Greek Chicken Gyros
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 1 kg | Chicken thighs | |
| 3 | Tomatoes | |
| 3 | Cucumber | |
| .5 | Red onions | |
| 3 tbsp | Lemon juice | |
| 3 tbsp | Greek yogurt | |
| 4 | Pita bread | |
| 4 cloves | Garlic | (minced) |
| 1.5 tbsp | Oregano | |
| 8 servings | Tzatziki sauce | |
| 1 tbsp | Apple cider vinegar | |
| 1 tbsp | Olive oil |
- Place the Marinade ingredients (garlic, vinegar, lemon juice, olive oil, yogurt, oregano) in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours. Toss the chopped and deseeded tomatoes, cucumber, and onions in a small bowl for the salad.
- Brush the grill with oil, then preheat on medium high, or heat 1 tbsp of oil in a frying pan over medium high heat. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving. - If your chicken thighs are large, you may need to cut them. Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some salad down the middle of the bread, then top with chicken and Tzatziki.
Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.
Fat:
33.3g
Saturates:
8.7g
Sugars:
8.2g
Protein:
34g
Carbs:
47.4g
Fiber:
4.5g
52.9%
Calories
47.9%
Carbs
40%
Protein
83.3%
Fat
18%
Fiber