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Lentil Flatbread with Greek Yogurt & Chia (No Flour)
Thin, flexible lentil flatbreads with Greek yogurt, mozzarella, parmesan and chia seeds. Perfect for wrapping tuna, eggs and arugula into quick, filling tacos.
15 min prep / 30 min total
284 kcal
22.8g protein
6 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 200 gdried lentils
soaked 3–4 hours
- 1egg
- 120 gGreek yogurt
thick
- 75 gshredded mozzarella
- 26 ggrated parmesan
- 1 tbspdill
chopped
- 2 tbspchia seeds
- 1garlic clove
- ½ tspbaking powder
- 2hard-boiled eggs
for filling
- 130 gcanned tuna
drained, for filling
- 50 gcream cheese
for filling
- 3 tbspgreen onions
finely chopped, for filling
- arugula leaves
for filling
Instructions
Rinse the soaked lentils well and drain, then purée with the egg using an immersion blender.
Mix in the Greek yogurt, mozzarella, parmesan, dill, chia seeds, minced garlic and baking powder. Let the batter rest for .
Spread the batter in thin rounds on parchment paper, spray lightly with oil and bake until set.
Stack the flatbreads on a plate and cover with a towel to keep them pliable.
Fill with hard-boiled egg, drained tuna, cream cheese, chopped green onions and arugula. Fold like tacos and serve.
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