Chicken gyros in flatbread
easy
30 mins
30 mins
Ingredients
- 500 g Chicken filet
- 200 g cherry tomatoes
- 1 can(s) (212 ml/ 140 g stripping) Vegetable corn
- 150 g Onions
- 1 Garlic clove
- 1/2 potty fresh mint
- 3 Stem(s) fresh thyme (alternatively approx. 1/2 tsp dried thyme)
- 250 g Whole milk yoghurt
- 1-2 TABLESPOONS Olive oil
- 1 TABLESPOON Lemon juice
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Oil
- 1 (approx. 250 g) fresh flatbread
- 200 g Coleslaw
- 7-10 Tbsp Lemon
Directions
- 1
Wash the chicken fillets, dab dry and cut into thin slices or strips. Wash tomatoes, dab dry and cut into slices. Drain the corn on a sieve. Peel and halve onions and cut into strips except for one half.
- 2
Dice half finely. Peel the garlic and press it through a garlic press. Wash mint and thyme and dab dry. Pluck off the thyme leaves, except for something to garnish. Cut the mint leaves into fine strips.
- 3
Mix yoghurt, onion cubes, garlic, mint, olive oil, lemon juice and peel. Season to taste with salt and pepper. Heat the oil in a pan and fry the chicken in two portions.
- 4
Finally, fry the onion strips in hot frying fat, add the meat again, stir in the corn and season with thyme, salt and pepper. If necessary, fry flat bread briefly, cut into quarters and cut a pocket into the quarters.
- 5
Fill flat breads with gyros, coleslaw, tomatoes and some yoghurt sauce. Serve immediately and add the rest of the sauce. Garnish as desired with lemon and thyme.
Nutrition Facts
470 kcal
38 g
17 g
37 g
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