3 ways to love low-carb flatbread

Like everyone else, I’ve been whole-heartedly cooking my way through Corona.

At first we were all baking bread and casseroles—something that would consume time and leave us with leftovers.

Then those sneaky pounds started to appear…

Looking for ideas all over the internet to feed my family with lighter dishes, I discovered the best local low-carb flatbread—and I am addicted! I found Cut Da Carb on instagram and purchased through their web site. They are so versatile and the best news is they have only 9 grams net carbs for a full sheet. It’s not gluten free but real bread that’s paper thin!

Cauliflower crust has never suited me, so I first started playing with ways to make flatbread pizza, but without the guilt. I made four different versions in 10 days!

Then I started incorporating low-carb flatbread into other dishes such as enchiladas (namely for the Milk Punch Tequila Tuesday Virtual Cocktail Class night!) and playing with the possibilities, which seem endless.

The main thing is to keep them sealed and in the fridge so they don’t dry out.

3 ways to love low-carb flatbread:

Fabulous Flatbread Pizza: While using end of summer tomatoes and basil as toppings, this Chicken Margherita Pizza became my favorite. You could also use pesto with chicken or pesto and grilled shrimp.
Air "fried" chips: This heathier hack will amaze your guests! Cut flatbread sheets lengthwise and then each strip into triangles. Drop in air fryer at 375 degrees for 3 minutes. No oil whatsoever! Season with a little salt. So good.
Quick Breakfast Wraps: With a backyard chicken coop, we cook lots of eggs! This filling, low-carb breakfast wrap (or make it a burrito) comes together fast. Make it your way with added good fats such as avocado and veggies of choice.

Chicken Margherita Pizza

Pizza without all the guilt! Substitute rotisserie chicken from the deli for a time saver.

Ingredients

1 large low-carb flatbread, such as Cut Da Carb
2 chicken breasts
1 Roma tomato, cored and seeded
1 ball mozzarella cheese
Fresh basil leaves, washed and patted dry
Extra-virgin olive oil
Salt and pepper for seasoning

Instructions

Preheat oven to 375 degrees.

Season chicken breasts with salt and pepper and Italian seasoning, if desired. Cook until done. When cool, shred or slice and set aside.

Slice tomato and mozzarella thin. Chop basil.

Brush flatbread lightly with olive oil. Assemble toppings with shredded chicken, tomatoes, mozzarella and basil leaves. Season with salt and pepper.

Bake at 375 degree for 10 to 15 minutes, watching for cheese to melt.

Slice and serve warm.

Breakfast Wraps

Quick and low carb, these wraps send you on your way!

Ingredients

1/2 low-carb flatbread, such as Cut da Carb
2 egg whites
1/2 cup veggies (mushrooms, spinach, peppers, onions)
1 tablespoon fat-free cheese cream, Parmesan or cheese of choice
1 piece nitrate-free turkey bacon or sausage
Salt and pepper to taste

Instructions

Spray a skillet with nonstick cooking spray or add olive oil.

Over medium heat, saute veggies until soft. Stir in egg whites and cook to a soft scramble. Season with salt and pepper. Add turkey bacon or sausage, stirring to cook and add cheese. Stir until cheese has melted and well combined.

Transfer to flatbread. Wrap, slice and serve warm.

For a breakfast burrito and more crunch, wrap and tuck ends and return to skillet to toast.

Chicken Enchiladas

Dinner idea if you need to feed the family after Mama has her tequila.

Ingredients

FOR THE SAUCE:
2 cloves garlic, minced
1 to 2 tablespoons chipotle chilis in adobo sauce
1 1/2 cups tomato sauce
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
3/4 cup reduced sodium chicken broth
Kosher salt and fresh cracked pepper to taste
FOR THE CHICKEN:
1 teaspoon extra-virgin olive oil
1 cup cooked, shredded chicken breasts (2 small breasts)
1 cup diced onion
2 large garlic cloves, minced
1/4 cup cilantro, chopped
Kosher salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon chipotle chili powder
1/3 cup low sodium chicken broth
1/2 cup tomato sauce
FOR THE ENCHILADAS:
8 (7-inch) low-carb tortillas
1 cup shredded low fat Mexican cheese
Non-stick cooking spray
2 tablespoons chopped cilantro or scallions for topping
Low-fat sour cream to top, optional

Instructions

In a medium saucepan, sauté garlic in olive oil. Add chipotle chiles, tomato sauce, chili powder, cumin, chicken broth, salt and pepper. Bring to a boil. Reduce heat to low and simmer for 5 to 10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9 by 2-inch glass baking dish with non-stick spray. Put about 1/3 cup chicken mixture into each tortilla and roll.

Place on baking dish seam side down. Top with sauce, then top with cheese.

Cover with aluminum foil and bake on middle rack in oven for 20 to 25 minutes.

To serve, top with low-fat sour cream and cilantro or scallions.

Makes 8 enchiladas.

Cutting carbs?

Curtail cravings with this fabulous flatbread

Like everyone else, I’ve been whole-heartedly cooking my way through Corona.

3 ways to love low-carb flatbread: