Grilled Chicken Flatbread with Avocado Yogurt and Chopped Salad

Grilled Chicken Flatbread with Avocado Yogurt and Chopped Salad
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Grilled Chicken Flatbread with Avocado Yogurt and Chopped Salad

A great way to re-purpose leftover chicken breasts, this sandwich makes for easy dinner or packed lunch that is bursting with flavor.  

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Grilled Chicken Flatbread with Avocado Yogurt and Chopped Salad

CaloriesCalories

249 Per Serving

ProteinProtein

26g Per Serving

FiberFiber

9g Per Serving
×
Calories 249
Total Fat 11.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 6.0 g
Cholesterol 38 mg
Sodium 449 mg
Total Carbohydrate 44 g
Dietary Fiber 9 g
Sugars 3 g
Protein 26 g

Ingredients

Servings  4   Serving Size   1 stacked pita or flatbread

  • 1 ripe, fresh avocado (halved, seeded, peeled, cubed)
  • 1 1/2 cups peeled, seeded, diced cucumber
  • 1/4 cup diced sweet onion
  • 1/4 teaspoon salt
  • 2 Tbsp. plain 2% Greek yogurt
  • 1 tablespoon fresh lemon juice (divided)
  • 1/4 teaspoon black pepper
  • 1 cup grape tomatoes (halved)
  • 2 tablespoons chopped, fresh dill
  • 2 grilled chicken cutlets, sliced (about 2 oz. each)
  • 4 whole wheat pitas or flatbreads

Directions

Tip: Click on step to mark as complete.

  1. In a medium bowl combine cucumber, onion and salt. Let stand 20 minutes.
  2. In a blender, combine half of the avocado, yogurt, 2 tablespoons of water, half of the lemon juice, pepper; puree until smooth.
  3. Drain cucumber mixture; add tomatoes, dill, remaining lemon juice and remaining cubed avocado; stir to combine.
  4. Spread pitas with avocado puree. Top with chicken and cucumber mixture.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

A great way to re-purpose leftover chicken breasts, this sandwich makes for easy dinner or packed lunch that is bursting with flavor.  

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Grilled Chicken Flatbread with Avocado Yogurt and Chopped Salad

CaloriesCalories

249 Per Serving

ProteinProtein

26g Per Serving

FiberFiber

9g Per Serving
×
Calories 249
Total Fat 11.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 6.0 g
Cholesterol 38 mg
Sodium 449 mg
Total Carbohydrate 44 g
Dietary Fiber 9 g
Sugars 3 g
Protein 26 g

Ingredients

Servings  4   Serving Size   1 stacked pita or flatbread

  • 1 ripe, fresh avocado (halved, seeded, peeled, cubed)
  • 1 1/2 cups peeled, seeded, diced cucumber
  • 1/4 cup diced sweet onion
  • 1/4 teaspoon salt
  • 2 Tbsp. plain 2% Greek yogurt
  • 1 tablespoon fresh lemon juice (divided)
  • 1/4 teaspoon black pepper
  • 1 cup grape tomatoes (halved)
  • 2 tablespoons chopped, fresh dill
  • 2 grilled chicken cutlets, sliced (about 2 oz. each)
  • 4 whole wheat pitas or flatbreads

Directions

Tip: Click on step to mark as complete.

  1. In a medium bowl combine cucumber, onion and salt. Let stand 20 minutes.
  2. In a blender, combine half of the avocado, yogurt, 2 tablespoons of water, half of the lemon juice, pepper; puree until smooth.
  3. Drain cucumber mixture; add tomatoes, dill, remaining lemon juice and remaining cubed avocado; stir to combine.
  4. Spread pitas with avocado puree. Top with chicken and cucumber mixture.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.