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Chicken Gyros

  • 360calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon(s) olive oil

  2. 1 1/2 pound(s) skinless, boneless chicken-breat halves , cut into 1-inch chunks

  3. 1/2 teaspoon(s) dried oregano

  4. Salt and pepper

  5. 1/4 cup(s) tahini

  6. 1/4 cup(s) water

  7. 3 tablespoon(s) nonfat plain yogurt

  8. 1 tablespoon(s) fresh lemon juice

  9. 1 clove(s)

  10. garlic , crushed

  11. 1/4 cup(s) cilantro leaves , chopped

  12. 1/4 teaspoon(s) ground red pepper (cayenne)

  13. 4 (6-inch) pitas

  14. 2 cup(s) romaine lettuce , sliced

  15. 1/2 seedless cucumber , chopped

  16. 1 large tomato , chopped

  17. 2 green onions , sliced

Instructions Jump to Ingredients ↑

  1. In 12-inch nonstick skillet, heat oil 1 minute on medium. Sprinkle chicken with oregano, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and toss to coat. Add chicken to skillet and cook 5 to 7 minutes or until chicken is no longer pink throughout. Transfer chicken to plate or bowl; cover with foil to keep warm.

  2. Meanwhile, make tahini sauce: In small bowl, with wire whisk, combine tahini, water, yogurt, lemon juice, and garlic. Stir in cilantro, ground red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Makes about 3/4 cup tahini sauce.

  3. To serve, cut off one-fourth of each pita and save for use another day. Carefully open each pita pocket and fill with one-fourth each romaine, cucumber, tomato, chicken, and green onions. Top with tahini sauce; serve gyros with any additional sauce on the side.

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