- 1 c diced fresh pineapple
- ¼ c minced red onion
- ¼ c minced cilantro
- 1 lime juice and zest
- ½ t salt
- Mexican Crema or sour cream
- Sliced jalapeños
In a bowl, mix to combine: pineapple, onion, cilantro, lime zest and juice, and salt.
Pre-bake the Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
*For a formed “shell”-invert a muffin pan and bake flatbreads cradled between cups.
In prepared flatbread, add chicken and salsa. Garnish with crema/sour cream and jalapeño slices as desired. Serve and enjoy!