Skip the sad sack lunch! It’s time to upgrade your midday meal. We teamed up with LAY’S® Wavy to rock your work week with two recipes inspired by their Roasted Garlic & Sea Salt Potato Chips and Hickory BBQ Potato Chips. Oh, AND you can whip ’em up in under 10 minutes. Read on for the deets!
Hummus Flatbread Pizza
– 1/2 cup LAY’S® Wavy Roasted 
– 2 pieces Naan bread
– 1 8-ounce container hummus
– 1/2 cup goat cheese, crumbled
– 2 tomatoes
– 1/2 cup arugula
Instructions:
1. Preheat oven to 350 degrees F. Start by slicing your tomatoes. Spread hummus on top of Naan bread. Sprinkle with crushed chips. Layer goat cheese and slices of tomato on top of chips.
2. Bake flatbread for 7-10 minutes, until cheese is melted. Remove from the oven and top with arugula. Slice and serve.
Preheat oven to 350 degrees F. Start by slicing your tomatoes.
Sprinkle with crushed chips. Layer goat cheese and slices of tomato on top of chips.
Bake flatbread for 7-10 minutes, until cheese is melted. Remove from the oven and top with arugula.
Drizzle some olive oil on top for a final finish.
Lunch is served! YUM.
BBQ Chicken Quesadillas
Ready for some cheesy goodness? You can whip up these quesadillas in no time at all!
Ingredients:
– 1 cup LAY’S® Wavy Hickory BBQ Potato Chips, crumbled
– 8 flour tortillas
– 1 1/2 cups cooked, shredded chicken
– 1/2 cup BBQ sauce
– 1 cup monterey jack cheese, shredded
– vegetable oil
– sour cream
Instructions:
1. In a large bowl, combine the shredded chicken, BBQ sauce and crumbled chips.
2. Heat one tablespoon of vegetable oil in a skillet over medium heat. Place one tortilla down. Put a few spoonfuls of the chicken mixture on one tortilla. Top with a handful of cheese. Top with another tortilla.
3. Cook quesadilla for a few minutes on each side, until the tortilla is golden and the cheese is melted. Cut into fourths. Serve with sour cream.
In a large bowl, combine the shredded chicken, BBQ sauce and crumbled chips.
Heat one tablespoon of vegetable oil in a skillet over medium heat. Place one tortilla down. Put a few spoonfuls of the chicken mixture on one tortilla. Top with a handful of cheese. Top with another tortilla.
Cook quesadilla for a few minutes on each side, until the tortilla is golden and the cheese is melted. Cut into fourths.
Serve with a dollop of sour cream.
We would literally eat this quesadilla at any hour of the day. SO GOOD.
What are your fave quick and healthy lunch recipes? Let us know in the comments below!
