Chicken Gyros-Style Pitas
with Golden Wedges & Salad
- Soy
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Gluten
- Wheat
- Milk
Ready for a dinner upgrade? These zesty chicken pita pockets are the perfect weeknight win. Tender, lemon-kissed chicken tucked inside warm bread with a refreshing tomato salad. Served alongside crunchy, savoury wedges and a cooling mayo, this meal is bright, satisfying and bursting with flavour.
Ingredients
330 g
Chicken Breast
1 sachet
Chicken Salt
(Contains: Soy; May be present: Gluten, Wheat.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Lemon Pepper Seasoning
1 packet
Mixed Salad Leaves
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
2
Potato
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
- Place on lined oven tray. Drizzle with olive oil and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, thinly slice tomato into wedges.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
- In the last minute, sprinkle over lemon pepper seasoning, turning to coat.
TIP: The chicken is cooked when it is no longer pink inside.
- When wedges have 5 minutes remaining, bake pita bread directly on a wire oven rack until heated through, 2-3 minutes.
- In a medium bowl, combine mixed salad leaves, tomato, a drizzle of olive oil and vinegar. Season.
- To tray with wedges, sprinkle over chicken salt and toss to coat.
- Slice chicken.
- Halve pita bread and spread with dill & parsley mayonnaise. Fill with salad and zesty chicken.
- Divide chicken gyros-style pitas and chicken salt fries between plates. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it tasty, though some felt it needed more seasoning. The lemon pepper and herbed mayo were highlights.
- Ease of prep: Customers praised the simple, clear instructions and quick cooking time. It's faster than takeaway for a weeknight meal.
- Suggestions: Several recommended using wraps instead of pitas for easier filling. Adding tzatziki or cheese could boost flavour.
- Portions: Some found it very filling, while others felt the chicken or potato servings were too small for four people.
- Versatility: One customer enjoyed customising with Greek salad and baked pita wedges for a delicious twist.
