4 Serves
68 Mins
Finely dice the onions using a chef's knife and cutting board.
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Vitamin E
5 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
157 µg / 400 µgCalcium
164 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
170 mg / 1,250 mgPotassium
243 mg / 4,700 mgSodium
892 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
11 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Heat olive oil in a large skillet over medium heat and sauté the onions until they are soft and deeply caramelized.
Stir in the shredded chicken, salt, and pepper, cooking until the mixture is well-combined and heated through.
Spoon the chicken mixture onto flatbreads, roll them tightly, and place them on a baking sheet.
Brush the rolls with a little extra olive oil and bake in the oven until the exterior is crispy and golden brown.
13
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g35
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