What's encasing these roll-ups is a certain ingredient we have been seeing a lot lately, but have never used - it is a flatbread called Flatout. We found it in most of our local markets and it was always in the deli section, rather than the bread aisle. It has an oblong shape, rather than round like a tortilla, and is quite soft and pliable - they didn't need to be warmed up at all and rolled easily without any cracking. I was happy to come across a recipe calling for it as we kept saying we should buy it once to see if it would be something we would like or not - the flatbread also packs quite a bonus with 8 grams of fiber (this isn't an advertisement or anything, we were just surprised how much we liked it!).
The glue to help hold the flatbread together is a lemony mayonnaise mixed with a touch of fresh tarragon for a slight anise flavor - a little goes a long way here, so I would be fairly careful when measuring this herb out. Crisp romaine lettuce and juicy sweet chopped tomatoes are scattered on top for the next layers. For a salty and smoky bite, we cooked a few slices of applewood smoked bacon until it was crisp so we could easily crumble them over the veggies. To complete the dish, a generous handful of tender shredded chicken is placed on top - the flatbread is then rolled up and sliced in half to serve. Since I made the entire recipe and it makes enough for four servings, I wrapped the other portion's ingredients individually in saran wrap to keep them separate. This way, I'll have a quick and delicious lunch all ready to go tomorrow - all we will have to do is assemble and dig in!
We will also be left with 2 of the flatbreads since the bag has 6 in it - I'm thinkin' we will have to use up the last two pieces with something sweet - peanut butter, bananas and honey sound like a good start to us (who knows... maybe some of that bacon will somehow sneak its way in?!).
Chicken and Bacon Roll-Ups