Pressure cook the chicken, broth and taco seasoning for 12 minutes on high.
Do a quick release and then transfer the chicken to a mixer and shred it.
Add in the cream cheese, green chiles and salsa and mix until combined.
Working with just one flatbread at a time, lay it horizontally on a cutting board.
Place ¼ of the chicken mixture all along the edge closest to you.
Roll it up tightly and then cut into 7 equal pieces. *If you place the rolls wrapped in Saran Wrap in the fridge for 20-30 min, they will cut easier.
Repeat with the remaining flatbreads and chicken mixture.
Grease a springform or pie pan and then place the pieces upright in the pan.
Top with the shredded cheeses and bake for 20 minutes.
Remove the outer layer of the springform pan and enjoy!
NUTRITION: 1 piece | 1.6g net carbs | 2.4g total carbs | 0.8g fiber | 36 calories | 5g protein | 1g fat | 0.2g sugar