Cat Cora’s chicken gyros with beet salsa and creamy tahini sauce
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
We eliminated cooking time by using already cooked chicken breast and vacuum-packed cooked beets but you can bake or roast your own if you prefer (see notes below).
Ingredients
Cooked beets
3 medium, diced
Red onion
½ medium, diced
Jalapeño pepper
1 small, seeded, minced
Fresh mint leaves
¼ cup(s), or cilantro, chopped
Fresh lime juice
3 tbsp(s)
Plain fat free Greek yogurt
½ cup(s)
Fresh lemon juice
1 tbsp(s)
Water
1 tbsp(s)
Tahini
1 tbsp(s)
Garlic
1 clove(s), large, minced
White pita bread
2 large
Cooked shredded chicken breast
2 cup(s), homemade or store-bought
Instructions
1
In a large bowl, combine beets, onion, jalapeno, and mint or cilantro. Add 3 Tbsp lime juice and toss to coat; refrigerate until ready to serve.
2
In a small bowl, stir together yogurt, 1 Tbsp lemon juice, water, tahini, and garlic.
3
Cut pita breads in half; spoon 2 heaping Tbsp yogurt-tahini sauce in each pita half. Fill each with 1/2 c chicken and 1/2 c beet salsa.
4
Serving size: half a filled pita
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