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Grilled Chicken Gyro

Bring Mediterranean cuisine to life, with char-grilled chicken, fresh vegetables, and an easy tzatziki sauce all wrapped in warm flatbread.

1 lb. chicken tenders

1 cup plain greek yogurt, divided

1 Tbsp. Sriracha

1/2 English cucumber, finely grated

2 Tbsp. fresh lemon juice

2 Tbsp. dill, roughly chopped

1/3 cup red onion, thinly sliced

2 Roma (or other ripe tomato), 1/4” sliced

1 English cucumbers, thinly sliced

Olive oil

Salt and pepper to taste

4 flatbreads

1 container hummus

  1. Marinate chicken tenders in 1/2 cup yogurt, pinch of salt, and Sriracha for 1-2 hours.
  2. Meanwhile, prepare tzatziki sauce by mixing remaining 1/2 cup yogurt, dill, grated cucumber, lemon juice, and a pinch of salt and pepper. Set aside.
  3. Preheat oiled grill pan over medium high heat. Grill pan should be slightly smoking. Preheat oven to 300-degrees F.
  4. Remove chicken tenders from marinade and blot away excess marinade. Lay tenders on grill pan and grill 4-5 minutes per side. Remove and set on cutting board. Turn off grill.
  5. Place flatbreads on the residually heated grill until warmed, about 2 minutes.
  6. Slice chicken tenders, set out toppings, and begin to build each gyro on flatbreads with one quarter of the amount for each of the following ingredients: tzatziki, grilled, chicken, red onion, tomato, and sliced cucumber.
  7. Wrap flatbread and serve with hummus.

Yield

4 portions
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