Rating: 3.5 stars
39 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 5

A slather of garlicky hummus keeps this Greek-inspired chicken flatbread sandwich lusciously moist. Top things off with any fresh vegetables you have in your refrigerator.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Place chicken breast halves between pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4-inch thickness. Sprinkle chicken with lemon-pepper seasoning.

  • In a very large skillet heat oil over medium-high heat. Add chicken in batches; cook 2 to 3 minutes per side or until chicken is no longer pink in center (165ºF). Transfer to a cutting board; let stand 2 minutes. Cut into strips. Carefully wipe skillet dry.

  • Add flatbreads in same skillet; toast over medium-high heat 1 to 2 minutes each side.

  • In a small bowl combine hummus and yogurt. Spread on flatbreads. Top with chicken, tomatoes, cucumber, onion, and feta. Sprinkle with parsley, if desired.

Nutrition Facts

517 calories; fat 23g; cholesterol 66mg; saturated fat 6g; carbohydrates 45g; mono fat 4g; poly fat 1g; insoluble fiber 5g; sugars 5g; protein 32g; vitamin a 302.5IU; vitamin c 5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 7.3mg; vitamin b6 0.6mg; folate 11.2mcg; vitamin b12 0.3mcg; sodium 925mg; potassium 345mg; calcium 185mg; iron 2.3mg.