Grilled meat on flatbread

Name: Grilled meat on flatbread
Ingredients: 300 g grilled meat (beef for burgers and pork chop); 1 tablespoon olive oil; 2 garlic cloves; 5 tablespoons yogurt; 15 g fresh parsley; 1/2 red onion (75 g); 5 cherry tomatoes; 2 teaspoons olive oil; 2 flatbreads

Diverse - Grilled meat on flatbread by Leopoldina B. - Recipia

Grilled meat on flatbread is a sandwich with warm flatbread, browned meat and garlic yogurt sauce. Red onion and cherry tomatoes keep it fresh, while the yogurt is spread over the flatbread and brings the filling together. I like eating it while the flatbread is still slightly warm. Prep: 10 minutes. Cook: 9 minutes. Total time: 19 minutes. Serves: 2. About 690 kcal and 40 g protein per serving.

Ingredients

300 g grilled meat (beef for burgers and pork chop)
1 tablespoon olive oil
2 garlic cloves
5 tablespoons yogurt
15 g fresh parsley
1/2 red onion (75 g)
5 cherry tomatoes
2 teaspoons olive oil
2 flatbreads

Preparation

1. Preheat the oven to 150 °C and warm the flatbreads for 5 minutes. 2. Cut the grilled meat into strips. Heat 1 tablespoon of olive oil in a pan and fry the meat for 3-5 minutes, until lightly browned. 3. Finely grate the garlic and mix it with the yogurt and finely chopped parsley. 4. Cut the onion into julienne strips and quarter the cherry tomatoes. 5. Take the flatbreads out of the oven and brush each with 1 teaspoon of olive oil. Spread 1 tablespoon of the garlic yogurt on each, then divide the meat, onion and tomatoes between the flatbreads. Spoon the remaining yogurt on top.

Notes

Cooked meat keeps in the fridge for up to 3 days; store the flatbreads and sauce separately, then assemble the portions just before eating. I serve it with a simple cucumber salad. If you don't have flatbreads, two large slices of bread will do instead, and the bread can be lightly toasted before assembling. Flatbreads and bread contain gluten, and the sauce contains dairy. Pork chop can be thicker than burger meat, so cut it into thin strips to heat through along with the rest. If the pan is too crowded, the meat will steam instead of browning; cook it in batches. Finely grated garlic can overpower the sauce, especially if you don't like its strong flavor.