Recipe: Chicken Gyro
Chicken Gyro (HAC)
Yield: 1 Portion
|Bread, Pita Whole Wheat Greek Style 7” (USF#2587186)||1 each|
|Chicken Meat, Strips (Low Sodium), (USF#3680942)||3 oz.|
|Dressing, Italian Fat Free||1.5 oz.|
|Lettuce, Romaine Chopped||1 oz.|
|Tomato, 5x6 Sliced ¼ in (2 slices, quartered)||2 oz.|
|Cucumber Fresh, seeded, diced||1 oz.|
|Onion, Red Thin Slices Rings||1 oz.|
|Sprout, Alfalfa Fresh||.25 oz.|
|Tzatziki Sauce, Fat Free (Recipe) (2 T)||1.5oz.|
|Pickle, Dill Spear (1 ea.)||2 oz.|
- For Chicken- Place chicken breast in a mixing bowl, and tossed with Italian. Let the chicken marinate for 5 hour at least. Chill until is ready to use.
- Griddle Cooking; Cook chicken in the griddle until reaches internal temperature 165F for 15 seconds. Warm the pita in the grill for 20-30 seconds each side. Build the pita sandwich in the following order; romaine, chicken, tomato, cucumber, onion, sprouts, and Tzatziki sauce. Fold over and secured with toothpick and serve with a pickle.
- TurboChef Oven; Place parchment paper in the Teflon basket. Place the pita, and top with chicken forming a line, open face sandwich. Cook the open face sandwich in the Turbochef oven, (Tornado or Encore), for 40 seconds, until reaches internal temperature 165F for 15 seconds.
- Top the pita and chicken with following ingredients order; romaine, tomato, cucumber, onion, sprouts, and Tzatziki sauce. Fold over and secured with toothpick and serve with a pickle.
|Calories from Fat||112.14|
|Total Fat (gm)||12.22|
|Saturated Fat (gm)||2.54|
|Trans Fat (gm)||0.0|
|Dietary Fiber (gm)||5.76|
|*Nutritionals values are subject to change.|