Lemon Chicken Gyro

Don Pancho

2 flatbreads

1 teaspoon dried oregano

1 teaspoon dried thyme

2 gloves garlic, minced

¼ teaspoon pepper

¼ cup fresh lemon juice

2 tablespoons extra-virgin olive oil

8 oz boneless skinless chicken breasts, cut into strips

¼ cup plain yogurt

2 teaspoons minced fresh dill

1 tomato, diced

½ small red onion, thinly sliced

½ cup crumbled feta cheese

In a medium bowl, mix together the oregano, thyme, garlic, pepper, lemon juice, and olive oil. Add the chicken, toss to coat, cover, and refrigerate for at least 1 hour. Remove the chicken from the bowl and saute in a large frying pan for about 5 minutes per side, until the pieces are no longer pink in the center. 

This smells AMAZING.

Meanwhile, in a small bowl, combine the yogurt and dill. Add chicken and yogurt onto a warmed flatbread, followed by crispy shredded lettuce, tomatoes, feta cheese, and a sprinkling of fresh minced parsley.

We ate ours on thin wraps. But don't do what we did. Get a nice thick flatbread you can sink your teeth into. It's worth it.

My Rating: 5/5 "This is SO good. It's everything you want in a hand-held meal. It's filling and refreshing at the same time, it's got really robust tastes going on, and all of those tastes mix together perfectly. The recipe is a little confusing because it calls for red onion and then turns around and demands lettuce during the actual assembly. Honestly lettuce is probably the better choice. But just for the sake of trying it we put a couple of little red onion strips on ours as a garnish, and that was also pretty good. Anyway, this is delicious and you should try it!"