P28 Tortilla Chips & Dip

Nutritional Facts:

  • Calories: 487
  • Fat:  22g
  • Carbs: 30g
  • Protein: 48g 


  • (1) P28 Flat Bread
  • 4oz. Chicken
  • Pam non-stick cooking spray
  • 2 tbspn. Guacamole 
  • Pepper – season as needed
  • Hot Chili Pepper Flakes – season as needed  


  • Pre-heat oven to 400 degrees F

Make the chicken:

  • Spray a skillet with PAM non-stick cooking spray
  • Cook extra lean ground chicken over medium heat
  • Once cooked, measure 4 oz of chicken into a bowl. Place the rest in the fridge.
  • Add 2 TBSP of guacamole (I buy mine pre-made, such as Garden Fresh Gourmet Mild Guacamole)
  • Season with pepper, hot chili pepper flakes, etc.

Make the tortillas:

  • Spray a cookie sheet with PAM non-stick cooking spray
  • Get scissors and cut one P28 Flat Bread into zillions of little triangles (see photo)
  • Lay them flat on the cookie sheet… spray the top sides of them with another dose of PAM
  • Place in the oven for 4 minutes and then turn the oven off… just leave them in the oven for another 3-4 supervised minutes until they are crispy (don’t burn them!)

Note: you can use many options for your dip, such as salsa, guacamole or hummus. I was merely trying to meet my protein macro needs, so I added the chicken!



Recipe Courtsey of:  Dr. Sara Solomon – http://www.drsarasolomon.com/tortilla-chips-dip/