Chicken gyros with tzatziki
200 g, cut into 1cm batons
Low fat tzatziki
¼ cup(s), (65g)
4 individual, Greek variety, warmed
3 cup(s), (180g)
2 medium, chopped
1 medium, wedges, to serve
1 x 3 second spray(s)
- Preheat oven to 200˚C. Line a baking tray with baking paper. Spread potatoes evenly over prepared tray. Lightly spray with oil and sprinkle with ½ tsp oregano. Season with salt and pepper. Bake for 30 minutes, turning halfway through, or until chips are golden and tender.
- Meanwhile, place chicken, remaining oregano, oil and lemon juice in a shallow dish. Turn chicken to coat evenly. Heat a large grill pan over medium-high heat. Cook chicken for 4-5 minutes each side or until cooked through.
- Spread tzatziki evenly over pita bread. Top with lettuce and tomato, chicken and chips. Fold in sides to enclose filling. Serve with lemon wedges.