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grilled chicken flatbread

Recipe courtesy of Christina Adduci, MS, RD, CDN, Clinical Nutrition Manager, St. Francis Hospital & Heart Center®

Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 4

Serving size: 1 flatbread



  • 1 ripe, fresh avocado, halved, pitted, peeled and diced
  • 1 ½ cups cucumber, peeled, seeded, diced
  • ¼ cup sweet onion, diced
  • ¼ tsp. salt
  • 2 Tbsp. plain 2% Greek yogurt
  • 1 Tbsp. fresh lemon juice, divided
  • ¼ tsp. black pepper
  • 1 cup grape tomatoes, halved
  • 2 Tbsp. fresh dill, chopped
  • 2 grilled chicken cutlets, sliced (about 2 oz. each)
  • 4 whole wheat pitas or flatbreads



  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 and puree until smooth.
  3. Drain cucumber mixture. Add tomatoes, dill, remaining lemon juice and remaining diced avocado and stir to combine.
  4. Spread pitas with avocado puree. Top with chicken and cucumber mixture.



  • Calories: 250
  • Saturated Fat 1.5g
  • Carbohydrate: 24g
  • Fiber: 6g
  • Total Fat: 8g
  • Unsaturated Fat: 6g
  • Protein: 22g
  • Sodium: 330mg

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