Greek Festival Grilled Chicken Gyro

Marinated chicken breast served on a pita with lettuce, tomato and roasted red pepper tzatziki sauce

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 4 hrs 25 min
Cook Time: 6 min

RECIPE
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Servings:

Yield: 4 Sandwiches

Ingredients:

4 (7 inch) pita breads
3 cups shredded lettuce
1 cup Roma tomatoes, diced ½ inch

Marinade Chicken Breast
2 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons red wine vinegar
1 teaspoon garlic, minced
¼ teaspoon dry ground mustard
¼ teaspoon paprika
1/8 teaspoon poultry seasoning
½ teaspoon dried oregano leaves
4 chicken breasts, boneless and skinless

Roasted Red Pepper Tzatziki Sauce
1/3 cup tzatziki sauce
4 teaspoons roasted red pepper

Allergens:

Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

Marinade Chicken Breast: In a bowl, add lemon juice, olive oil, salt, pepper, vinegar, garlic, mustard, paprika, poultry seasoning and oregano. Mix well for marinade. Add chicken to marinade. Toss to coat evenly. Place chicken and marinade in shallow pan. Cover and refrigerate for 4 hours. Place chicken breast on 350˚F grill. Grill on each side for 3 minutes. Slice chicken breast on a bias into ¼-inch slices.
Roasted Red Pepper Tzatziki Sauce: Combine tzatziki sauce and roasted red pepper.
Sandwich Build: Place pita bread on flat surface. Evenly arrange sliced chicken breast on ½ of pita. Top chicken with 2 tablespoons Roasted Red Pepper Tzatziki Sauce. Top sauce with ½ cup shredded lettuce. Top lettuce with 1 tablespoon diced tomatoes. Fold sandwich in half.