Lunch · Medium
Chicken Gyro Pita
Chicken Gyro Pita is a practical, fitness-friendly adaptation of a widely recognised dish, built around Chicken Breast, raw, Whole-Wheat Pita, Greek Yogurt 2%, Cucumber. The recipe uses seasoned chicken searing and fresh pita assembly rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 49g
- Energy
- 487 kcal
- Carbs
- 53g
- Fat
- 9g
- Time
- 38 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 620 gChicken Breast, raw
- 320 gWhole-Wheat Pita
- 220 gGreek Yogurt 2%
- 240 gCucumber
- 220 gTomato
- 80 gRed Onion
- 45 gLemon Juice
- 10 gOlive Oil
Make it
Method
Weigh and prepare all ingredients for Chicken Gyro Pita: 620 g Chicken Breast, raw, 320 g Whole-Wheat Pita, 220 g Greek Yogurt 2%, 240 g Cucumber, 220 g Tomato, 80 g Red Onion, 45 g Lemon Juice, 10 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Chicken Breast, raw in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 18 minutes. The ingredients should be tender but not falling apart.
Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.
Divide Chicken Gyro Pita into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 49g
- Carbs
- 53g
- Fat
- 9g
- Energy
- 487 kcal
