Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Chicken, hummus and cucumber flatbread
Cooked chicken with hummus, cucumber and mint in a warm flatbread.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 21 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Photograph the finished flatbread, cut
- Time
- About 12 min
- estimated
- Serves
- 2
- see below
- Energy
- 470 kcal
- per serving
- Protein
- 41 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, sesame. Check the labels on packaged ingredients:
- flatbreads. Flatbreads vary widely and often contain milk or yoghurt; check the label.
- hummus. Hummus contains sesame as tahini, and brands vary a good deal in oil and salt.
Cooking steps
Warm the flatbread in a dry pan for about 20 seconds a side, until it is soft and pliable. Do this first, before anything else touches it.
Spread the hummus over each one, leaving a clear border of about 2 cm at the far edge.
Shred the cooked chicken and lay it down the middle, then add the cucumber cut into batons.
Tear the mint over, add the lemon juice, then roll each flatbread up tightly from the near edge and cut it in half on the diagonal.
The useful detail
Warm the flatbread before you fill it. Straight from the packet it cracks along the fold the moment you roll it, and no amount of careful handling saves a bread that has already split.
Make it work for you
One serving is One rolled flatbread. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cooked turkey instead of chicken
Leaner and firmer when shredded.
Per serving: about 20 kcal less, about 1 g less protein, about 1 g less fat.
Tortillas instead of flatbread
Thinner and more pliable, and easier to roll tightly.
Per serving: about 5 kcal more, about 1 g less protein, about 1 g more fat.
Greek yoghurt instead of hummus
Much lighter and wetter, so use less or it runs.
Per serving: about 80 kcal less, about 1 g more protein, about 8 g less fat.
Allergens: Swaps sesame for milk.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A twelve minute lunch built from cooked chicken out of the fridge, where the hummus does the job of a dressing and adds protein of its own.
| Energy | 470 kcal |
|---|---|
| Protein | 41 g |
| Fat | 16 g |
| of which saturates | 3 g |
| Carbohydrate | 41 g |
| of which sugars | 4 g |
| Fibre | 4 g |
| Sodium | 570 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| flatbreads | 120 g | FDC 171845Bread, naan, plain, commercially prepared, refrigeratedCalculated with FoodData Central's plain naan record, its closest soft flatbread. | 349 kcal | 11.5 g |
| hummus | 100 g | FDC 174289Hummus, commercial | 237 kcal | 7.8 g |
| cooked chicken | 200 g | FDC 171477Chicken, broilers or fryers, breast, meat only, cooked, roasted | 330 kcal | 62.0 g |
| cucumber | 150 g | FDC 168409Cucumber, with peel, raw | 23 kcal | 1.0 g |
| fresh mint | 10 g | FDC 173475Spearmint, freshFresh mint is 44 kcal per 100 g on FoodData Central 173475, so the few grams a recipe uses add 2 kcal at most. That record has no sugars value, so the mint is listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| lemon juice | 15 g | FDC 167747Lemon juice, raw | 3 kcal | 0.1 g |
| Whole recipe | Divided by 2 | 942 kcal | 82.4 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 3 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Best made and eaten at once; a rolled flatbread goes soft within hours. Keep the components separately for 3 to 4 days.
- Reheating
- Not needed; this is a cold filling in a warmed bread.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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About 40 min · 410 kcal · 34 g protein per serving