What are the main ingredients in Cheesy Sun-dried Tomato Chicken Gyros?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Cheesy Sun-dried Tomato Chicken Gyros?

Calories: 1058, Carbs: 70 grams, Fat: grams, Protein: 58.5 grams, Sugar: 14.2 grams, Salt: 1175 grams

How do I prepare Cheesy Sun-dried Tomato Chicken Gyros?

SO-GOOD SHAWARMA: Top the toasted flatbreads with the cheesy sun-dried tomato chicken. Dollop over the garlic mayo. Top with ½ the shredded salad leaves and ½ the cucumber half-moons. Roll up before serving. Make a side salad with the remaining salad leaves, the cucumber, the sun-dried tomatoes, and a drizzle of olive oil. Enjoy, Chef! TOASTED FLATBREAD: Place a clean pan over medium heat. When hot, toast the flatbreads until golden, 1-2 minutes per side. PACKED WITH FLAVOUR: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the paprika, the garlic flakes, and the picked oregano. Fry until fragrant, 1-2 minutes. Add the yoghurt and ½ the drained sun-dried tomatoes. Stir until combined. Remove from the heat, mix through the cooked chicken, the grated cheese, and season. GOLDEN CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.

What should be prepared from my kitchen to make Cheesy Sun-dried Tomato Chicken Gyros?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Cheesy Sun-dried Tomato Chicken Gyros

When we say creamy, we mean it – featuring a roasted garlic mayo plus double thick yoghurt & sun-dried tomato sauce to coat everything inside the toasted flatbread. Now roll up the flatbread, roll up your sleeves, and get stuck in.

Cheesy Sun-dried Tomato Chicken Gyros

with roasted garlic mayo & fresh oregano

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Chicken
Cucumber
Flatbread
Flatbreads
Free-range Chicken Mini Fillets
Fresh Oregano
Garlic Flakes
Grated Mozzarella Cheese
Greek Yoghurt
Roasted Garlic Mayo
Salad Leaves
Sliced Onion
Smoked Paprika
Sun-Dried Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Cheesy Sun-dried Tomato Chicken Gyros

Serves 1

GOLDEN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan.
PACKED WITH FLAVOUR
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the paprika, the garlic flakes, and the picked oregano. Fry until fragrant, 1-2 minutes. Add the yoghurt and ½ the drained sun-dried tomatoes. Stir until combined. Remove from the heat, mix through the cooked chicken, the grated cheese, and season.
TOASTED FLATBREAD
Place a clean pan over medium heat. When hot, toast the flatbread until golden, 1-2 minutes per side.
SO-GOOD SHAWARMA
Top the toasted flatbread with the cheesy sun-dried tomato chicken. Dollop over the garlic mayo. Top with ½ the shredded salad leaves and ½ the cucumber half-moons. Roll up before serving. Make a side salad with the remaining salad leaves, the cucumber, the sun-dried tomatoes, and a drizzle of olive oil. Enjoy, Chef!

Free-range Chicken Mini Fillets - 150g
Sliced Onion - 75g
Smoked Paprika - 10ml
Garlic Flakes - 10ml
Fresh Oregano - 3g
Greek Yoghurt - 50ml
Sun-dried Tomatoes - 20g
Grated Mozzarella Cheese - 40g
Flatbread - 1
Roasted Garlic Mayo - 1 unit
Salad Leaves - 20g
Cucumber - 50g

Download the Recipe

Serves 2

GOLDEN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
PACKED WITH FLAVOUR
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the paprika, the garlic flakes, and the picked oregano. Fry until fragrant, 1-2 minutes. Add the yoghurt and ½ the drained sun-dried tomatoes. Stir until combined. Remove from the heat, mix through the cooked chicken, the grated cheese, and season.
TOASTED FLATBREAD
Place a clean pan over medium heat. When hot, toast the flatbreads until golden, 1-2 minutes per side.
SO-GOOD SHAWARMA
Top the toasted flatbreads with the cheesy sun-dried tomato chicken. Dollop over the garlic mayo. Top with ½ the shredded salad leaves and ½ the cucumber half-moons. Roll up before serving. Make a side salad with the remaining salad leaves, the cucumber, the sun-dried tomatoes, and a drizzle of olive oil. Enjoy, Chef!

Free-range Chicken Mini Fillets - 300g
Sliced Onion - 150g
Smoked Paprika - 20ml
Garlic Flakes - 20ml
Fresh Oregano - 5g
Greek Yoghurt - 100ml
Sun-dried Tomatoes - 40g
Grated Mozzarella Cheese - 80g
Flatbreads - 2
Roasted Garlic Mayo - 1 unit
Salad Leaves - 40g
Cucumber - 100g

Download the Recipe

Serves 3

GOLDEN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
PACKED WITH FLAVOUR
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 6-7 minutes (shifting occasionally). Add the paprika, the garlic flakes, and the picked oregano. Fry until fragrant, 1-2 minutes. Add the yoghurt and ½ the drained sun-dried tomatoes. Stir until combined. Remove from the heat, mix through the cooked chicken, the grated cheese, and season.
TOASTED FLATBREAD
Place a clean pan over medium heat. When hot, toast the flatbreads until golden, 1-2 minutes per side.
SO-GOOD SHAWARMA
Top the toasted flatbreads with the cheesy sun-dried tomato chicken. Dollop over the garlic mayo. Top with ½ the shredded salad leaves and ½ the cucumber half-moons. Roll up before serving. Make a side salad with the remaining salad leaves, the cucumber, the sun-dried tomatoes, and a drizzle of olive oil. Enjoy, Chef!

Free-range Chicken Mini Fillets - 450g
Sliced Onion - 225g
Smoked Paprika - 30ml
Garlic Flakes - 30ml
Fresh Oregano - 8g
Greek Yoghurt - 150ml
Sun-dried Tomatoes - 60g
Grated Mozzarella Cheese - 120g
Flatbreads - 3
Roasted Garlic Mayo - 2 units
Salad Leaves - 60g
Cucumber - 150g

Download the Recipe

Serves 4

GOLDEN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan.
PACKED WITH FLAVOUR
Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 6-7 minutes (shifting occasionally). Add the paprika, the garlic flakes, and the picked oregano. Fry until fragrant, 1-2 minutes. Add the yoghurt and ½ the drained sun-dried tomatoes. Stir until combined. Remove from the heat, mix through the cooked chicken, the grated cheese, and season.
TOASTED FLATBREAD
Place a clean pan over medium heat. When hot, toast the flatbreads until golden, 1-2 minutes per side.
SO-GOOD SHAWARMA
Top the toasted flatbreads with the cheesy sun-dried tomato chicken. Dollop over the garlic mayo. Top with ½ the shredded salad leaves and ½ the cucumber half-moons. Roll up before serving. Make a side salad with the remaining salad leaves, the cucumber, the sun-dried tomatoes, and a drizzle of olive oil. Enjoy, Chef!