Meatlovers! Cook proteins in a large non-stick pan over medium-high heat. If using ground beef, break up until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using flank steak, separate into a single layer and pat dry. Stir occasionally with 1 tsp. olive oil until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. If using diced chicken, pat dry and season all over with a pinch of salt and pepper. Cooking with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes. Add to flatbreads as desired.