Cali'FLATBREAD Chicken Fajitas

[2 servings: 1 Lean, 3 Green, 2-3 Condiment, 1 Fat]

4 Cali-Flatbread (2/3 Lean, 4 Green) use my link: https://glnk.io/9pw/dragonfliesluv

~Bake at 400 for 10 minutes on a parchment paper lined baking stone or vented pan.
~Drape each flatbread over the edge of a loaf pan [FOR Crisper shell, set draped shells in oven bake 5-8 minutes more until crispness desired.]

~Set aside

Chicken Salsa Fajita
[6 Servings: Each 2/3 Lean, 1 Green, 1 Condiment]
Ingredients:
32 ounces of chicken (4 Lean)
3/4 cup red bell pepper (1 Green)
3/4 cup green bell pepper (1 Green)
1/2 cup chopped green onions (2 Condiment)
1-1/2 cups Rotel Diced tomatoes (3 Green)
2 teaspoon low sodium taco seasoning (4 Condiment)

~Turn on your Pampered Chef Quick Cooker (an Insta-Pot would work also)
~Place chicken into the bottom of the inner pot. Cover with the remaining ingredients then secure and lock the lid aligning the steam icons per manufacture instructions. 
~Choose the Chicken/Poultry setting and press start. (15 minute timer will begin)
~When the timer goes off, hit cancel then manually release the pressure, making sure you are away from the back of the quick cooker when you release steam. (The Pampered Chef Quick cooker is designed to release steam towards the back of the cooker as long as you aligned the steam icons to begin. I love that safety feature.)

TO SERVE: Shred chicken and divide mixture into 6 equal portions. Serve 2 portions with 2 Cali'flour FLATBREADS each and store the remaining 4 servings in Ziploc Freezer for a different meal. Remember to label the bags.

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(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)