Recipe Image

Chorizo and Kale Flatbread Wedges

  • 20 m
  • 35 m
Diabetic Living Magazine
“You can feel good about eating pizza when you enjoy these satisfying sausage and Manchego cheese flatbread wedges.”


    • 4 ounces lean ground pork (see Tip)
    • 1 ounce uncooked chorizo sausage or lean ground turkey sausage
    • 1 medium onion, halved and thinly sliced
    • 2 cloves garlic, thinly sliced
    • 6 ounces fresh kale, trimmed and coarsely chopped (about 4 cups)
    • 2 (10 inch) whole-wheat low-carb flour tortillas
    • Nonstick cooking spray
    • 2 ounces Manchego cheese or Parmesan cheese, shredded ( ½ cup)


  • 1 Preheat broiler. In a large skillet, cook pork, chorizo (or turkey sausage) and onion over medium heat until onion is very tender and lightly browned, stirring to break up meat as it cooks. Add garlic and cook for 30 seconds. Add kale. Cook for 3 to 5 minutes or until kale is just tender, tossing with tongs so kale cooks evenly.
  • 2 Lightly coat both sides of tortillas with cooking spray. Place tortillas on a large baking sheet. Broil 5 to 6 inches from the heat for 1 to 2 minutes or until lightly browned and beginning to crisp (watch carefully so that tortillas don't burn). Remove from broiler and turn tortillas over.
  • 3 Divide kale mixture evenly between the tortillas and spread mixture evenly to within one inch of the edge. Sprinkle evenly with cheese. Broil about 2 minutes more or until cheese is melted. To serve, cut each tortilla into eight wedges.
  • Tip: For really lean ground pork, have your butcher grind pork loin.
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