Chicken Gyros in a Pita

Ingredients

• 1 lb boneless and skinless chicken thighs (about 4)
• 1 ½ Tbsp Gyro blend
• 1 Tbsp olive oil
• 4 pitas, for assembling

For the Salad:

• 2 cups chopped romaine or arugula lettuce
• 1 tomato cut into slices or chopped
• ½ cup cucumber, cubed
• ½ cup thinly sliced red onion
• ¼ cup fresh mint leaves
• ⅓ cup sliced kalamata olives

For the Dressing:

• 1 Tbsp extra virgin olive oil
• 1 Tbsp red wine vinegar
• 1 Tbsp mayo or Greek yogurt
• 2 tsp honey
• ½ tsp dried oregano
• ½ tsp dried dill
• salt & pepper, to taste

Instructions

1. In a large bowl, mix chicken thighs Gyro Seasoning and olive oil together and mix to evenly coat chicken. Let the chicken marinate for at least 30 minutes and up to 4 hours in the refrigerator.
2. Take it out of the refrigerator and let sit at room temp for 15 minutes before you are ready to cook it.
3. In the meantime, arrange the salad filling items in bowls or on a platter.
4. For the dressing, combine the first 6 ingredients in a bowl and whisk together. Season to taste with s&p and set aside.
5. The chicken can be cooked on the BBQ or in a frying pan on the stove top.
6. If using the BBQ, heat on high until hot. Cook chicken, turning every few minutes until lightly charred and internal temp is 165°F.
7. If using a frying pan, heat the pan over medium high heat. Add a small amount of cooking oil or nonstick cooking spray to the pan. Add chicken and cook, turning every few minutes until chicken is cooked to an internal temp of 165°F.
8. Remove the chicken and cover with foil and let chicken cool for about 8-10 minutes after cooking. Once cooled, cut chicken into strips about a ¼ “ wide.
9. Briefly warm 4 pitas in the oven or microwave to soften them a bit. Cut in half and fill with your choice of salad fillings and top with chicken strips. Drizzle dressing over the chicken and salad.