Published: Jul 27, 2011 2:47 PM EDT
Updated: Jul 27, 2011 12:10 PM EDT

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

Chipotle Dressing

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.