Photo of Cat Cora’s chicken gyros with beet salsa and creamy tahini sauce by WW

Cat Cora’s chicken gyros with beet salsa and creamy tahini sauce

3 - 5
PersonalPoints™ per serving
Total Time
20 min
20 min
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).


Cooked beet(s)

3 medium, diced

Uncooked red onion(s)

½ medium, diced

Jalapeño pepper(s)

1 small, seeded, minced

Fresh mint leaves

¼ cup(s), or cilantro, chopped

Fresh lime juice

3 Tbsp

Plain fat free Greek yogurt

½ cup(s)

Fresh lemon juice

1 Tbsp


1 Tbsp


1 Tbsp

Garlic clove(s)

1 medium clove(s), minced

White pita(s)

2 large

Cooked shredded chicken breast

2 cup(s), homemade or store-bought


  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


To roast your own beets, preheat oven to 350°F. Liberally cover the bottom of a small baking dish with kosher salt and rest beets upright on salt. Roast until tender when pierced with a knife, about 1 1/2 hours. Let beets cool 30 minutes. Cut off beet stems and then peel beets (wear kitchen gloves or hold beets with a piece of plastic wrap or aluminum foil to protect your fingers, if desired). Dice beets.