Beef Flatbread Tacos with Cucumber and Yogurt Sauce

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Beef Flatbread Tacos with Cucumber and Yogurt SauceRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Ground lamb would be equally delicious in these fun gyro-inspired tacos. If you can't find the flatbreads we call for, you can use corn tortillas instead.

Serves 4 (serving size: 2 tacos)


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1 (6-ounce) container plain 2% reduced-fat Greek yogurt
1 tablespoon olive oil
3/4 teaspoon black pepper, divided
1/4 teaspoon kosher salt, divided
4 multigrain flatbreads (such as Foldit 5-grain Flax)
1 English cucumber
12 ounces 90% lean ground beef
1 (14.5-ounce) can unsalted Italian-style diced tomatoes


1. Preheat broiler to high.

2. Combine yogurt, olive oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt.

3. Cut each flatbread in half at the fold. Broil 1 minute or until toasted, turning after 30 seconds.

4. Cut cucumber in half lengthwise. Place cut side down, and cut into 1/4-inch slices.

5. Heat a nonstick skillet over medium-high heat. Add ground beef to pan, stirring to crumble. Add tomatoes to pan; cook 6 minutes. Stir in remaining 1/2 teaspoon pepper and remaining 1/8 teaspoon salt.

6. Spread 1 tablespoon yogurt mixture on each flatbread half; divide beef mixture evenly among flatbreads. Top evenly with cucumber slices and remaining yogurt mixture.

Created date

February 2015

Nutritional Information

Calories 378
Fat 14.8 g
Satfat 4.5 g
Monofat 6.2 g
Polyfat 0.7 g
Protein 30 g
Carbohydrate 32 g
Fiber 4 g
Cholesterol 58 mg
Iron 4 mg
Sodium 583 mg
Calcium 103 mg