Herby chicken gyros
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 1 large skinless chicken breast
- rapeseed oilfor brushing
- small garlic clovecrushed
- ½ tsp dried oregano
- 2 tbsp Greek yogurt
- 10 cm piece cucumbergrated, excess juice squeezed out
- 2 tbsp chopped mintplus a few leaves to serve
- 2 wholemeal pitta breads
- 2 red or yellow tomatoessliced
- 1 red pepperfrom a jar (not in oil), deseeded and sliced
Nutrition: per serving
- kcal352low
- fat9glow
- saturates4g
- carbs34g
- sugars6g
- fibre6g
- protein31g
- salt1.4g
Method
step 1
Cut the chicken breast in half lengthways, then cover with cling film and bash with a rolling pin to flatten it. Brush with some oil, then cover with the garlic, oregano and some pepper. Heat a non-stick frying pan and cook the chicken for a few mins each side. Meanwhile, mix the yogurt, cucumber and mint to make tzatziki.
step 2
Cut the tops from the pittas along their longest side and stuff with the chicken, tomato, pepper and tzatziki. Poke in a few mint leaves to serve. If taking to the office for lunch, pack the tzatziki in a separate pot and add just before eating to prevent the pitta going soggy before lunchtime.
