Greek Turkey Avocado Flatbread

Name: Greek Turkey Avocado Flatbread
Yield: 4 servings
Ingredients: 400 g nonfat cottage cheese (compare sodium labels); 240 g liquid egg whites; 2 large eggs (100 g without shells); 40 g finely ground almond flour; 2 g garlic powder; 2 g onion powder; 2 g dried Italian herbs; black pepper; 600 g cooked unbrined turkey breast (buy about 800 g raw); 120 g avocado flesh; 200 g cucumber; 200 g tomato; Sauce: 160 g nonfat Greek yogurt; 15 g lemon juice; 1/2 tsp dried dill; black pepper

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Greek Turkey Avocado Flatbread

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

493calories

73g protein

16g carbs

15g fat

Sodium: Approximately 593 mg; generic estimate, not verified low sodium

one finished meal, base + toppings + sauce. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

400 g nonfat cottage cheese (compare sodium labels)
240 g liquid egg whites
2 large eggs (100 g without shells)
40 g finely ground almond flour
2 g garlic powder; 2 g onion powder
2 g dried Italian herbs; black pepper
600 g cooked unbrined turkey breast (buy about 800 g raw)
120 g avocado flesh; 200 g cucumber; 200 g tomato
Sauce: 160 g nonfat Greek yogurt; 15 g lemon juice
1/2 tsp dried dill; black pepper

Cooking instructions

Make four Garlic Herb Cottage Cheese Flatbread bases using the base card. The first six shopping-list entries supply that full base batch; do not buy another set. Cook turkey breast to 165 F if starting raw; weigh 600 g cooked and divide into four 150 g portions. Slice cucumber and tomato; dice avocado. Mix yogurt, lemon, dill and pepper: this is one full batch of Lemon Dill Yogurt. Divide all sauce into four. Top each flatbread with turkey, one quarter of vegetables, 30 g avocado and sauce. Cool promptly and refrigerate within 2 hours at 40 F or below. Keep 3-4 days. Pack cold vegetables and yogurt sauces separately; reheat hot components to 165 F before assembly. Counted nutrition includes the base and every listed topping and sauce.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg, Tree nuts. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Nutrition remains estimated; kitchen yield and product labels need confirmation.

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