Greek Chicken Gyros
Ingredients(14)
cucumber grated
½ cup
Greek yogurt
¼ cup
¼ cup
iceberg lettuce shredded
1 cup
onion sliced
1 cup
zucchini halved, cut into half-moon slices
1 cup
tomato cut in half, sliced
1
oregano
1 teaspoon
grocery store rotisserie chicken shredded
1
lemon juice
2 tablespoons
olive oil
2 tablespoons
pocketless pita or flat bread, pieces
4
salt to taste
pepper to taste
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(5)
- 1
In a skillet over medium heat, add olive oil, onions and zucchini. Cook for about 5 minutes until onions and zucchini begin to brown, but are still crunchy.
- 2
Add the shredded chicken to the skillet and toss well to combine with the onion and zucchini. Heat through.
- 3
Meanwhile, in a separate bowl, combine grated cucumber, Hidden Valley® Original Ranch® Dressing, yogurt, oregano and lemon juice. Mix well and set aside.
- 4
To assemble, spread some of the yogurt mixture onto a warmed pita bread and sprinkle with shredded lettuce and tomato slices. Then place heaping tablespoons of the chicken/vegetable mixture on top.
- 5
Fold in half and serve. Serve the gyro wrapped in wax paper to make it easier to eat.
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