Ingredients
4
oval whole wheat flatbread wraps (from 11.2-oz package)
2
tablespoons olive oil
1
bag (6 oz) fresh baby spinach leaves (about 3 1/2 cups)
1/2
teaspoon garlic-pepper blend
3
fully cooked chicken sausage links (3 oz each; from 12-oz package), thinly sliced
1/4
to 1/2 teaspoon crushed red pepper flakes
8
medium green onions, sliced (1/2 cup)
2
cups shredded Gruyère or Swiss cheese (8 oz)
Preparation
Heat oven to 400°F. Place flatbreads on 2 large ungreased cookie sheets. Brush with 1 tablespoon of the oil. Bake 5 minutes.
Meanwhile, in large bowl, toss spinach with remaining 1 tablespoon oil and the garlic-pepper blend.
Top each warm flatbread with spinach and sausage slices. Sprinkle each with pepper flakes, onions and cheese.
Bake 7 to 9 minutes or until cheese is melted.
