Traditional Greek ingredients accompany this slow-cooked brisket stuffed into flatbread.
Heat 2 tablespoons oil in a skillet over medium-high heat. Add brisket; sear 5 minutes per side. Transfer meat to a 4 to 6 quart slow cooker. Deglaze skillet with broth, scraping up browned bits. Add broth and onion to slow cooker. Cover, cook on high-heat setting for 4-5 hours. Remove the meat and onion and set on a plate; using two forks, shred meat.
Puree yogurt, feta, cucumber, scallions, zest, lemon juice, oil, oregano, salt, and pepper in a food processor until smooth.
To serve, divide the meat and onion among flatbread rounds. Top each sandwich with romaine, tomato, and tzatziki.
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|Serving Size: 1 Serving (387g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 264 (52%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 164.1mg||50 %|
|Sodium 597.2mg||21 %|
|Potassium 955.1mg||25 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5.6g|
|Protein 52.7g||75 %|
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Calories per serving: 511
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