Larb Flatbreads with Chobani Cream Sauce

I was inspired by the Chobani yogurt company as a part of their #MadeWithChobani project, to create an original recipe containing their products.  I was really excited about this opportunity because Chobani yogurt is a staple in my refrigerator and goes into many of my dishes for a boost of nutrition and as a way to slim things down a bit.

My only struggle about participating in this project was choosing which dish to make.  I even asked Chobani whether they wanted something simple or if they’d prefer a dish that was a bit more on the unusual side.  They gave me total creative freedom, so let’s just say I stayed true to form and ran with it!


My larb flatbreds are much easier to make than they look, but they are full of flavor from edge to edge.  The fragrant and satisfying meat topping is balanced out by a cool herbed Chobani Greek yogurt dressing that will surprise you.

Let’s pause for a moment and discuss the elephant in the room, shall we?  “What the heck is larb?”

Larb is a Southeastern Asian dish that can be described as a warm meat salad.  I most relate it to the filling you’d get in a lettuce wrap at your favorite Thai food place.  It’s rich, spicy, and aromatic.  It is typically served with sticky rice, but I changed up the starch in my dish and instead used flatbread as the vehicle to serve the larb.

What makes this dish a cinch is that is uses ground meat, so it can be prepared in a skillet on your stovetop in minutes.   It makes use of store bought flatbread, and the flavorful sauce comes together with a whir in your blender or food processor.  Further, I’ve chosen common pantry ingredients to flavor the larb so there’s no need for a trip to the specialty food store.


This dish is packed with vegetables, herbs, protein, and uses very little fat.  Larb is often made with ground pork, but I used turkey in this one, simply because it’s easier to find at the store around these parts.  You could even use ground chicken if that floats your boat!


The life of his flatbread you see in my picture was very short.  My husband scooped it off my board and took it into the family room for a football snack.  I tried to steal a little wedge and he slapped my hands.  Luckily one recipe makes four individual breads.

It’s really fun to serve your family something different once in a while don’t you think?  Especially when you can do it easily and you know it’s as healthy as it is tasty.


I’ve got the simple recipe for this great dish in the printable below.    It sure beats that five dollar pizza special you were thinking of having tonight!

Thanks Chobani for asking me to participate in the #MadeWithChobani project.  I had a blast!

Please everyone visit for more inspiration for healthy recipes.  Why not participate in the #Madewithchobani project and make a cool yogurt recipe of your own?

Larb Flatbreads with Chobani Cream Sauce


  • 4 individual sized pieces of flatbread or Naan bread, store bought
  • For the creamy yogurt sauce:
  • 1 Cup Chobani plain Greek Yogurt
  • 1 tsp honey
  • 1 tsp hot sauce (like Sriracha)
  • the zest of one lemon
  • 1/4 tsp salt
  • a few sprigs each of fresh parsley and cilantro
  • six large basil leaves
  • For the larb:
  • 2 Tbs sesame oil
  • 2 Tbs olive oil
  • 1/2 shallot, minced
  • 1/2 red onion, diced
  • 2 serrano peppers, minced
  • 2 cloves garlic, minced
  • 1 lb lean ground turkey
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 2 Tbs soy sauce
  • 2 Tbs of Thai sweet chili sauce
  • 1/4 Cup chopped fresh parsley
  • 1/4 Cup chopped fresh cilantro
  • 1 yellow bell pepper diced small
  • a few basil leaves for garnish, cut into a chiffonade
  • 1 tsp sesame seeds


  1. Place all ingredients for the creamy yogurt sauce into a food processor (or blender) and pulse until smooth. Taste. Add a bit more salt or honey until the sauce suits your taste. It should taste tangy and herbaceous.
  2. In a large skillet heat the oils over medium heat.
  3. Add the shallot, onion, garlic, and serrano peppers.
  4. Saute over medium heat for about three minutes. Take care not to burn the garlic.
  5. Add the turkey to the skillet and brown as you break it into small pieces.
  6. Add the ground ginger, salt, soy sauce, sweet chili sauce, parsley and cilantro (reserve the yellow pepper for garnish).
  7. Saute until the meat mixture is cooked through. Taste for seasoning, adding more salt or soy sauce if needed.
  8. Heat the flatbread in the oven on a sheet pan at 350 for about 5 minutes. You can brush them with a little olive oil if you like.
  9. Remove the bread from the oven and top with a generous amount of the yogurt sauce.
  10. Top with the larb.
  11. Garnish with the bell pepper, basil, sesame seeds and an extra drizzle of the yogurt sauce.



  1. Dawn Miller says:

    Looks like another good one. I’ll definitely try it. It’s always nice to have healthy recipe ideas.

    • Thanks Dawn. I agree, it’s nice to make something you know is good for you. This one is just so full of flavor you’d never know how simple it is to make. Bonus!

  2. So full of flavor, one of my new favorite meals.

    • Thank you Chad. I know you thought I was nuts when I told you I was making larb, but now you know how good weird stuff can be :)

  3. This sounds tasty! I am glad you had some left since hubby didn’t want to share!

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