Chicken Gyros

Name: Chicken Gyros
Total time: 60 min
Ingredients: Instant Oats; wholemeal spelt flour; baking powder; 0% fat Greek yogurt; water; cucumber, coarsely grated; salt; 0% fat Greek yogurt; small clove garlic, crushed; finely chopped mint; 0% fat Greek yogurt; dried oregano; smoked paprika; salt; lemon, juiced; boneless, skinless chicken breasts; medium tomatoes

with homemade flatbreads and tzatziki

60 min

By Izy Hossack
June 20, 2022

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High protein chicken gyros with homemade oat flour flatbreads, served with creamy tzatziki, juicy tomatoes and lettuce. The chicken is marinated in a spiced yogurt to keep it tender and flavourful, threaded onto skewers and grilled.

Ingredients

4 Persons

Flatbreads:

60 g

Instant Oats
60 g

wholemeal spelt flour
1.25 tsp

baking powder
120 g

0% fat Greek yogurt
1 tbsp

water

Tzatziki:

0.5

cucumber, coarsely grated
1 pinch

salt
150 g

0% fat Greek yogurt
1

small clove garlic, crushed
1 tbsp

finely chopped mint

Filling:

100

0% fat Greek yogurt
1 tsp

dried oregano
1 tsp

smoked paprika
0.25 tsp

salt
1

lemon, juiced
4

boneless, skinless chicken breasts
4

medium tomatoes
4

lettuce leaves

Preparation

1

Combine the oats, flour and baking powder in a medium bowl. Add the yogurt and water then stir together. Tip out onto a clean work surface and knead gently for 2-3 minutes to combine fully. Place back into the bowl, cover and rest at room temperature for 30 minutes.
2

Divide the dough into 4 and roll into balls. Roll out on a floured work surface, dusting lightly with flour as needed, into a roughly 20cm circle. Cook in a griddle pan or heavy-based pan over a high heat on the stove, flipping once browned underneath, until browned on both sides. Wrap the warm flatbreads in a clean tea towel to keep them warm and soft.
3

For the tzatziki, toss the grated cucumber with a pinch of salt and let it sit for a few minutes to pull out moisture. Squeeze to remove as much liquid as possible. Transfer the squeezed solids to a bowl and add the yogurt,garlic and mint, stirring to combine.
4

For the chicken, combine the yogurt, oregano, paprika, salt and lemon juice in a large bowl. Cut the chicken into 4cm chunks and toss in the yogurt mixture until coated. Cover and refrigerate – leave to marinate for at least 30 minutes or up to 24 hours.
5

Remove the chicken from the fridge and thread onto metal skewers, letting excess marinade drip off. Grill the chicken skewers in a griddle pan over a high heat (or on a barbecue), turning occasionally until all sides are browned and the chicken is cooked through, around 4 minutes on each side.
6

To serve, carefully carve the chicken off the skewers with a sharp knife so you have thin slices. Serve wrapped in the flatbreads with tzatziki, tomatoes and lettuce.
1

Enjoy!