Recipe

Chicken Gyro

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Chicken Gyro

Toasted tortillas topped with salad, tender chicken fillets, lemon yoghurt and fresh mint.




Ingredients to serve 2

  • ½ x lemon
  • 60ml x yoghurt
  • ½ tbsp x lemon juice (for the lemon yoghurt)
  • ½ tsp x dried mint
  • ¼ clove x garlic – peel, grate finely & chop
  • 1 x tomatoes – dice (½ cm)
  • ⅛ x cabbage – slice thinly
  • ¼ x red onion – peel & chop finely
  • 5g x fresh mint – remove leaves & chop roughly
  • 250g x chicken fillets
  • 1½ tsp x Eastern Spice Blend
  • 2 x tortillas
  • ½ x fresh chilli (optional) – slice thinly
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x lemon
  • 120ml x yoghurt
  • 1 tbsp x lemon juice (for the lemon yoghurt)
  • 1 tsp x dried mint
  • ½ clove x garlic – peel, grate finely & chop
  • 2 x tomatoes – dice (½ cm)
  • ¼ x cabbage – slice thinly
  • ½ x red onion – peel & chop finely
  • 10g x fresh mint – remove leaves & chop roughly
  • 500g x chicken fillets
  • 3 tsp x Eastern Spice Blend
  • 4 x tortillas
  • 1 x fresh chilli (optional) – slice thinly
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon in half and juice. Set aside.

Step 3

Lemon yoghurt: In a small bowl, mix together the yoghurt, lemon zest, lemon juice (see quantity above for the lemon yoghurt), dried mint and the garlic. Season with salt and pepper to taste and set aside.

Step 4

Salad: In a bowl, mix together the tomatoes, cabbage, red onion and HALF the fresh mint leaves. Drizzle with a little olive oil, season with salt and pepper to taste and set aside.

Step 5

Chicken: Season the chicken fillets with salt, pepper and the Eastern Spice Blend. Place a large frying pan on medium-high heat. Add a knob of butter, a drizzle of olive oil and the chicken fillets. Cook the chicken fillets for 4-5 minutes, adding a knob of butter in the last minute. Make sure the chicken is golden and cooked through.

Step 6

Tortillas: Just before serving, toast the tortillas for about 30 seconds on each side in a hot, dry frying pan.

Step 7

Serve the toasted tortillas topped with the salad, the chicken fillets, lemon yoghurt and the REST of the fresh mint leaves. Sprinkle over the chilli slices (optional).