Cole and I are doing our best to be a little more health concious so we've been making a lot of our meals from scratch and making them super colorful with fresh veggies and lots of protein. This is a recipe I took off of Pinterest, but doctored up in my own way.
I made homemade flat bread to go with this and holy cow, that made the whole meal taste like it came right out of a food truck in Greek Town! If you want to impress yourself and your eaters, you can find my really easy recipe for flat bread here. You can totally use store bought flat bread, but if you do that, I recommend heating them up in the microwave for 20 seconds before serving so the bread folds a little better.
We loved the way this recipe turned out and it will for sure be making a regular appearance in our dinner rotations this summer since it's so filling, refreshing, and quick to make. If you want to go full vegetarian, simply omit the chicken and make a double batch of chickpeas!
Servings: 8-10 gyros
Prep Time: 10 min
Total Time: 30 min
INGREDIENTS:
1 15 oz can of chickpeas, drained, rinsed, and pat dry with a paper towel
2 medium size chicken breasts, sliced into half inch strips
2 Tbsp olive oil
2 Tbsp paprika
1 tsp cayenne pepper
2 tsp black pepper
Pinch of salt
8 pita flatbreads (store bought OR you can make your own in about an hour!)
2 cups tzatzki sauce (store bought or you can find a recipe at the bottom of this post!)
1/2 an onion, sliced into strips
4 butter lettuce leafs, roughly chopped
2 medium tomatoes, diced
DIRECTIONS:
Preheat oven to 400 degrees F. In a medium sized bowl, gently toss chickpeas in olive oil, paprika, cayenne pepper, black pepper, and salt.
Using a slotted spoon, remove the chickpeas from the bowl, reserving at least half the marinade, and spread the chickpeas evenly on a rimmed baking sheet that has been lightly coated in non-stick cooking spray or prepared with a silicon baking mat. Bake for 20 minutes until the chickpeas are browned, but not hard.
Heat a pan on the stove over medium heat. Place the chicken strips in the bowl that the chickpeas were in with the leftover marinade. Toss to coat.
Cook the chicken strips in the hot pan for about 2 minutes, flipping after 1 minute, ensuring the chicken is cooked all the way through before removing from the pan and placing on a plate lined with a paper towel.
Spread at least 2 Tbsp of tzatzki sauce on one side of a pita, add chickpeas and 2-3 strips of chicken. Add veggies, fold in half, and enjoy!
HOMEMADE TZATZKI SAUCE
INGREDIENTS:
2 cups plain greek yogurt
1 cup shredded or diced cucumber
2 Tbsp lemon juice
2 cloves garlic, minced
1 Tbsp chopped dill
1/2 tsp ground black pepper
Pinch of salt
DIRECTIONS:
Sprinkle a pinch of salt on the prepared cucumber and place the cucumber in a bowl that has been lined with at least 2 paper towels. Let sit for at least 5 minutes to allow moisture to release from the cucumber. Wring out any remaining moisture from the cucumber using the paper towel.
Mix together yogurt, cucumber, lemon juice, garlic, dill, and black pepper. Add more salt to taste.
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