Chicken Gyros (meatless)
Portion Size: 1 wrap
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. meatless chicken breasts | Trim all visible fat and skin, cut into strips |
| ½ cup cucumbers | Washed, trimmed and coarsely chopped |
| ½ teaspoon dried dill weed | |
| 2 tablespoons garlic (divided) | Washed, peeled, and minced |
| 2 tablespoons cup distilled white vinegar | |
| 2 tablespoons lemon juice (divided) | |
| 1 teaspoon onion powder | |
| 2 tablespoons olive oil (divided) | |
| 1/4 teaspoon salt | |
| ¼ teaspoon oregano, dried | |
| ¼ teaspoon black ground pepper | |
| 2 tablespoons red wine vinegar | |
| 8 (6 inch) Pita bread rounds | For vegan: check label to ensure vegan |
| ½ cup tomato diced | Washed, trimmed and diced |
| ¼ cup red onion | Washed, trimmed and diced |
| 1 cup lettuce | Washed, trimmed and shredded |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place Greek yogurt, cucumber, dill weed, ½ garlic, ½ of lemon juice, white vinegar, 1/2 olive oil, pepper and salt in a blender. Blend until smooth. Chill. | |
| 2 | Wisk together, remaining garlic, lemon juice, red wine vinegar, remaining olive oil, and oregano in a large pan. Season with salt and pepper. Stir in chicken strips and toss to evenly coast. Cover and marinate in refrigerator for 30 minutes | |
| 3 | Pre heat the oven’s broiler and set the oven rack about 6 inches from the heat source. | |
| 4 | Remove chicken from marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet. Broil 2- 4 minutes per side. Allow to rest for 5 minutes. | Cooked to minimum 165F degrees. |
| 5 | Heat oil in large skillet over medium heat. Heat pita bread in skillet until warm and soft. Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onions and lettuce. | Chilled internal temperature maintained at 41°F. |
