Cat Cora’s chicken gyros with beet salsa and creamy tahini sauce
3 medium, diced
uncooked red onion(s)
½ medium, diced
1 small, seeded, minced
fresh mint leaves
¼ cup(s), or cilantro, chopped
fresh lime juice
plain fat free Greek yogurt
fresh lemon juice
1 medium clove(s), minced
white pita bread(s)
cooked shredded chicken breast
2 cup(s), homemade or store-bought
- 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.
- In a small bowl, stir together yogurt, 1 Tbsp lemon juice, water, tahini, and garlic.
- 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.
- Serving size: half a filled pita