar 3.4, Protein 33.2
MEDITERRANEAN CHICKEN SANDWICHES
I copied this delightful recipe when I was in Italy visiting my Aunt Elsa. The refreshing sandwich filling is nicely flavored with oregano and mint. I like it tucked into chewy pita bread. -Marcia Fuller, Sheridan, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly., In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently., Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.
Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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