Call it “gyros”, call it a “chicken wrap with tzatziki”. The main thing to remember is that is super easy, and tastes great. A very quick solution to these hot summer lunches and dinners. The kids loved it, mr Proud Cypriot loved it, and it’s already on the weekly staples.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3/4 teaspoon salt
- 1 1/4 teaspoons ground cumin
- 500g of chicken, chopped to small cubes
- 4 pieces Greek pita bread
- 1/2 cup yogurt
- 1/2 cup diced, seeded cucumber (about 1/2 cucumber)
- 1 tablespoon coarsely chopped fresh mint or cilantro leaves
- 1/4 teaspoon ground coriander
- 1/2 medium head iceberg lettuce, thinly sliced
- 1/4 cup thinly sliced red onion
- Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onion, 1/4 teaspoon of the salt, and 1 teaspoon of the cumin. Cook, stirring occasionally, until the onions are translucent, 2 to 3 minutes.
- Add the chicken and season with 1/4 teaspoon of the salt. until browned. In the meantime heat up the pita breads.
- Stack the pita bread in a pile and completely wrap in aluminum foil. Heat in the oven until warm, about 5 minutes. Place the yogurt, cucumber, mint or cilantro, coriander, remaining 1/4 teaspoon cumin, and remaining 1/4 teaspoon salt in a medium bowl and stir to combine; set aside.
- When the meat is ready, remove from the heat. Place the warmed pita in a single layer on a work surface. Place a handful of iceberg lettuce on the center of each pita. Divide the meat over the lettuce, top each with a couple tablespoons of raita, and divide the red onion over the raita. Serve warm. NOTE: you can also lightly fry the pita bread if you like, Greek style!