Greek Chicken Gyros
Greek Chicken Gyros
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Ingredients
1 lb boneless, skinless chicken thighs, cut into strips
Pita bread
1 cup shredded romaine lettuce
¼ cup cherry tomatoes, quartered
¼ red onion, thinly sliced
1½ cups Greek yogurt
3 tbsp fresh dill, chopped
1 lemon, juiced
2 tbsp olive oil, divided
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1 tbsp Morton & Bassett Garlic Powder
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1 tbsp Morton & Bassett Onion Powder
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½ tbsp Morton & Bassett Oregano
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2 tsp Morton & Bassett Pepper Grinder
2 tsp salt
Directions
First, make the sauce. In a bowl, combine: 1 cup Greek yogurt, juice of ½ lemon, dill, ½ tbsp M&B Garlic Powder, 1 tsp M&B Pepper Grinder, 1 tsp salt. Mix until smooth and refrigerate until ready to use.
In a separate bowl, toss the chicken strips with the remaining ½ cup Greek yogurt, juice of the remaining ½ lemon, M&B Oregano, remaining ½ tbsp M&B Garlic Powder, M&B Onion Powder, remaining 1 tsp M&B Pepper Grinder, 1 tsp salt, and ½ tbsp olive oil. Mix until well coated. Cover and refrigerate for 1 hour.
Heat the remaining 1½ tbsp olive oil in a pan over medium heat and cook the chicken, stirring occasionally, until fully cooked. Make sure the internal temperature reaches 165°F.
Warm the pita bread in the oven or on a dry pan.
Spread a generous layer of yogurt sauce on each pita.
Top with chicken, tomatoes, red onion, and romaine lettuce. Wrap and serve immediately.