Gyro Chicken

Flatten the chicken breast with a mallet or tenderizing tool (flip over, as needed) to make about ¼ to ½-inch thick overall. Put into a bowl.
2 breasts boneless, skinless Chicken Breasts
Add the "Gyro Chicken Marinade" Ingredients into the same chicken bowl and mix everything thoroughly together. Set aside in fridge.
⅓ cup olive oil, 1 Tablespoon lime juice, 1 teaspoon minced garlic
Mix "Ingredients for Tzatziki Sauce" together into a separate small bowl and set aside in fridge.
1 Cup Yogurt, whole plain, 2 teaspoons dried dill weed, ½ teaspoon ground black pepper, 1 teaspoon minced garlic, 1½ teaspoons chicken bouillon granules, ½ cup Feta Cheese
Prepare the toppings and set aside in fridge. Regarding the bell pepper, cut it into strips, remove membrane and seed, and lightly coat in olive oil. The cucumber should be peeled and cut into small strips. The red onion should be diced. Rinse lettuce leaves.
1 medium red bell pepper, 1 Tablespoon olive oil, ½ medium cucumber, 3 Tablespoons red onion, 4 leaves Romaine Lettuce
COOKING (Oven Broiler, Outdoor Grill, or Electric Grill): Remove the chicken from its marinade and broil in oven (middle shelf) or grill each side about 5-7 minutes. Then, broil, grill, or pan fry the oil-coated bell pepper strips for about 3-5 minutes, until softened a bit.
Wrap the Pita Bread completely in paper towels and heat up in a microwave (about 30 seconds). Cut up the cooked chicken into strips about as wide as it is thick.
4 servings Pita bread
Place the warmed Pita Bread onto individual plates. Spread the Ziki Sauce over the bread center leaving about a ½ to 1-inch border. Place the chicken strips and Toppings next (ensure lettuce goes on last). Fold bread over and enjoy!

Ingredients

Gyro Chicken Marinade Ingredients

Ingredients of Tzatziki Sauce (Ziki Sauce)

Toppings

Instructions

Reference