Greg Stamper with Lee Roy Selmon's stopped by Wednesday to make Smoked Chicken Flatbread in the WINK Kitchen.
Flatbread- 1 each
KC BBQ Sauce- 1 oz.
Smoked Gouda- 1.5 oz.
Smoked Chicken- 2 oz.
Red Onion Wedges- .5 oz.
Chopped Cilantro- 1 TBLS
1- Cut flatbread to desired size, baste with bbq and place in oven at 400 degrees for 3 min
2- Add smoked gouda , then spread out the chicken tossed in bbq, add onions place back in oven for 3 – 5 min depending on desired crispness.
3- Cut to order sizes and sprinkle with cilantro, at this time a drizzle of you favorite salad dressing is nice.