Yield: 6 servings (Cover recipe)

Yogurt sauce:
1 cup plain yogurt
1 Tbsp. fresh mint, minced
¹⁄₂ cup cucumber, diced

Filling:
1 lb. boneless chicken breast, cut into ¹⁄2" cubes
¹⁄₂ cup sweet onions, minced
2 tsps. ground cumin
1 tsp. cinnamon
¹⁄₂ tsp. cayenne powder
¹⁄₂ tsp. salt
2 Tbsps. olive oil
6 flat breads (6-7" pita, naan or tortillas)
1 cup Pepato or Asiago cheese, grated
¹⁄₂ cup black olives, diced
¹⁄₂ cup tomatoes, diced
1 cup feta cheese, crumbled

1. For yogurt sauce: combine sauce ingredients; mix well, reserve.
2. For chicken: combine chicken, onion, spices and salt. Heat oil in a large skillet; add chicken mixture and cook over medium-high heat until fully cooked, about 5 to 8 minutes.
3. To assemble: Preheat oven to 400°F. Sprinkle tops of flatbread rounds with peppato or Asiago cheese; bake until cheese is melted, about 5 minutes. Top with chicken, olives and tomatoes. Sprinkle with feta and return to oven for 5 minutes or until toasted. Serve with yogurt sauce.

Recipe from the Wisconsin Milk Marketing Board, Inc.