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Greek Chicken Gyros
- Servings: 4
- Prep time: 15m
- Dish Type: Sandwich
- Cuisine: Greek
- Featured Product: Hidden Valley Ranch® The Original Ranch®
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Ingredients
- 2 tablespoons olive oil
- 1 cup onion, sliced
- 1 cup zucchini, halved and cut into half moon slices
- 2 cups grocery store rotisserie chicken, shredded
- ½ cup cucumber, grated
- ¼ cup Hidden Valley® Original Ranch® Dressing
- ¼ cup Greek yogurt
- 1 teaspoon oregano
- 2 tablespoons lemon juice
- 4 pocketless pita or flat bread pieces, warmed
- 1 cup iceberg lettuce, shredded
- 1 tomato, cut in half and sliced
- Salt and pepper to taste
Instructions
In a skillet over medium heat, add olive oil, onions and zucchini. Cook for about 5 minutes until onions and zucchini begin to brown, but are still crunchy.
Add the shredded chicken to the skillet and toss well to combine with the onion and zucchini. Heat through.
Meanwhile, in a separate bowl, combine grated cucumber, Hidden Valley® Original Ranch® Dressing, yogurt, oregano and lemon juice. Mix well and set aside.
To assemble, spread some of the yogurt mixture onto a warmed pita bread and sprinkle with shredded lettuce and tomato slices. Then place heaping tablespoons of the chicken/vegetable mixture on top.
Fold in half and serve. Serve the gyro wrapped in wax paper to make it easier to eat.
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