Ingredients
Rotisserie Chicken Flatbread Wraps:
- Cauliflower - 1 , chopped
- Romaine hearts - 1 head , chopped
- Cherry tomatoes - 1/2 pt , halved
- Cucumbers - 1/2 lb , chopped
- Red peppers - 2
- Paprika - 1/4 tsp
- Oregano - 1/4 tsp
- Dijon mustard - 2 tsp
- Red wine vinegar - 2 Tbsp
- Olive oil - 1/4 cup
- Pita / flatbread / lavash - 4 to 8
- Olives - 2 oz , sliced
- Store-bought hummus - 8 oz
Prep
- Cauliflower - Chop, place into a microwave safe-container, cover with a wet paper towel, and microwave for 3 minutes.
- Romaine / Tomatoes / Cucumbers - Prep as directed.
- Red peppers - Core out the stem and brush with some oil. This video walks you through the whole roasting red peppers process.
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Make
- Turn on your oven's broiler and set the top rack so it's about 6 to 8 inches (15 cm to 20 cm) away from the heat source.
- Whisk together paprika, oregano, Dijon, red wine vinegar, and olive oil. Season to taste with salt and pepper.
- Toss half of dressing with cauliflower and then broil on a sheet pan for 12 minutes. Red peppers can also be placed on the same sheet pan. Toss cauliflower and flip red peppers once midway through.
- After red peppers come out of oven, place them into a bowl and cover it with a plate for ~5 minutes. This will steam off the charred skin. When cool enough to handle, scrape of the skin with a knife or a the back of a spoon. Slice into strips.
- Heat up flatbreads in the oven during the last two minutes of cauliflower cooking (I just place them directly on bottom oven rack in a stack).
- Toss romaine, tomatoes, and cucumber with remainder of dressing.
- Make a mediterranean plate by spreading out olives, hummus, flat bread, roasted red pepper, cauliflower, and salad. Have everyone enjoy as a family style meal!
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