4 chicken breasts, marinated in your favorite dressing
1 rosemary flatbread, cut into sandwich size pieces
8 oz. pesto mayonnaise
1 tomato, sliced
1/4 head iceburg lettuce, chiffoned
Slice flatbread and place on grill until golden brown. Place chicken on grille until done. To assemble, place chicken on bottom piece of flatbread and top with tomato and lettuce. Spread pesto mayo on the inside of the top piece of flatbread and place the bread on the sandwich. Slice it if you wish and enjoy!