When we say creamy, we mean it – featuring tzatziki plus a luscious 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.
Greek Chicken Gyros
Greek Chicken Gyros
with tzatziki & fresh oregano
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chicken
- Flatbread
- Flatbreads
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Oregano
- Garlic Flakes
- Grated Mozzarella Cheese
- Low Fat Plain Yoghurt
- Salad Leaves
- Sliced Onion
- Smoked Paprika
- Sun-Dried Tomatoes
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
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 oregano. Fry until fragrant, 1-2 minutes. Add the yoghurt and ½ the sun-dried tomatoes. Stir until combined. Remove from the heat, mix through the chicken, the cheese, and season.
TOASTED FLATBREAD
Place a clean pan over medium heat. When hot, toast the flatbread/s until golden, 1-2 minutes per side.
SO-GOOD GYROS
Top the toasted flatbread/s with the cheesy sun-dried tomato chicken. Dollop over the tzatziki and top with ½ the shredded salad leaves. Roll up before serving. Make a side salad with the remaining salad leaves, the sun-dried tomatoes, and a drizzle of olive oil. Enjoy, Chef!
Free-range Chicken Breast - 1
Sliced Onion - 75g
Smoked Paprika - 10ml
Garlic Flakes - 10ml
Fresh Oregano - 3g
Low Fat Plain Yoghurt - 50ml
Sun-dried Tomatoes - 20g
Grated Mozzarella Cheese - 40g
Flatbread - 1
Tzatziki - 50ml
Salad Leaves - 20g
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 oregano. Fry until fragrant, 1-2 minutes. Add the yoghurt and ½ the sun-dried tomatoes. Stir until combined. Remove from the heat, mix through the chicken, the cheese, and season.
TOASTED FLATBREAD
Place a clean pan over medium heat. When hot, toast the flatbread/s until golden, 1-2 minutes per side.
SO-GOOD GYROS
Top the toasted flatbread/s with the cheesy sun-dried tomato chicken. Dollop over the tzatziki and top with ½ the shredded salad leaves. Roll up before serving. Make a side salad with the remaining salad leaves, the sun-dried tomatoes, and a drizzle of olive oil. Enjoy, Chef!
Free-range Chicken Breasts - 2
Sliced Onion - 150g
Smoked Paprika - 20ml
Garlic Flakes - 20ml
Fresh Oregano - 5g
Low Fat Plain Yoghurt - 100ml
Sun-dried Tomatoes - 40g
Grated Mozzarella Cheese - 80g
Flatbreads - 2
Tzatziki - 100ml
Salad Leaves - 40g
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 oregano. Fry until fragrant, 1-2 minutes. Add the yoghurt and ½ the sun-dried tomatoes. Stir until combined. Remove from the heat, mix through the chicken, the 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 GYROS
Top the toasted flatbreads with the cheesy sun-dried tomato chicken. Dollop over the tzatziki and top with ½ the shredded salad leaves. Roll up before serving. Make a side salad with the remaining salad leaves, the sun-dried tomatoes, and a drizzle of olive oil. Enjoy, Chef!
Free-range Chicken Breasts - 3
Sliced Onion - 225g
Smoked Paprika - 30ml
Garlic Flakes - 30ml
Fresh Oregano - 8g
Low Fat Plain Yoghurt - 150ml
Sun-dried Tomatoes - 60g
Grated Mozzarella Cheese - 120g
Flatbreads - 3
Tzatziki - 150ml
Salad Leaves - 60g
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 oregano. Fry until fragrant, 1-2 minutes. Add the yoghurt and ½ the sun-dried tomatoes. Stir until combined. Remove from the heat, mix through the chicken, the 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 GYROS
Top the toasted flatbreads with the cheesy sun-dried tomato chicken. Dollop over the tzatziki and top with ½ the shredded salad leaves. Roll up before serving. Make a side salad with the remaining salad leaves, the sun-dried tomatoes, and a drizzle of olive oil. Enjoy, Chef!
Free-range Chicken Breasts - 4
Sliced Onion - 300g
Smoked Paprika - 40ml
Garlic Flakes - 40ml
Fresh Oregano - 10g
Low Fat Plain Yoghurt - 200ml
Sun-dried Tomatoes - 80g
Grated Mozzarella Cheese - 160g
Flatbreads - 4
Tzatziki - 200ml
Salad Leaves - 80g
Woolies Products in this dish
