The quickest, easiest and tastiest flatbread you will ever make

You will not regret making this tasty lime infused dish!

Soft Bison Pita Flatbreads

Prep Time: 10 minutes

Marinating Time: 30 minutes

Cook Time : 20 minutes

Ingredients:

4 (6 ounces) boneless,  bison steak (you can use boneless, skinless chicken or beef if you prefer)
2 Tbsps plus 1 teaspoon of extra virgin olive oil
2 Tbsps fresh lime juice
2 medium garlic cloves, minced
1/4 tsp salt
1/8 tsp freshly ground black pepper

3 medium red bell peppers, cut into thin strips
6 (8-inch) Soft Pita - Kalamata Olives flavour by Flat Oven Bakery Flatbreads
1/4 cup chopped fresh cilantro
Chives for sprinkling on top


Directions:

Arrange bison steaks snugly in a baking dish. Whisk together 2 Tbsps of the oil, lime juice, garlic, salt and black pepper in a small bowl, pour marinade over bison and turn to coat. Cover and refrigerate for 30 minutes. Heat a grill or cast iron pan to medium-high. Remove bison from marinade and grill until cooked through, about 5 minutes. Transfer to a plate, cover loosely, and keep warm. Grill tortillas, in batches, to make pliable, about 30 seconds per side. Cut each olive pita flatbread into quarters.
Cut bison crosswise on the bias to make 24 thin slices, cut slices in half if desires. Arrange tortilla pieces on a service platter. Spoon 1/2 tsp of sour cream onto each olive pita flatbread quarter. Divide bison, peppers , and cilantro and chives among tortillas. Serve warm. Add lime wedges for presentation if you would like.

Makes 8 (4 piece servings)


These are the pita bread I used and highly recommend:

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