Walnut & Mushroom Flatbreads with Apricots and Lemon Tahini

INGREDIENTS

• 2 Atoria's Family Bakery Whole Grain & Flax Lavash Wraps
• 1 cup mushrooms, finely chopped
• ¼ cup walnuts, chopped
• ¼ cup onion, chopped
• ¼ cup dried apricots, chopped
• 1 cup arugula
• 2 tbsp tomato sauce
• 3 tbsp lemon tahini sauce
• 2 tbsp olive oil
• Salt and pepper

INSTRUCTIONS

1. Heat 1 tablespoon olive oil in a pan over medium heat. Add the onion and cook until softened, about 2–3 minutes.
2. Stir in the mushrooms and walnuts, season with salt and pepper, and cook until the mushrooms are tender. Add the tomato sauce and cook for 1 minute more.
3. Toast the Lavash wraps in a 400°F oven for 3–5 minutes until lightly crisp.
4. Top the flatbreads with the mushroom mixture, arugula, sliced apricots, and a drizzle of lemon tahini. Slice and serve.

NUTRITION

Serving Size: 2 Servings

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