Tzatziki and chicken and gyros - oh my!

While grocery shopping several days ago, I spotted some containers of tzatziki and immediately became fixated on finding ways to eat it so I could justify buying a container. Of course, you can simply dip things like cucumbers, pita bread, carrots, etc., in it, but I wanted something a little more exciting. So after some “ways to eat tzatziki” Google searches, I found this recipe for chicken gyros and tzatziki. Bingo!

As is my style, I made some modifications, though the main thing I changed is that I used store-bought tzatziki rather than homemade. When you live by yourself and cook for one, there are some things that are just more cost-effective to buy prepared. I also slightly decreased the amount of chicken.

Because I am actively trying to lose weight, I wanted to keep this meal very low-calorie. If calories weren’t such a big deal, I probably would have gone with regular whole pitas and put in a little bit more filling, possibly assembling the gyros taco style rather than pocket style.

Chicken Gyros

Ingredients:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 Tbsp. extra virgin olive oil
2 Tbsp. plain yogurt
1 Tbsp. dried oregano
Salt and pepper to taste
1 large (12 oz.) boneless skinless chicken breast (with rib meat)
4 whole wheat pita salad pockets (I found them in the pita section of HEB)
Fresh cucumbers, peeled and finely chopped
Fresh tomatoes, finely chopped
Fresh red onion, very thinly sliced
1/4 cup prepared tzatziki sauce

Directions:
Combine first 7 ingredients in a glass bowl. Cut the chicken breast into 4 evenly-sized strips and add to the marinade, making sure the chicken is nicely coated in marinade goodness. Cover and refrigerate for about an hour.

Cook the chicken whatever way floats your boat. I cooked mine in the George Foreman for about 2-1/2 minutes, and they came out deliciously juicy. Let the cooked chicken rest for about 5 minutes, then slice fairly thinly.

Wrap the pitas in a slightly damp paper towel and microwave for about 15 seconds. Scoop 1/4 of the chicken into each pita salad pocket. Add cucumbers, tomatoes, and red onion (I used about 1/8 of a cucumber for one gyro, and about 1/8 of a Roma tomato). Finish off each gyro with 1 Tbsp. of tzatziki, and enjoy! You may need to mix things around in the pocket with a fork to get the tzatziki integrated with the rest of the ingredients.

Yield: 4 gyros

Calories: Approximately 256 per gyro

Verdict: Absolutely delicious! I am excited about eating the other 3 servings that are waiting in my fridge, and I will definitely make this recipe again.

Changes to make next time: As far as taste goes, I wouldn’t change a thing. But for the sake of buying one fewer ingredient, I may use tzatziki, rather than plain yogurt, in the marinade.

These veggies look slightly like wax, but I assure you they are real!