Greek Chicken Gyros

Rated 5/5 based on 2 customer reviews
  • Prep: 15 min
  • Cook: 5 min
  • Total: 20 min
  • Servings: 4

Ingredients (14)

  • ½ cup cucumber grated
  • ¼ cup Greek yogurt
  • 1 cup iceberg lettuce shredded
  • 1 cup onion sliced
  • 1 cup zucchini halved, cut into half-moon slices
  • 1 tomato cut in half, sliced
  • 1 teaspoon oregano
  • 1 grocery store rotisserie chicken shredded
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 4 pocketless pita or flat bread, pieces
  • salt to taste
  • pepper to taste

Steps (5)

  • Step 1
    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.
  • Step 2
    Add the shredded chicken to the skillet and toss well to combine with the onion and zucchini. Heat through.
  • Step 3
    Meanwhile, in a separate bowl, combine grated cucumber, Hidden Valley® Original Ranch® Dressing, yogurt, oregano and lemon juice. Mix well and set aside.
  • Step 4
    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.
  • Step 5
    Fold in half and serve. Serve the gyro wrapped in wax paper to make it easier to eat.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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