Grilled Chicken Salad Flatbread Sandwiches
1 (9-oz) package fully cooked grilled chicken, diced
¼ cup red pepper, finely diced
¼ cup red onion, finely diced
1 (2.25-oz) can sliced black olives, drained
¼ cup feta cheese, crumbled
¼ cup Cesar dressing
4 oz prepared hummus
8 leaves romaine lettuce, shredded
4 (4-oz) flatbreads
Preheat a barbecue or indoor grill to medium high.
To prepare the chicken salad, combine the chicken, peppers, onion, olives, feta, and dressing in a medium-size bowl. Fold together until the ingredients are coated with dressing. Set aside.
To grill the flatbread, lightly brush one side of each flatbread with olive oil and place the rounds (oil-side down) on the hot grill. Grill the flatbread for 2 minutes, then brush the side that’s facing up with olive oil and flip. Grill for 2 more minutes, then remove.
Lay four of the flatbreads out on a work surface. Spread 2 Tbsp of the hummus on each of the flatbreads. Distribute the romaine over the hummus, then do the same with the chicken salad. Fold in half and serve.