High protein chicken gyro

Serves 1
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Directions

  1. 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.
  2. 2To make the yoghurt mint sauce, in a blender cup add yoghurt, mint, garlic, cumin, green chilli, salt and blend it together.
  3. 3Cook your chicken on medium to high heat for 10 to 15 minutes.
  4. 4To make the garlic flatbread, mix together flour, yoghurt and garlic powder, kneading it for about 5 minutes and then making three equal balls.
  5. 5Roll out the dough with a rolling pin.
  6. 6Cook each flatbread on a pan on high heat for 2 minutes on each side.
  7. 7Assemble it by dividing the sauce, chicken and fresh coriander across all three rolls.
  8. 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