Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Favorite Hummus mixed with some greek yogurt and a little garlicI use a quarter to a half a cube of frozen Dorot garlic from Trader Joes and other basic grocers.
Reduced fat fetaI found some by athenos
Sundried Tomatoesdry packed to avoid oil, TJ has good ones.
Jarred roasted red peppersmine are TJ
Chickenleftover grilled would be great, I used rotisserie
Greek Salsafrom my greek meatball pita recipe- pasted below*
Bolthouse Ranchor whatever dressing you love that goes
For the greek salsa:
120gbell peppernot green ew
1tbsolive oilI used lemon olive oil but plain is fine.
¼cupreduced fat fetaI don’t like the fat free but it exists if you do!
salt and pepper
For the salsa:
Chop everything up and toss it together! It’s good for a couple of days so we used ours on pork pitas for dinner and I had it left for this flatbread the next day for lunch. It made a lot so reduce anything you like—you can’t really go wrong here.
For the flatbread:
Mix 1 tbs of hummus with 1 tbs of greek yogurt and garlic (I’ll heat garlic cube for like 5 seconds to soften enough to stir in) – Spread that as your base
Top with chicken, sundried tomatoes, roasted red peppers, red onion, and feta
Spray with a mist of olive oil spray and sprinkle with kosher salt
Bake at 425 for 5-8 minutes, peek at it and pull it out when the edges are nice and brown
Top with plenty of chopped butter lettuce (I’m telling you it’s magic lettuce, some things are so much better with these gorgeous tender leaves…), and greek salsa, more red onion if you’re obsessed with it like me, and a drizzle of ranch (or tzatziki etc…)
Cut into wedges and scoop up salad as you go.
Sorry I didn't really include amounts with this recipe -- it's so customizable. But the nutrition facts are for the flatbread in the photo if it helps!