- 1 packet of Advanced Cream of Chicken Soup
- 1 packet of Splenda
- 1/8 tsp baking powder
- Enough water to keep at a batter consistency (similar to pancake batter)
- Make flatbread on a griddle or pour onto a baking stone and bake at 350 until lightly browned on top.
- Mix chili according to package. Use as topping on flatbread.
- Top with shredded lettuce (add a dash or two of carb-free hot sauce if you like a kick!).
*Serves as a meal replacement and a snack for the day