Recipe: Spinach Artichoke Chicken Flatbread


This is potentially the classiest, most delicious thing I have ever made that is also healthy. These flavors together are just magical. I made these on a weeknight before my fiance got home, and he tried one and begged me to make them the next day for lunch. You heard it here first! Man approved! Your waistline will approve too!

Spinach Artichoke Chicken Flatbread


  • 4 Carb Balance Flour Tortillas
  • 1 Can Chopped Spinach, Drained
  • 1 Can Artichoke Hearts, chopped
  • 1 Large Chicken Breast
  • 1 Cup Organic Low Sodium Chicken Broth
  • ¼ cup Extra Virgin Olive Oil
  • Italian Seasoning Blend
  • ¼ cup Feta Cheese, finely crushed
  • ½ Cup Shaved Parmesan Cheese
  • 1 clove Garlic
  • Salt to taste


Bake the chicken breast in a 350 degree oven with the drained juice from artichoke hearts, chicken broth, Italian Seasoning, garlic, and salt for approximately 45 minutes, or until completely cooked.

Brush two cookie sheets with olive oil. Place tortillas flat on the baking sheets so they do not touch. Brush remaining olive oil on top of tortillas. Divide spinach, artichoke, and feta over the four tortillas.

When chicken is fully cooked, cube or shred into small pieces and add to top of tortillas. Add shaved parmesan to the top of each tortilla. Bake at 350 approximately 8 additional minutes.

 Nutrition info

This recipe makes 4 servings.  Nutrition data is presented per-serving.

  • Calories Per Serving: 435
  • Total Fat: 17.8 g
  • Carbs: 29.8 g
  • Fiber 15 g
  • Protein 17 g


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Anne Kinkaid (2 years ago)

I made these for my book club last Tuesday. They were a hit! Thanks!

    Ashley (2 years ago)

    Excellent! Thanks for commenting!

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