[BYOP] Greek-Style Chicken Gyros Bar

• Meanwhile, thinly slice red onion (see ingredients). 
• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• Finely chop garlic.
• Slice tomato into wedges.
• Thinly slice cucumber into sticks.
• In a medium bowl, combine chicken tenderloins, garlic & herb seasoning, dried oregano (see ingredients) and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.

TIP: Chicken is cooked through when it is no longer pink inside.

• While the chicken is cooking, in a small bowl, combine garlic, olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper.
• Spread mini flour tortillas out evenly on second lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil.
• Bake until golden, 5-10 minutes.