Gyros Chicken Wrap

As James Strawbridge's Kettle Co Kitchen design takes shape, James will be sharing seasonal recipes over the coming months. This week we take our first step into the Strawbridge Kitchen, with an easy to make, comforting dish.

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Comfort food doesn't always have to come from a takeaway. This gyros chicken wrap is inspired by Middle Eastern spices and tastes of exotic holiday food but it's easy to make at home in your kitchen. The cooling yogurt sauce and spicy chicken strips make a special combination with chips to bulk it out and a little lettuce to remove any guilt about doubling up your carbs. To me this is a perfect recipe for a lazy Friday night night on the sofa.

Chicken Gyros Recipe

Serves 2

Ingredients:

2 free-range chicken breasts, sliced

2 cloves of garlic, finely diced

2 tbsp olive oil

1 tsp paprika

1 tsp sumac

1 tsp Lebanese seven spice

½ tsp smoked sea salt

½ tsp fennel seeds

To serve:

Handful of skin on chips

2 flatbreads

1 little gem lettuce, shredded

2 tbsp tzatziki

2 sprigs of rosemary

Method:

1. Preheat your oven to 200˚C and cook your oven chips for 25 mins until golden. Season with sea salt and cracked black pepper.

2. Marinade your sliced chicken in the spices and oil and season with smoked salt. Cook in a hot non-stick frying pan for 8-10 mins.

3. Warm your flatbreads in the oven with a light sprinkle of water for 3-4 minutes to make them more pliable.

4. Wrap a handful of your chips, some shredded lettuce and half the chicken and seal closed with a rosemary skewer. Drizzle with a little tzatziki before serving.

Recipe Card

Download the recipe card for this delicious Chicken Gyros dish. Just click on the image below to download a PDF of the recipe.