Lemony chicken gyros with mustard tzatziki
- 800g chicken thigh fillets, cut in half, fat removed
- 1 tablespoon olive oil
- 2 tablespoons honey
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 4 soft wholemeal wraps
- 4 large tomatoes, thinly sliced
- 1 small cucumber, peeled into ribbons
- Lemon wedges, to serve
- Mustard tzatziki
- 2 small cucumbers, finely grated
- 2 cups reduced-fat Greek-style yoghurt
- ¼ cup loosely packed fresh dill, finely chopped
- 2 teaspoons Dijon mustard
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika (optional)
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1 Preheat oven to 180°C. Line a large baking tray with baking paper.
2 Place chicken, oil, honey, lemon zest and juice in a large mixing bowl. Season with salt and freshly ground black pepper, mixing well to coat chicken. Cover with cling wrap, transfer to fridge and allow to marinate for 30 minutes.
3 Meanwhile, to make mustard tzatziki, squeeze excess liquid from grated cucumber. Place all ingredients in a bowl, mixing well to combine. Season with freshly ground black pepper.
4 Place chicken on prepared tray and cook for 25 minutes or until cooked through. When cool enough to handle, thinly slice.
5 Place wraps in a hot frying pan and heat for 1 minute on each side or until lightly toasted. Divide among serving plates. Spread 1 heaped tablespoon of tzatziki over each wrap. Top with tomato, chicken and cucumber, then serve with lemon wedges.
Use leftover mustard tzatziki as a dip for raw vegies. Store it an airtight container in the fridge for up to five days.
Nutrition Info (per serve)
Total fat 16.4g
–Saturated fat 4.1g
Dietary fibre 6.5g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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