DIRECTIONS

For roasted grapes:  Heat oven to 425 F. In bowl, toss grapes with vinegar and oil. Place on baking tray and roast for 10-15 minutes. Set aside.

For spicy yogurt:  Mix yogurt and hot sauce together.

To serve:  Spread each flatbread with spicy yogurt and top with chicken, feta, lettuce, onions, and roasted grapes.

Ingredients

2 cups Grapes from California
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 cup nonfat Greek yogurt
¼ cup hot sauce
4 store-bought flatbreads (3 oz. each)
4 cooked chicken thighs, sliced
½ cup crumbled feta cheese
1 cup shredded romaine lettuce
¼ cup thinly sliced sweet onions

DIRECTIONS

For roasted grapes:  Heat oven to 425 F. In bowl, toss grapes with vinegar and oil. Place on baking tray and roast for 10-15 minutes. Set aside.

For spicy yogurt:  Mix yogurt and hot sauce together.

To serve:  Spread each flatbread with spicy yogurt and top with chicken, feta, lettuce, onions, and roasted grapes.

Notes

Recipe created by Chef Adam Moor for the California Table Grape Commission

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 740 Calories; Protein 47g; Carbohydrate 80g; Fat 26g (32% Calories from Fat); Saturated Fat 6g (5% Calories from Saturated Fat); Cholesterol 175mg; Sodium 1570mg; Fiber 3g.