4 (2.75-ounce) Mediterranean-style wheat flatbreads (such as Toufayan)
1/2 cup vertically sliced red onion (about 1/2 small onion)
1 ripe avocado, peeled and cut into 12 thin slices
1 medium tomato, thinly sliced
1/2 small English cucumber, thinly sliced (about 1/2 cup)
How to Make It
To prepare fish, brush fish with oil; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Place fish on a broiler pan coated with cooking spray. Broil 6 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.
To prepare tzatziki, combine yogurt and next 5 ingredients (through garlic) in a food processor or blender; pulse until smooth.
Spread 2 tablespoons tzatziki in the center of each flatbread. Divide fish evenly among flatbreads. Top each serving with 2 tablespoons onion, 3 avocado slices, 2 tomato slices, and about 6 cucumber slices; fold in half.
This was a pretty good recipe. I followed it exactly and my wife and I both enjoyed it. The only change I will make next time is to add more seasoning to the fish. Maybe some kind of greek seasoning blend or at least a little chile pepper.
Great weeknight meal! There was plenty of time to get everything chopped and mixed while the fish was in the oven. I followed the directions exactly and, since it was full of veggies, didn't feel the need to make any sides. Hubby thought it was fabulous. I'm looking forward to the leftovers tonight!
This recipe was easy to prepare and delicious. Since I did not have fresh dill, I substituted 3/4 teaspoons dill weed. I also used 4 (43g) MexAmerica Whole Wheat tortillas in place of the Mediterranean-style flatbreads and heated the tortillas on a griddle before filling them.
I messed with the recipe & I think it came out good - reminds me of a falaffel in texture/taste. Make sauce in food processor as there's not enough ingredients to blend in blender successfully. Used flounder instead & dipped in flour and pan fried in 1 Tbs. butter.
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