Who needs something new, quick, and easy for supper?
This recipe was created based on what I had in my garden, cupboard, and fridge and turned into an easy, go-to recipe that I wanted to share with you all.
It’s a little different and I think you’re really going to like it!
Ingredients:
4 Flatout Light Original flatbreads (could likely substitute whole wheat tortillas as well, but I have not tried that substitution)
1 Tbsp. olive oil
1 large yellow onion, sliced thin
6 C. fresh spinach, chopped (measured after it’s chopped)
1 8oz. package imitation crab meat, chopped into small chunks
1 C. shaved parmesan cheese
Sauce:
3/4 C. nonfat, plain greek yogurt
1/4 C. prepared pesto
Directions:
Preheat oven to 350 degrees F. Spray two cookie sheet pans with cooking spray.
Lay two flatbreads on each pan. Once the oven has preheated, place the flatbreads in the oven for 7 minutes to slightly crisp them.
While the oven is preheating and flatbreads pre-baking, add olive oil to a high sided skillet and turn to medium high heat.
Add the thinly sliced onion to the skillet.
Sauté the onion in the olive oil, stirring often, until the onions are a golden brown color. Add the chopped spinach to the pan and sauté until wilted, about a minute or two.
While sautéing the onions and spinach, mix up the sauce ingredients, the greek yogurt and pesto, in a small bowl.
Once the flatbreads come out of the oven after pre-baking, evenly spread the sauce over the flatbreads. Then, evenly distribute the sautéed onions and spinach over the sauce on each flatbread. Next, sprinkle the chopped imitation crab over the top. Finally, sprinkle the parmesan cheese over the top of the crab.
Place the pans in the oven and bake the flatbreads for 7-10 minutes until cheese is melted and flatbreads are warmed through and crust is crisp.
Cut each flatbread into four pieces and serve warm!
I hope you enjoy this & if you make it, be sure to share a picture to your story on Instagram and tag me! @nefarmgirlnextdoor