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Publix Simple Meals

Mediterranean Flatbread

Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare sauce for pork - 10 minutes

-- Toast flatbreads - 5 minutes

-- Cook pork and assemble flatbreads; serve - 15 minutes

Mediterranean Flatbread


1 red pepper

2/3 cup + 1/3 cup cilantro (coarsely chopped)

1 pork tenderloin (about 1 lb)

3/4 cup fresh pre-diced red onions, divided

1/4 cup + 1 tablespoon canola oil

2 tablespoons paprika

1 1/2 teaspoons ground cumin

1 tablespoon minced garlic

1 tablespoon tomato paste

1 tablespoon water

pinch crushed red pepper (optional)

2 naan or flat breads (regular or garlic flavor)

cooking spray

1/2 teaspoon kosher salt

1/2 teaspoon pepper

6 oz fat-free light Key lime yogurt


-- Cut one-half of red pepper into bite-size pieces (2/3 cup).

-- Chop cilantro.

-- Cut pork lengthwise, turn and slice evenly into thin strips (wash hands).


1. Place red peppers, 2/3 cup cilantro, 1/2 cup onions, 1/4 cup oil, paprika, cumin, garlic, tomato paste, water, and crushed red pepper into blender; blend until smooth.

2. Preheat large sauté pan on medium-high 2-3 minutes. Coat bread with cooking spray; cook 1 minute on each side or until golden and crispy. Repeat with remaining bread. (Or heat bread following package instructions.)

3. Preheat large sauté pan on medium-high 2-3 minutes. Season pork with salt and pepper then place in pan with 1 tablespoon oil; cook and stir 3-4 minutes or until thoroughly cooked.

4. Reduce heat to low and add sauce; cook 1-2 minutes or until warmed. Top each flatbread with pork mixture. Stir 1/4 cup onions into yogurt; spoon lightly over top of pork. Sprinkle with 1/3 cup cilantro. Cut into wedges or quarters and serve.

Aprons Advice

-- Complete your meal with a fresh salad blend and a lemon pie for dessert.

-- Fresh arugula or baby spinach leaves would be a great addition to the flatbreads.

-- While blending the sauce, if needed, add 1 more tablespoon water to help make it smooth.

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Mediterranean Flatbread

CALORIES (per 1/4 recipe) 530 kcal; FAT 26g; CHOL 80mg; SODIUM 710 mg; CARB 41g; FIBER 4g; PROTEIN 32g; VIT A 45%; VIT C 70%; CALC 15%; IRON 20%

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