Turkey combined with red onion, avocado, tomato, Romaine lettuce and English cucumber on grilled flatbread.
4 Piece | Fully Baked Grilled Flats 6.75 X 6.75 In Square |
---|---|
1/3 C | Red Onion, Thinly Sliced |
2 tbsp. | Apple Cider Vinegar |
8 Slice | Turkey Bacon |
1 Each | Avocado, Halved |
1/2 C | Non-fat Plain Greek Yogurt |
8 Each | Romain Lettuce Leaves |
8 Slice | Tomato |
12 oz | Deli Turkey Breast, Low Sodium And Sliced |
1/2 Each | English Cucumber, Sliced |
Kosher Salt And Pepper |
1 |
Toss the onion with the vinegar and 2 tablespoons water in a small bowl. |
---|---|
2 |
Let stand 15 minutes, then drain |
3 |
Meanwhile, cook the turkey bacon as the label directs until crisp |
4 |
Mash the avocado with the yogurt until smooth, and season with salt and pepper |
5 |
Spread the avocado-yogurt mixture on one half of the grilled flatbread |
6 |
Top with the lettuce and tomato and season with salt and pepper |
7 |
Add a layer of turkey breast, bacon, cucumber and red onion |
8 |
Spread the remaining avocado mixture on the other half of the grilled flatbread and place spread-side down on top of the sandwiches |
9 |
Cut each sandwich in half to serve |