Ingredients (14)
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cucumber grated ½ cup
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Greek yogurt ¼ cup
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iceberg lettuce shredded 1 cup
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onion sliced 1 cup
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zucchini halved, cut into half-moon slices 1 cup
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tomato cut in half, sliced 1
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oregano 1 teaspoon
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grocery store rotisserie chicken shredded 1
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lemon juice 2 tablespoons
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olive oil 2 tablespoons
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pocketless pita or flat bread, pieces 4
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salt to taste
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pepper to taste
Steps (5)
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1In 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.
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2Add the shredded chicken to the skillet and toss well to combine with the onion and zucchini. Heat through.
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3Meanwhile, in a separate bowl, combine grated cucumber, Hidden Valley® Original Ranch® Dressing, yogurt, oregano and lemon juice. Mix well and set aside.
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4To 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.
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5Fold in half and serve. Serve the gyro wrapped in wax paper to make it easier to eat.
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