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Writer's pictureheidi moyer

Lemon Pepper Pesto Chicken Lavash

Easy + punched with flavor—this lavash is fantastic. Feel free to use any flatbread that you like, for simplicity, I used a whole wheat tortilla, but you can use thin pita or naan, if you prefer. Whether you whip this up for lunch, dinner, snack, or as an accompaniment to patio drinks, you are going to love it and crave it.



Lemon Pepper Pesto Chicken Lavash

Ingredients: (1) 10-inch tortilla or flatbread, olive oil spray, lemon pepper, 1/3 cup prepared pesto, 1 cup cooked, shredded chicken, 1/4 cup grated Parmesan, 1/3 cup chopped tomato, chili flakes (optional).


Makes 1


  1. Preheat/prep: Preheat oven to 375*. Line a baking sheet with parchment paper or foil. Spritz tortilla or flatbread all over with olive oil spray (or brush on regular olive oil) and sprinkle with lemon pepper to taste. Bake for 3 minutes.


2. Add toppings/2nd bake: Spread over the pesto, then add the chicken evenly to the surface. Add the Parmesan cheese and tomatoes. Bake for 5-6 minutes, or until the edges of the bread are golden and cheese

is melted. Remove and add more Parm and chili flakes if desired. Eat immediately.


#lemon pepper pesto chicken lavash  #Lemon Pepper Pesto Chicken Lavash by the KITCHETTE #The Kitchette’s Basil lemon pepper pesto chicken lavash recipe #recipe for pesto chicken lavash


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