Ingredients:

Chicken salad – pre-made from your grocery deli or you can make your own. 

1 cup each of sunflower and sesame seeds

A little bit of water – about 1/4 cup

Instructions:

1. In a food processor (or by hand if you’re game), create a sort of flour from the sunflower seeds. It will take about 2-3 minutes for the seeds to break down and turn into a more flour like consistency, although it will be thicker and heavier than regular flour.
2. Add the sesame seeds and pulse a few times (or mix in by hand) and then slowly add water, stirring or pulsing until a thick paste forms that can be rolled out.
3. Between two greased pieces of baking (parchment) paper, roll out the paste as thinly as you can. Remove the upper piece of parchment.
4. Lightly score the batter into squares with a sharp knife, and sprinkle with salt and pepper/herbs if you’d like.
5. Bake at 350 degrees until golden and crisp, about 20 minutes, Allow to cool thoroughly before gently breaking into squares as scored.
6. Top with chicken salad and enjoy!