Make these gyros on the BBQ for an extra smokey flavour! The most delicious handheld wrap.
INGREDIENTS
4 Rebel Bakehouse Spinach Wraps
2 large agria potatoes, cut into chunky chips
4 free range chicken thighs – about 600g
½ cup yoghurt
1 clove garlic crushed
1 lemon, juiced
1 tbsp olive oil
2 tsp paprika
1 tsp coriander
1 tsp oregano
Salt & pepper
1 cup tzatziki* (or make your own using our recipe)
Diced cherry tomatoes, sliced red onions & extra herbs to serve
Makes 4 servings
Takes 40 minutes to make + marinading time
METHOD
- Slice the chicken thighs into thin strips and place in a mixing bowl with the yoghurt, garlic, lemon juice, olive oil, paprika, coriander, oregano, salt & pepper. Toss to coat. Cover and refrigerate to marinate for at least 30 minutes, or ideally overnight for ultimate flavour.
- When you’re ready to cook, put your chips in the oven at 230°C fan bake, until extra golden & crispy. Sprinkle with flakey sea salt & dust with paprika.
- While the chips are in the oven, thread the chicken pieces onto the skewers, packing them on tightly so they are nice and compact.
- Grill the chicken skewers in a griddle pan or on the BBQ over a medium-high heat until golden, lightly charred and cooked through – about 15 minutes.
- To serve, lightly toast the Rebel Bakehouse Spinach Wraps until just warmed through. Pile each wrap with the paprika dusted chips, grilled chicken, dollops of tzatziki and fresh tomatoes & onion. Finish with a handful of herbs and wrap up and enjoy!
*Tzatziki
- ½ cucumber grated
- 1 clove garlic
- ½ lemon, juiced
- Salt
- Fresh herbs – mint & dill
- 1/3 cup yoghurt
Method
- Squeeze any excess moisture from the grated cucumber then place in a bowl with the garlic, lemon, herbs and yoghurt. Mix to combine, then season with salt & pepper.
Tip: Make it a foldover wrap by slicing from the middle outwards of your wrap to create one slit. Add your fillings to each quarter of the wrap and fold in a clockwise motion so you have a handheld triangle-shaped wrap!
