Recipe by

Visit website

These flatbreads are totally yummy you have to try them!

Total time

25 minutes




  • Beet spread
  • 2 cups cooked beets
  • 1 zest and juice of lemon
  • ¼ tsp cinnamon
  • ⅛ tsp ground cloves
  • 1 pinch coarse salt
  • 4 tbsp extra virgin olive oil
  • Lemon and poppy seed dressing
  • ⅔ cup plain nonfat yogurt
  • 2 tbsp low fat mayonnaise
  • 4 tbsp honey
  • 2 tbsp apple cider vinegar
  • 1 zest and juice of lemon
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Poppy seeds
  • 1 tsp pure lemon extract ( {optional} )
  • Flatbreads
  • 6 whole grain flatbreads (toasted)
  • 2 cups cooked shredded chicken
  • 4 oz goat cheese, crumbled ( {I used lemon flavored} )
  • 16 oz jar pickled beets (drained and diced)
  • 1 cup fresh arugula (washed)
  • ½ cup pecans (chopped {optional} )


  1. To make beet spread: Place beets, lemon, cinnamon, cloves and salt in a food processor. Pulse while drizzling olive oil in, until beet spread is smooth, occasionally scraping sides with a spatula.

    To make the dressing: Whisk together all ingredients. Taste and adjust seasonings, if necessary. For stronger lemon flavour, add extract.

    To assemble flatbreads: Spread 2 Tbsp. beet spread on a toasted flatbread. Top with shredded chicken, goat cheese, diced pickled beets, arugula and pecans. Drizzle with lemon poppy seed dressing.

Stop Wasting Time Searching for Recipes

Let them come to YOU with HeyFood

  Over 5,000 recipes like this one, matched to your tastes

  Eliminate the age-old problem "what's for dinner?"

  Support for most major diets and allergies

No, thanks