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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.

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