Greek Chicken Flatbread with Fresh Yogurt Sauce

Makes 6 servings.


  • 1 pound boneless chicken breast, cut into 1/2-inch cubes
  • 1/2 cup sweet onions, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 6 flat breads (6- to 7-inch pita, naan, or tortillas)
  • 1 cup (4 ounces) Pepato cheese or Asiago cheese, grated
  • 1/2 cup diced black olives
  • 1/2 cup diced tomatoes
  • 1 cup (4 ounces) crumbled feta cheese

Yogurt Sauce:

  • 1 cup plain yogurt
  • 1 tablespoon minced mint
  • 1/2 cup diced cucumber


Preheat the oven to 400°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.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.