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cucumber grated
½ cup
Greek yogurt
¼ cup
¼ cup
iceberg lettuce shredded
1 cup
onion sliced
1 cup
zucchini halved, cut into half-moon slices
1 cup
tomato cut in half, sliced
1
oregano
1 teaspoon
grocery store rotisserie chicken shredded
1
lemon juice
2 tablespoons
olive oil
2 tablespoons
pocketless pita or flat bread, pieces
4
salt to taste
pepper to taste
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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.
