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This recipe starts with cauliflower flatbread as a wrappers . Then, they are filled with spicy chicken, which you can make at home, veggies, and with taco
seasoning. Then, after being cooked nice and crispy in an air fryer, there is a
creamy seasoned homemade sauce for dipping.

FOR FILLING 
1 cup cooked chicken, shredded
4 ounces cream cheese, softened
1 cup sharp cheddar cheese, shredded
1/4 cup diced tomatoes
1 tablespoons taco seasoning
1 medium jalapeno, diced
1/4 cup red onion, diced
2 tablespoon fresh cilantro, minced
6 cali’flour foods flatbread crust ( Italian flavors )
For breading:
2 large eggs, beaten
½ cup Parmesan cheese , grated
1 tsp taco seasoning
2 tbsp coconut flour or Protein powder
1 Tbsp sesame seeds
Dipping sauce:
2 ounces cream cheese, room temperature
½ cup sour cream
1 tablespoons dry ranch seasoning mix
1 teaspoon ground chipotle pepper (optional)
1 teaspoon lime juice

INSTRUCTIONS
First let the frozen cali flour flatbreads thaw for half an hour.

Preheat an air fryer to 400°F and spray the basket with nonstick cooking spray.

Beat the eggs inside a bowl and set aside. In one plate mix Parmesan cheese, taco seasoning ,sesame seeds and coconut flour and set aside. In a large bowl, combine the chicken, cream cheese, cheddar cheese, tomatoes, taco
seasoning, jalapeño, onion, and cilantro and mix until combined. Add 3 tablespoons of the chicken mixture to the center of an Cali flour food flatbread .
Wet the outside edges of the wrapper with egg. To seal, fold the bottom corner up to the center of the roll. Next, fold the two corners to the left and right into the center. Finally, tightly roll the bottom towards the top and fold the top corner down, sealing all of the ingredients inside. Lightly press with your finger to seal. (use toothpick to seal.) Dip the roll first into the egg beaten then coat into the plate with Parmesan mixture. Place the egg rolls in the basket of the air fryer and spray the tops with cooking spray. Air fry for 15 minutes.

DIPPING SAUCE 
In a medium bowl mix together cream cheese, sour cream, ranch seasoning, chipotle powder, and lime juice. Serve with warm crispy rolls.

Credit: @leili_keto

INGREDIENTS: 

• 2 Cali’flour Foods Flatbreads
• ⅔ cup ricotta (enough to generously cover the top of each flatbread, this amount is dependent on the size of your flatbreads)
• 1 to 2 ripe yellow peaches, peeled and sliced (I only needed one)
• 2 teaspoons fresh basil, chopped (a few big basil leaves’ worth)
• Sea salt and black pepper
• Balsamic vinegar reduction, for drizzling

FOR FLATBREADS:
Preheat the oven to 400 degrees with the vented pan inside. Once heated, take the vented pan out and spray with nonstick cooking spray. Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes before topping.

FOR TOPPINGS:
Preheat the oven to 425 degrees F. Place the cooked flatbread in a cast iron pan or baking sheet. Spread ricotta evenly across the flatbread, leaving ½ inch around the edges. Place slices of peach on the ricotta. Bake for 10 to 12 minutes. Sprinkle with chopped basil, sea salt and freshly ground black pepper. Slice, then drizzle with balsamic reduction before serving.

Credit: https://cookieandkate.com/simple-peach-basil-and-ricotta-flatbread/

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