Summer is almost here, and it's time for some fresh options. Gyros are a great, easy addition that keep well for leftovers, and also travel well when needed. I hope that you enjoy!
For the chicken fingers:
400 g chicken breast (cut lengthwise for chicken fingers)
2 Tbsp Dijon Mustard
3 Tbsp garlic-infused olive oil
1 tsp Italian herbs mix
1/4 tsp black pepper
1/2 smoked paprika
salt (according to taste)
For the Tzatziki Sauce:
1 medium cucumber (grated)
350 g lactose-free Greek Yogurt
2 Tbsp garlic-infused olive oil
2 Tbsp chopped dill
2 Tbsp chopped mint
2 Tbsp chopped chives
1 Tbsp Lemon Juice
salt (according to taste)
Remaining ingredients:
1 fresh tomato sliced
1 bell pepper sliced
4 lettuce leafs
100 g feta cheese
INSTRUCTIONS
To prepare the chicken fingers: Put the already cut chicken breasts in a big bowl to marinate them with the mustard, garlic-infused olive oil and the rest of the herbs and spices. Cover the bowl with a plastic wrap and place it in the fridge for 1 hour. Take out the bowl with the chicken breast. Either place them in a baking dish and bake them for about 25 min on 200C or cook them in a pan with cooking oil.
To prepare the Tzatziki Sauce: Lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber. Add the yogurt, olive oil, herbs, lemon juice, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary.
To assemble: Take one gluten free naan bread , start by adding one lettuce leaf. Then add a few pieces of the sliced tomatoes, bell pepper, chicken fingers, feta cheese,and in the end Tzatziki Sauce (according to taste). Fold the bread in half and serve.
