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Lemon asparagus tzatziki flatbread

AIP Paleo • Gluten free • Grain free • Dairy free • Vegan • Egg free • Nut free

A delicious vegetarian meal bursting with freshness! These lemon asparagus tzatziki flatbreads are easy to make and full of flavour, they transform a simple meal into a nutritious and scrumptious lunch or dinner.

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AIP Lemon asparagus tzatziki flatbread

Flatbread time : 10 min Tortilla time : 10 min

Servings : 2 - 3 tortillas


• 2 garlic herb flatbreads, see recipe

• 4 - 6 asparagus spears, halved

• 1/2 cup raw beetroot, finely sliced or grated

• 2 cups mesclun salad

• 1 tsp red onion

• 1 tbsp lemon rind

• salt to season

AIP Tzatziki Dressing :

• 1/2 cup natural coconut yoghurt

• 2 tbsp cucumber, finely diced

• 2 tbsp fresh mint, finely shredded

• 1 tbsp lime juice

• pinch of salt


  1. Make two garlic herb flatbreads, see recipe

  2. Prepare the salad vegetables and dressing.

  3. Place the asparagus spears in a medium sized pan. Fill the pan with water so it just covers 3/4 of the asparagus.

  4. Gently simmer the asparagus for 4-5 minutes, or until cooked but still crunchy.

  5. Once cooked, remove from heat and dip into cold water.

  6. To assemble, place the mesclun, beetroot, asparagus and red onion on the flatbread. Sprinkle over a good amount of lemon rind and a pinch of salt, then top with tzatziki dressing.



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