Chicken Gyros with Cucumber Salsa

20 minutes Prep Time
20 minutes Cook Time
4 Servings

Make ahead for easy-to-grab lunches throughout the week. Juicy chicken topped with a fresh, cool salsa all stuffed in a pita! Put your salsa and chicken in separate containers and assemble when you’re ready to eat.

Ingredients

  • 1 large cucumber, peeled and seeded

  • 1 can Red Gold Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz OR

  • 1 can Red Gold Diced Tomatoes with Basil, Garlic & Oregano 14.5 oz, drained

  • 1 small red onion, halved and thinly sliced
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 teaspoon lemon juice
  • Salt and black pepper to taste
  • 2 cups cooked chicken, shredded
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • 4 (8 inch) pita bread rounds, flat with no pocket
  • 1 cup Green Goddess Salad Dressing
  • 1 head iceberg lettuce, thinly sliced

Instructions

Step one

Salsa – Cut cucumber into ¼ inch pieces and place in a mixing bowl. Add tomatoes, onion, parsley, mint, lemon juice, salt and black pepper; stir to combine.

Step two

Toss chicken with oregano, rosemary and garlic cloves. Brush 1 side of pita with extra virgin olive oil.

Step three

Place bread, oiled side up on cookie sheet with sides. Broil, rotating bread for even browning, about 2 minutes.

Step four

Spread some of the dressing on the warm bread and top with chicken, lettuce and salsa.

Step five

Fold in half and place on a piece of foil. Seal bottom of foil to hold gyro together. Serve remaining lettuce, salsa and dressing on the side

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