Easy Greek Gyros

Recipe by Molly
at missmollymakes.com

5 from 3 votes

Insanely delicious Greek Wrap consisting of juicy flavoured protein (chicken, lamb or beef), fresh tomato, lettuce, onion that is smothered in our Creamy Thick Tzatziki and served in our Easy Naan Bread.

Prep Time30

Cook Time20

naan proofing time1

Total Time1 50

Servings: serves

Calories: 680kcal

Ingredients

Greek Chicken

500 g chicken breast/thighs diced or sliced into strips (~2 chicken breasts)
2 cloves garlic minced/crushed
2 tsp FTF Greek Seasoning Recipe is our cookbook or use mixture of oregano, thyme, onion powder
1 tbsp olive oil
½ tsp preserved lemon, finely diced or replace with lemon zest
¼ tsp salt
¼ tsp freshly ground black pepper

Extras

1 cup Creamy Thick Tzatziki
4-8 Homemade Easy Naan Bread
1-2 tomato thinly sliced
1 cup lettuce shredded
1 red onion thinly sliced

Instructions

Prepare the Homemade Easy Naan Bread

In a large bowl, combine all ingredients for the dough and mix with a chopstick or spatula. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.
Clean the bowl then lightly oil. Transfer the dough to the bowl and cover with plastic wrap or a damp kitchen towel (I like to use a reusable shower cap). Let sit in a warm place for 1 to 1.5 hours, or until about doubled in size.
When the dough is ready, dust the bench or silicone mat with enough flour so that it doesn't stick. Place the dough onto bench.
Divide into 6 portions, dusting with more flour as necessary so the dough doesn't stick. Using a rolling pin, roll one of the dough balls into an oval shape about (3mm or 1/8-inch thick). Remove any excess flour. Allow the flatbreads to sit for 10 minutes before frying to proof.
Place a large cast iron or pan over medium-high heat until hot. Gently baste each side with oil then lay the dough in the skillet and cook until the top is bursting with air bubbles and the bottom is golden and browned in spots, 2-3 minutes.
Flip the naan and cook about 1-2 minutes more until the the bottom is browned.
Remove & place the naan in a tea towel-lined dish to keep warm.

Prepare the Creamy Thick Tzatziki

Strain the Yoghurt: Place the strainer/sieve on top of a medium bowl or jug. Line it with chux dish cloth/muslin cloth/paper towel.
Spoon the yoghurt into the strainer/sieve and let it sit for at least 1 hour (or more) in the fridge to draw out any excess liquid. This helps create a thicker, creamier texture, the longer you leave it, the thicker it will get.
Grate the cucumber into another dish cloth/muslin cloth/paper towel and squeeze out any excess water.
Mix it all together & let flavours meld : Add the strained yoghurt into a large mixing bowl with the grated cucumber, olive oil, garlic, min, lemon juice then salt and pepper. Mix well. Let sit for at least 15-20 minutes to help the flavour meld.
Taste and season with salt, pepper and garlic as desired.

Make the Greek chicken

In a small bowl, combine your meat of choice (chicken, beef or lamb), FTF Greek seasoning mix, garlic, lemon, salt and pepper.
Heat a large non-stick frying pan over a medium high heat with olive oil. Add chicken and cook until lightly golden and opaque inside.

Bring it all together

Place the naan on a sheet of foil or baking paper and spoon on tzatziki. Add chicken, tomato, onion and lettuce and roll up, enclosing the filling.
Enjoy!

Nutrition