Cooking Light‘s Mediterranean-inspired flatbread uses budget-friendly lean ground beef simmered slowly in a tomato sauce. Serve on a crispy flatbread with refreshing yogurt sauce and you’ll have a main course that’s hard to resist. Experiment with ground lamb or turkey for a different flavor profile. You can make the meat filling ahead of time, then reheat and assemble when you’re ready to serve.

under 20 mins

Ingredients for servings

    Flat bread

  • 1 container plain 2% reduced-fat Greek yogurt 6-ounce

  • 1 tablespoon olive oil

  • 0.75 teaspoon black pepper divided

  • 0.25 teaspoon kosher salt divided

  • 4 whole-grain flatbreads about 100 calories each

  • 1 medium cucumber

  • 12 ounces 90% lean ground beef

  • 1 can unsalted Italian-style diced tomatoes 14.5-ounce


  • Preheat broiler to high.

  • Combine yogurt, olive oil, 0.25 teaspoon pepper and 0.125 teaspoon salt; stir until well mixed.

  • Cut each flatbread in half at the fold. Broil 1 minute or until toasted, turning after 30 seconds.

  • Cut cucumber in half lengthwise. Place cut side down, and cut into 0.25-inch slices.

  • Heat a nonstick skillet over medium-high heat. Add ground beef to pan, stirring to crumble. Add tomatoes to pan; cook 6 minutes. Stir in remaining 0.5 teaspoon pepper and remaining 0.125 teaspoon salt.

  • Spread 1 tablespoon yogurt mixture on each flatbread half; divide beef mixture evenly among flatbreads. Top evenly with cucumber slices and remaining yogurt mixture.

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