Greek Chicken Street Gyros
Servings 2
Calories 1036kcal
Ingredients
Tacos
- 8 oz Chicken breast boneless skinless diced into bite sized pieces
- 1 tsp Garlic powder
- 1/2 tsp Dried oregano
- 1 tsp Lemon juice
- 1 TBSP Extra-virgin olive oil
- 6 Street Taco Shells about 3 inch in diameter flour tortilla shells
- 1 cup Romaine lettuce shredded
- 1/2 cup Tomato chopped
- 2 TBSP Red onion minced
- 2 TBSP Feta cheese crumbled
- 2 TBSP Fresh cilantro chopped
Seasoning
- Salt to taste
- Black pepper to taste
Sauce
- 4 TBSP Tahini paste
- 1 clove Garlic minced
- 1 tsp Lemon juice
- 2 tsp Hot sauce
- Water as needed
Hummus and Pita
- 1/2 cup Roasted garlic hummus
- 2 oz Pita chips
Ginger Spritzer
- 24 oz Ginger ale soda cold
- 4 tsp Grenadine syrup to taste
Instructions
- In a bowl mix the chicken, garlic powder, oregano, lemon juice, oil, and season with salt and pepper.
- Make the sauce: Mix all of the ingredients for the sauce in a bowl until smooth. Add water, about 1 teaspoon at a time as needed to thin it out to a creamy sauce. Season with salt and pepper to taste. Set aside.
- Heat a nonstick pan on medium heat. Once hot, add the oil. Brown the chicken mixture until it is no longer pink and cooked through. Season with salt and pepper to taste as needed.
- Warm the taco shells on both sides in a pan over medium heat for approximately 10 seconds per side.
- Mix the ginger ale and grenadine to taste for a hint of sweetness. Serve over ice if desired.
- Layer the taco shells with chicken mixture, lettuce, tomato, onion, cilantro, sauce, and feta. Serve with hummus, pita chips, and ginger spritzer.
Nutrition
Calories: 1036kcal | Carbohydrates: 102g | Protein: 36g | Fat: 56g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 697mg | Potassium: 935mg | Fiber: 9g | Sugar: 38g | Vitamin A: 2815IU | Vitamin C: 18mg | Calcium: 252mg | Iron: 7mg