Macro-friendly recipes the whole family will love!

Turkey, Cranberry, and Goat Cheese Flat Bread

Turkey, Cranberry, and Goat Cheese Flat Bread

I don’t know about you, but the day after Thanksgiving I always feel (for a lack of a better word) heavy. I know it isn’t because I’ve gained a few pounds of fat overnight (you’d have to eat A LOT to do that). But all the eating and drinking can leave me feeling weighed down. That’s why I like to focus on lighter foods the next day. So when Atoria’s reached out to me to do a Thanksgiving leftover post, I knew I wanted to go with something light and refreshing and totally different from the traditional Thanksgiving feast. This Turkey, Cranberry, and Goat Cheese Flat Bread totally hit the mark!

Atoria’s Family Bakery

Atoria’s Family Bakery used to be known as California lavash. I’ve done a few posts for them (see this seven-layer dip crunch wrap and this chicken, green chile, and pumpkin crunch wrap), and I truly love their company and product. They decided to change their name to Atoria’s Family Bakery in honor of their grandmother. Now her kids and grandkids are sharing her recipe with all of us. I just love family tradition, so I am happy to support a family-owned business.

Also new for their flatbreads are different (and better!) macronutrients than before. If you remember from my last posts, their lavash was higher in carbs and lower in protein. I personally never minded because then I could use more meat in my wraps! Now their lavash clock in at 120 calories, 0.5F/22C/6P for a full sheet, which is slightly lower in carbs and higher in protein. I love that there are fewer carbs now, but not so much protein that I have to scale back on my “real” protein.

Speaking of their flatbreads, they are DELICIOUS. Every time I buy them, I go through the package so fast. They are thin, soft, and great for wraps, pizza, flatbreads, paninis, etc. You name it! They also get so crispy when you bake or air fry them. This makes them great for homemade crackers or chips at a fraction of the macros as the store-bought kind.

Their lavash and naan breads are also non-GMO, vegan, and have no additional preservatives. For this reason, the lavash bread is best kept in the refrigerator or even freezer. They thaw out in minutes on the counter. I personally do not have Atoria’s products in stock at the local store I shop at, so whenever I head out to pick them up, I pick up a bunch and keep them in the freezer so I never need to run out. If you’re curious about where to find their products around you, check out the store locator on their website.

The Ingredients

To make this flatbread, you’ll need Atoria’s lavash wraps and some key leftovers from the Thanksgiving meal and a few other items.

  1. Leftover Turkey Breast. Everyone has leftover turkey, right? This very lean meat will serve as the protein source for this wrap. The recipe below calls for 3 ounces, but if you need more protein in your day, feel free to add more!
  2. Cranberry Sauce. Another traditional Thanksgiving item! You’ll need just 20 g (about a tablespoon and a half) to add a sweet component to this flatbread. If you would prefer more cranberry sauce, you can definitely add more. Keep in mind, though, that the carb content on this sauce is usually very high. This is why I decided to just use 20 g on this flatbread.
  3. Laughing Cow Cheese Wedge. To help make the flatbread feel more “saucy,” since I scaled back on the carb-heavy cranberry sauce, I decided to first spread the flatbread with a wedge of laughing cow cheese. This hardly adds any calories but provides some additional flavor.
  4. Goat Cheese. Perhaps the best part of this flatbread is the addition of creamy goat cheese. I used a full serving (1 ounce or 28 g), but you can use less if you’d like to save some fat and calories.
  5. Arugula. This is definitely the “fresh” component to this dish. I love the peppery flavor it has, and it makes the flatbread much lighter. Plus, 15 g of arugula is so. much. So it adds a lot of volume and nutrients to this flatbread.
  6. Lemon Juice. This is the “dressing” for the arugula, along with some salt to taste. This adds an acidic note to the dish. Add in the lemon juice to taste, but I used a couple of grams on mine.

The Macros

The macros for one full flatbread are rounded to 10F/34C/31P or 355 calories. Of course, the ingredients below can be adjusted to fit your macro needs. I hope you enjoy this light and refreshing take on Thanksgiving leftovers!


Turkey, Cranberry, and Goat Cheese Flatbread

A delicious flatbread made with leftovers from your Thanksgiving feast!


  • 1 Atoria's Lavash Flatbread
  • 1 wedge of laughing cow Swiss Cheese
  • 20 g cranberry sauce
  • 3 ounces turkey breast meat, cooked and diced (85 g)
  • 1 ounce goat cheese, crumbled (28 g)
  • 15 g arugula
  • lemon juice, to taste
  • salt, to taste


  • Preheat the oven to 400 degrees.
  • Place the flatbread on a baking sheet. On the lavash, spread the laughing cow cheese wedge evenly. Then evenly spread on the cranberry sauce. Then add the diced turkey and crumbled goat cheese evenly over the flatbread.
  • Place the flatbread in the oven and bake for 6-8 minutes, or until the lavash is crispy.
  • While the flatbread is baking, mix together the arugula, lemon juice (to taste), and salt (to taste) in a small bowl.
  • Once the flatbread is crispy, take it out of the oven and evenly add arugula to the top of the flatbread. Cut into slices and enjoy!


Macros for 1 flatbread are rounded to 10F/24C/31P, 355 calories.