Chicken Gyrowrap Recipes

Steps:

• In a large bowl, combine marinade ingredients and stir well.
• On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
• In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
• Preheat oven to 400°F (200°C).
• Shred the cucumber, be sure to squeeze out any excess liquid.
• In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
• On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
• Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
• Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
• Enjoy!

Steps:

• Mix chicken, lettuce, onion and cucumber. Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top each with 2 tablespoons dressing.
• Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Cut in half to serve.

Steps:

• Mix chicken, lettuce, onion, and cucumber. Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top each with 2 tablespoons dressing. Fold one end of tortilla up about 1 inch over filling fold right and left sides over folded end, overlapping. Fold remaining end down. Cut in half to serve.1 Serving: Calories 405 (Calories from Fat 205) Fat 23g (Saturated 4g) Cholesterol 55mg Sodium 470mg Carbohydrate 31g (Dietary Fiber 2g) Protein 20g% Daily Value: Vitamin A 2% Vitamin C 6% Calcium 10% Iron 12%Diet Exchanges: 2 Starch, 2 Lean Meat, 3 FatTry ThisIncrease the fun by trying other flavors of tortillas, such as red pepper, herb, or tomato.

Steps:

• In a skillet over med-high heat sauté chicken cubes seasoned with Mrs. Dash`s table blend seasoning or Greek spices, salt and pepper according to your own tastes.
• While the chicken is cooking, prepare the avocado, tomato, onion and lettuce, set aside. Also, prepare the sour cream by mixing in salt and pepper to taste, set aside.
• Once the chicken is done and has a nice carmelized color and the pan has a sticky coating on the bottom, deglaze the pan with 1/4 cup of water or stock and get all the sticky bits off the bottom of the pan. Let this tasty broth reduce and coat the chicken pieces -- this adds so much flavor to the meat you could use this chicken in a meal alone!
• Once the chicken has cooled for 10 mins., on a large cutting board dice the the chicken into smaller pieces. This helps to fold your wraps easier later and it evenly distributes the chicken into each bite.
• Wrap assembly: On each tortilla put a tablespoon of seasoned sour cream, 2 tablespoons diced chicken, 1 slice of lettuce, 2 tomato pieces, and 2 avocado slices. Close the sides on the wrap and then roll the bottom flap over the top of the ingredients and tuck it in as you roll it up completely.
• With seam side down cut each tortilla into half diagonally and secure each wrap shut with a tooth pick.