Lighter Chicken Tikka Gyros
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!
