GREEK CHICKEN GYROS WITH CHIPS, SALAD & TZATZIKI

We love making fast food recipes fun, healthy and delicious. This Greek-style chicken gyros is stuffed full of salad, free range chicken tenderloins, oven baked chips and finished with a big hit of tzatziki. A new family favourite.

30 minutes. Free range. 

Serves 2

Ingredients
350g free range skinless chicken tenderloins
1 tablespoon shish tawook or shawarma spice mix
1 tomato
1 Lebanese cucumber
1 red onion
40g rocket
2 Soulvlaki flatbreads
100g tzatziki
400g Desiree potatoes

Make chips
Preheat oven to 200ºc on fan bake. Cut potatoes into 1cm chips and place on a baking tray. Drizzle generously with olive oil and season with salt and pepper. Place on middle rack and cook for 25 minutes or until golden. Cook chicken In a bowl combine a drizzle of olive oil, spices, chicken, salt and pepper. Mix to coat well. Heat a non-stick fry pan or grill pan to a medium to high heat. Cook chicken for 3 minutes on each side. Remove from the pan, cover with foil and rest for 2 minutes.

Make salad
Dice the tomato and cucumber. Finely slice the onion (use amount to your taste). Combine in a large bowl with the rocket. Dress with a drizzle of olive oil, salt and pepper. Toss to combine and set aside.

Warm flatbreads
Wrap flatbreads in foil and place in oven for 2 minutes just before serving.

To serve
Place salad on flatbreads and top with chicken strips, chips and tzatziki. 

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 19, 2016 by Timothy Ryder
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