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Score Big With These Quick And Easy Game Day Appetizers



1 package Krusteaz Whole Wheat Flatbread Mix

1 large grilled chicken breast, chopped

3 cups shredded mozzarella

1 cup white bean sprouts

1/2 cup shredded carrots

4 scallions, chopped

2 tablespoons peanuts, chopped

2 tablespoons cilantro, chopped

Peanut Sauce

12 oz fat free chicken broth

1/2 cup reduced fat peanut butter

1-1/2 tablespoons freshly grated ginger

3 cloves garlic, minced

1-1/2 tablespoons Sriracha chili sauce

3 tablespoons honey

3 tablespoons soy sauce


  • Preheat oven to 475°F.
  • Prepare Krusteaz Whole Wheat Flatbread Mix according to package directions, and pat dough into two rectangular sheets on prepared baking pans.
  • Combine all peanut sauce ingredients in a small saucepan over medium heat, stirring occasionally until well blended and smooth (about 5-7 minutes). Remove from heat.
  • Toss chopped chicken breast with approximately 2 tablespoons peanut sauce and stir until lightly coated. Set aside.
  • Brush each flatbread sheet with approximately 1/3 of the peanut sauce. Save the remaining peanut sauce for drizzling.
  • Top each flatbread dough with 1 cup mozzarella, half of the chicken breast, ½ cup white bean sprouts, ¼ cup shredded carrots, and half of the chopped scallions. Add another ½ cup of mozzarella, then sprinkle with 1 tablespoon chopped peanuts and drizzle with extra peanut sauce.
  • Bake 10-12 minutes, or until edges are golden brown.
  • Remove from oven and sprinkle with fresh cilantro before serving.

About The Author

Ru Porter

Foodie. Music Nerd. Sneakerhead.

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