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

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 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

Plain fat free Greek yogurt

½ cup(s)

Fresh lemon juice

1 Tbsp


1 Tbsp


1 Tbsp


1 clove(s), minced

White pita

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.