2 Tbsp olive oil
2 Tbsp white wine vinegar
1/4 tsp kosher salt
1/4 tsp black pepper
4 cups prechopped hearts of romaine lettuce
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
3/4 cup fresh mozzarella cheese, chopped
1/2 cup fresh bail leaves, torn
1 pint cherry tomatoes, quartered
4 multigrain flatbreads
1 large garlic clove, halved
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add lettuce and next 4 ingredients (through tomatoes), tossing to coat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spary. Workign with 1 flatbread at a time, cook bread 1 minute on each side or until toasted. Rub 1 side of each flatbread with cut sides of garlic. Arrange 1 1/2 cups chicken mixture in the center of each flatbread; roll up.
Yield: 4 servings
Nutrition information per serving: 328 calories, 16 g fat, 5 g saturated fat, 30 g protein, 22 g carbohydrate, 10 g fiber, 573 mg sodium