Greek Chicken Flatbread with Fresh Yogurt Sauce

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 6 servings


  • 1 lb. boneless chicken breast, cut into 1/2-inch cubes
  • 1/2 c. sweet onions, minced
  • 2 teaspoons ground cumin
  • 1 tsp. cinnamon
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 2 tablespoons olive oil
  • 6 flat breads (6-7&quot; pita, naan or tortillas)
  • 1 c. Pepato cheese or Asiago cheese, grated
  • 1/2 c. diced black olives
  • 1/2 c. diced tomatoes
  • 1 c. crumbled feta cheese
  • Yogurt Sauce:

  • 1 c. &nbsp;plain yogurt
  • 1 tbsp. minced mint
  • 1/2 c. &nbsp;diced cucumber


  • Preheat the oven to 400&deg; F.
  • In a large bowl, combine the chicken, onion, spices, and salt. Heat the oil in a large skillet; add the chicken mixture and cook over medium-high heat until fully cooked, about 5 to 8 minutes.
  • To assemble, sprinkle the tops of the flat bread rounds with the Pepato cheese or Asiago cheese; bake until the cheese is melted, about 5 minutes. Top with the chicken, olives and tomatoes. Sprinkle with the feta cheese and return to the oven for 5 minutes, or until toasted.
  • For the yogurt sauce, combine the yogurt, mint, and cucumbers; mix well. Serve with the toasted bread.