Yield: 6 servings (Cover recipe) Yogurt sauce: 1 cup plain yogurt 1 Tbsp. fresh mint, minced1⁄2 cup cucumber, diced Filling: 1 lb. boneless chicken breast, cut into 1⁄2" cubes1⁄2 cup sweet onions, minced 2 tsps. ground cumin 1 tsp. cinnamon1⁄2 tsp. cayenne powder1⁄2 tsp. salt 2 Tbsps. olive oil 6 flat breads (6-7" pita, naan or tortillas) 1 cup Pepato or Asiago cheese, grated1⁄2 cup black olives, diced1⁄2 cup tomatoes, diced 1 cup feta cheese, crumbled For yogurt sauce: combine sauce ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.