Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 6 servings
lb. boneless chicken breast, cut into 1/2-inch cubes
c. sweet onions, minced
teaspoons ground cumin
tsp. cayenne pepper
tablespoons olive oil
flat breads (6-7" pita, naan or tortillas)
c. Pepato cheese or Asiago cheese, grated
c. diced black olives
c. diced tomatoes
c. crumbled feta cheese
c. plain yogurt
tbsp. minced mint
c. diced cucumber
Preheat the oven to 400° F.
In a large bowl, combine the chicken, onion, spices, and salt. Heat the oil in a large skillet; add the chicken mixture and cook over medium-high heat until fully cooked, about 5 to 8 minutes.
To assemble, sprinkle the tops of the flat bread rounds with the Pepato cheese or Asiago cheese; bake until the cheese is melted, about 5 minutes. Top with the chicken, olives and tomatoes. Sprinkle with the feta cheese and return to the oven for 5 minutes, or until toasted.
For the yogurt sauce, combine the yogurt, mint, and cucumbers; mix well. Serve with the toasted bread.
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