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BBQ Corn Flatbreads with Arugula & Crispy Onions
2 or 4 Serving Dinner

BBQ Corn Flatbreads

with Arugula & Crispy Onions

Tags: Less Prep <600 Calories Nut-Free Chef's Choice Bone Health
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
470
FAT
11g
CARBOHYDRATES
78g
PROTEIN
16g


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INGREDIENTS

  1. 2 flatbreads
  2. 2 oz Bali BBQ sauce
  3. 1 ear of corn, husked and kernels cut from the cob
  4. 2 scallions, thinly sliced
  5. 2 oz baby arugula
  6. 2 tbsp rice vinegar
  7. 2 tbsp crispy onions
  8. 1 tsp vegetable oil*
  9. 1 tbsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: soy, wheat. *May contain sesame
Tools: Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
470
FAT
11g
CARBOHYDRATES
78g
PROTEIN
16g


Get Recipes Delivered

INSTRUCTIONS

1
Toast the flatbread

Preheat oven to 450°F. Add flatbreads to a baking sheet and toast until lightly crisped, 5 to 8 minutes.

2
Top and bake the flatbread

Flip the flatbreads over, brush each with ½ tsp vegetable oil, and spread evenly with BBQ sauce. Top with corn, scallion, and a pinch of salt and pepper. Return to the oven and bake until crust is toasted, 9 to 12 minutes.

3
Serve

Add arugula, rice vinegar, 1 tbsp olive oil, and a pinch of salt and pepper to a medium bowl and toss. Cut the flatbreads into quarters and top with arugula salad and crispy onions. Enjoy!

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