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SuperQuick Hot Honey and Plant-Based Protein Shred Flatbreads
SuperQuick Hot Honey and Plant-Based Protein Shred Flatbreads

SuperQuick Hot Honey and Plant-Based Protein Shred Flatbreads

with Monterey Jack Cheese

If you are looking for a meal that is sweet, savoury and speedy, we've got you covered! These flatbreads are perfectly balanced — you'll love the how the fresh arugula and spinach pair with the salty plant-based protein shreds and spiced honey drizzle for an unforgettable dinner.

Ingredients: Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Sweet bell pepper • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Spinach • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Honey • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).

Tags:
SuperQuick
Veggie
Allergens:
Milk
Soy
Wheat
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking Time5 minutes
DifficultyEasy

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

2 unit(s)

Flatbread

1 unit(s)

Sweet Bell Pepper

56 g

Baby Spinach

28 g

Crispy Shallots

½ cup

Monterey Jack Cheese, shredded

1 unit(s)

Honey

1 tbsp

Chili-Garlic Sauce

6 g

Smoked Paprika-Garlic Blend

½ tbsp

White Wine Vinegar

Not included in your delivery

½ tsp

Sugar*

1.5 tbsp

Oil*

0.19 tsp

Salt*

0.19 tsp

Pepper*

Nutrition Values

Calories820 kcal
Fat47 g
Saturated Fat13 g
Carbohydrate75 g
Sugar13 g
Dietary Fiber6 g
Protein33 g
Cholesterol25 mg
Sodium1690 mg
Trans Fat0.4 g
Potassium500 mg
Calcium350 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Whisk
Small Bowl
Measuring Spoons
Baking Sheet
Aluminum Foil
Large Bowl

Cooking Steps

Cook plant-based protein shred mixture
1
  • Before starting, preheat the broiler to high.
  • Wash and dry all produce.
  • Heat a large non-stick pan over medium-high.
  • Meanwhile, core, then cut peppers into 1/2-inch pieces.
  • In a small bowl, whisk together chili-garlic sauce and honey. 
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and half the peppers. Cook for 6-8 min, tossing occasionally, until cooked through.** 
  • Add 2 tbsp (4 tbsp) water, then season with salt, pepper and Smoked Paprika-Garlic Blend. Cook for 1 min, until water evaporates. 
  • Remove from heat.
Broil flatbreads
2
  • On a foil-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 foil-lined baking sheets.)
  • Toast flatbreads in the middle of the oven for 2 min, until beginning to brown.
Assemble flatbreads
3
  • Remove flatbreads from oven, then flip and top with protein shred mixture and cheese.
  • Broil flatbreads for 3-5 min in the middle of the oven, until golden and cheese is melted. (NOTE: For 4 servings, broil flatbreads in the middle of the oven, one baking sheet at a time.) (TIP: Keep an eye on them so they don't burn!)
Finish and serve
4
  • In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Add spinach and remaining peppers, then toss to coat with dressing.
  • Cut flatbreads into quarters, then divide flatbread and salad between plates. (TIP: Top flatbreads with some salad, if desired.)
  • Drizzle hot honey (from step 1) over flatbreads, then sprinkle with half the crispy shallots.
  • Sprinkle remaining crispy shallots over top of salad.
Modularity step (under step 1)
5

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.**