A weeknight supper that turns one Hormel flatbread into two suppers by toasting it crisp and building quickly on top. The wraps hold their structure and char nicely in a hot pan, making a sturdy platform for soft greens and the bacon already wrapped in.

Serves 2. 15 minutes, 12 at the stove.

About 270 calories a serving, 10 g protein, 3 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. While it heats, remove the flatbread from the package and separate the two wraps gently; mince 2 garlic cloves.
2. Place one wrap in the hot oil and toast until golden and crisp at the edges, about two minutes per side, then move to a plate; repeat with the second wrap. While they toast, have the greens and 2 ounces shredded cheese ready.4 min
3. Return the skillet to medium heat and add 1 tablespoon butter and the minced garlic; cook until the garlic is fragrant, about thirty seconds. Add the greens with a pinch of salt and pepper and toss until wilted, one to two minutes.2 min
4. Divide the wilted greens between the two toasted wraps, top each with half the cheese, and return the skillet to medium heat. Place both wraps in the pan and cover loosely with foil; cook until the cheese melts and the bottom is warm, about one to two minutes.

Note Swap the greens for thinly sliced tomato, cucumber, or roasted red pepper, or build a warm version with cooked eggs or leftover chicken. Eat within the hour once assembled, or toast the wraps ahead and hold at room temperature to finish just before serving. Serve with a side salad or hot sauce on the side.