oliviahackett:
Chicken Gyros
On a recent visit to Whole Foods, I of course found myself staring at the lovely carb section (aka the breads, bagels, and muffins area). I blame the carb need on the 6 mile run I had just finished, but who’s kidding whom here? I love carbs and always will. I found some of their whole wheat pitas and knew that I needed to make some gyros. Earlier in the week I found a recipe for tzatziki dip off of skinnytaste. The recipe is marvelous by the way—way better than anything else you can buy at the grocery store. I was feeling lazy since it was a Saturday, so I decided to buy a rotisserie chicken to go with it. A few hours later this little gem was created. It was delicious and made for a perfect lunch the next day. If you do pack these for a lunch, I recommend packing the dip in a separate container and adding it on right before you eat the gyro. Nobody likes soggy pita bread.
For the tzatziki dip, see here: http://www.skinnytaste.com/2010/08/skinny-tzatziki.html
Ingredients:
Baked or grilled chicken (1-2 chicken breasts or a rotisserie chicken)
1 cup raw spinach
1 small tomato, sliced
4 slices cucumber
1 slice of provolone (this can be optional)
sprinkle of fresh dill
tzatziki dip
**You can adjust the measurements for varied portion sizes and amounts.**
Warm the pita breads in the microwave for 10-15 seconds so they can soften a little. Add 1 1/2 tbsp. of tzatziki dip per pita bread. Layer the cheese, chicken, spinach, and vegetables. Top with dill.
Aside from preparing the dip (which is also really easy), this is a quick and easy meal. You could make this with grilled lamb or steak if you prefer and add any assortment of vegetables that you like. This is just a general idea of how to make your own gyros instead of going to a Greek restaurant and spending the money on a less healthy version. Hope you guys enjoy!