Lighter Chicken Tikka Gyros

I’ve probably offended a few Greek people just from the title of this one alone but I regret absolutely nothing. This was truly wonderful.

It is very similar to the ‘naan’ kebab I created a couple of weeks back but I think the choice of bread and dressing really does edge this recipe for me.

This is the last part of the ‘Lighter’ series through January and I’ve actually quite enjoyed crafting these recipes. It’s made me be a bit more creative around substituting high calorie ingredients.

The macros for this meal are as follows:

• 550 calories
• 74g carbs
• 9g fat
• 47g protein

You can also find this recipe on My Fitness Pal by searching for ‘Matt Cooper Bites Chicken Tikka Gyros’

Key Points

• The tikka spice blend needed for this recipe is available on our store here
• Leave your chicken to marinade as long as possible up to 24 hours. Trust the process!
• You can use oven chips if you can’t be bothered with the fuss but this will adjust macros

Lighter Chicken Tikka Gyros

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Prep Time 5 mins

Cook Time 25 mins

Marinating time 1 d

Servings 4 gyros

Calories 554 kcal

Ingredients

  

Chicken Tikka

• 3 tbsp Matt Cooper Bites Tikka Spice Blend
• 3 chicken breasts – diced
• 3 tbsp 0 fat greek yoghurt
• 0.5 tsp red food colouring
• 2 tbsp water

Gyros and chips

• 4 Deli Kitchen greek style flatbread – feel free to use alternatives
• 0.5 red onion – sliced
• 200 g lettuce – chopped
• 2 baking potatoes – peeled and sliced into chips
• Handful of freshly chopped coriander
• 2 tbsp lemon juice
• Matt Cooper Bites Masala Chips Seasoning

Tzatziki

• 1 medium cucumber grated and squeezed
• 300 g 0 fat greek yoghurt
• 1 tbsp red wine vinegar
• 1 tsp garlic granules
• 1 tsp salt
• 1 tsp dill
• 0.5 tsp black pepper

Instructions

 

Chicken Tikka

• Mix the Tikka spice blend and food colouring with a splash of water and yoghurt into a bowl.
  
• Add the chopped chicken breast
  
• Mix well, cover and leave in the fridge for at least 2 hours but for best results, overnight.
• When ready to cook the tikka you can either air-fry for 12-14 minutes on 200℃ or alternatively you can skewer the chicken and cook under the grill on a high heat until the chicken has a slight char.
  

Chips

• Peel your potatoes and cut into chips
  
• Bring salted water up to the boil on the hob and add the chips for 5-6 minutes
  
• Drain, then transfer to the air fryer and cook on 200℃ for 15-20 minutes until cooked
  
• If using masala chips, transfer chips to a bowl and add a splash of lemon juice and season.

Tzatziki and building the gyro

• Grate the cucumber, place onto kitchen paper and squeeze the moisture out
  
• Combine all ingredients in a bowl and mix to create tzatziki
  
• Char the flatbread on a gas ring on the hob on a high heat. Around 10 seconds each side.
  
• Fill the flatbread with the tikka, chips, salad and tzatziki before garnishing with more tzatziki and coriander. Roll it up and you’re done!