Chicken Gyros-Style Pitas
with Herby Mayo & Salad
Calories
:
965 kcalProtein
:
53.7g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Soy
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Gluten
- Wheat
- Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Mixed Salad Leaves
1 sachet
Chicken Salt
(Contains: Soy; May be present: Gluten, Wheat.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Lemon Pepper Seasoning
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
2
Potato
1
Tomato
1 packet
Potato Fries
330 g
Chicken Thigh
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Baking Sheet with Baking Paper
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Place potato fries on a lined oven tray. Drizzle with olive oil and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If you added potato fries, no need to prep — save the whole ones for another meal!
TIP: If your oven tray is crowded, divide between two trays.
2
- Meanwhile, thinly slice tomato into wedges.
- Cut chicken thigh into 2cm chunks.
- In a medium bowl, combine chicken, lemon pepper seasoning and a drizzle of olive oil.
3
- In a large frying pan, heat a drizzle of olive oil over high heat.
- Cook chicken, tossing until browned and cooked through, 5-6 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
4
- When fries have 5 minutes remaining, bake pita bread directly on a wire oven rack until heated through, 2-3 minutes.
5
- In a medium bowl, combine mixed salad leaves, tomato, a drizzle of olive oil and vinegar. Season.
6
- To tray with fries, sprinkle over chicken salt and toss to coat.
- 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!
