Beef Flatbread Tacos With Cucumber And Yogurt Sauce

• 1 (6-ounce) container plain 2% reduced-fat Greek yogurt
• 1 tablespoon olive oil
• 3/4 teaspoon black pepper, divided
• 1/4 teaspoon kosher salt, divided
• 4 multigrain flatbreads (such as Foldit 5-grain Flax)
• 1 English cucumber
• 12 ounces 90% lean ground beef
• 1 (14.5-ounce) can unsalted Italian-style diced tomatoes

1. Preheat broiler to high.
2. Combine yogurt, olive oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt.
3. Cut each flatbread in half at the fold. Broil 1 minute or until toasted, turning after 30 seconds.
4. Cut cucumber in half lengthwise. Place cut side down, and cut into 1/4-inch slices.
5. Heat a nonstick skillet over medium-high heat. Add ground beef to pan, stirring to crumble. Add tomatoes to pan; cook 6 minutes. Stir in remaining 1/2 teaspoon pepper and remaining 1/8 teaspoon salt.
6. Spread 1 tablespoon yogurt mixture on each flatbread half; divide beef mixture evenly among flatbreads. Top evenly with cucumber slices and remaining yogurt mixture.

yogurt, olive oil, black pepper, kosher salt, flatbreads, cucumber, ground beef, tomatoes

Taken from www.myrecipes.com/recipe/beef-flatbread-tacos-cucumber-yogurt-sauce (may not work)