High protein chicken gyro
Serves 1
Directions
- 1Grab your diced chicken breast, add some low fat Greek yoghurt, salt, turmeric, cumin powder, coriander powder, chilli powder, lemon juice, tomato paste, a drop of food colouring, mix it and set it to the side.
- 2To make the yoghurt mint sauce, in a blender cup add yoghurt, mint, garlic, cumin, green chilli, salt and blend it together.
- 3Cook your chicken on medium to high heat for 10 to 15 minutes.
- 4To make the garlic flatbread, mix together flour, yoghurt and garlic powder, kneading it for about 5 minutes and then making three equal balls.
- 5Roll out the dough with a rolling pin.
- 6Cook each flatbread on a pan on high heat for 2 minutes on each side.
- 7Assemble it by dividing the sauce, chicken and fresh coriander across all three rolls.
- 8Roll them up.
Ingredients
- 600 g Diced Skinless Chicken Breast
- 125 g Low Fat Greek Yoghurt
- 1 Tsp Salt
- 1 Tsp Turmeric
- 1 Tsp Cumin Powder
- 1 Tsp Coriander Powder
- 1 Tsp Chilli Powder
- 1 Tbsp Lemon Juice
- 1 Tbsp Tomato Paste
- Drop Red Food Colouring
- 240 g Low Fat Yoghurt
- 15 g Mint
- 3 Garlic Cloves
- 0.5 Green Chilli
- 1 Tsp Salt
- 180 g Self Raising Flour
- 225 g Yoghurt
- Garlic Powder
- Coriander
Equipment
BlenderPanRolling pin
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