Ingredients

For the chicken:

• 1.25 pounds thin-sliced chicken breast

• 1/3 cup Primal Kitchen Greek Vinaigrette & Marinade

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• 3 cloves garlic, grated

• Salt and pepper, to taste

• 1 tablespoon Primal Kitchen Pure Avocado Oil

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For the yogurt sauce:

• 1 cup Greek or regular whole milk yogurt

• Juice from 1 lemon

• Pinch of black pepper, garlic powder, and salt

• 1/2 medium cucumber, grated, excess liquid removed

• 1-2 tablespoons chopped fresh dill

For the flatbread:

• 3 cups peeled and chopped green plantain (3-4 medium plantains)

• 2.5 tablespoons Primal Kitchen Pure Avocado Oil

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• 2 tablespoons water

• 2 teaspoons apple cider vinegar

• 1 egg

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Sandwich and toppings:

• 5 gluten-free flatbreads (if not using plantain flatbread recipe)

• Thinly sliced red onion

• Chopped tomato

• Shredded lettuce