Chicken Gyro Wrap Recipes

CHICKEN GYRO WRAP

Steps:

• 1. Mix chicken, lettuce, onion and cucumber. Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top each with 2 tablespoons dressing.2. Fold one end of tortilla up about 1 inch over filling fold right and left sides over folded end, overlapping. Fold remaining end down. Cut in half to serve.wing it!Increase the fun by trying other flavors of tortillas, such as red pepper, herb or tomato.1 SERVING: Calories 405 (Calories from Fat 205) Fat 23g (Saturated 4g) Cholesterol 45mg Sodium 455mg Carbohydrate 30g (Dietary Fiber 2g) Protein 20g * % DAILY VALUE: Vitamin A 4% Vitamin C 4% Calcium 8% Iron 12% * DIET EXCHANGES: 2 Starch, 2 Lean Meat, 3 Fat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN GYRO/WRAP

Steps:

• In a skillet over med-high heat sauté chicken cubes seasoned with Mrs. Dash`s table blend seasoning or Greek spices, salt and pepper according to your own tastes.
• While the chicken is cooking, prepare the avocado, tomato, onion and lettuce, set aside. Also, prepare the sour cream by mixing in salt and pepper to taste, set aside.
• Once the chicken is done and has a nice carmelized color and the pan has a sticky coating on the bottom, deglaze the pan with 1/4 cup of water or stock and get all the sticky bits off the bottom of the pan. Let this tasty broth reduce and coat the chicken pieces -- this adds so much flavor to the meat you could use this chicken in a meal alone!
• Once the chicken has cooled for 10 mins., on a large cutting board dice the the chicken into smaller pieces. This helps to fold your wraps easier later and it evenly distributes the chicken into each bite.
• Wrap assembly: On each tortilla put a tablespoon of seasoned sour cream, 2 tablespoons diced chicken, 1 slice of lettuce, 2 tomato pieces, and 2 avocado slices. Close the sides on the wrap and then roll the bottom flap over the top of the ingredients and tuck it in as you roll it up completely.
• With seam side down cut each tortilla into half diagonally and secure each wrap shut with a tooth pick.

CHICKEN GYROS RECIPE BY TASTY

Steps:

• In a large bowl, combine marinade ingredients and stir well.
• On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
• Preheat oven to 400°F (200°C).
• Shred the cucumber, be sure to squeeze out any excess liquid.
• In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
• On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
• Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
• Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
• Enjoy!

CHICKEN GYRO WRAP

Steps:

• Mix chicken, lettuce, onion and cucumber. Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top each with 2 tablespoons dressing.
• Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Cut in half to serve.

EASY CHICKEN GYRO

Steps:

• Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
• Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
• Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
• Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
• Transfer cooked chicken to a plate and allow to rest for 5 minutes.
• Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
• Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.