I could build a Food Truck business around this Gyro.
Yup... it was THAT good!
Just like I "built" this Gyro around the leftover Yogurt Sauce from the Baked Rice Cakes from the other night- I love foodie reuses! And I love saving money by stretching my ingredients, and finding creative ways to never have to waste or throw away food.
A little tangy, with freshness from the herbs, warm flatbread, a crunch of some veggies, and a bite that sticks with you from the SPICY sauce... this one will be back on my table (if not someday on a Food Truck) soon!
For the Chicken:
1/4 c. white wine (I used Pinot Grigio)
1 Tblsp. fresh tarragon, roughly chopped
Red onion, sliced into thin half moons
Salt & Pepper
Seasoning of choice (love my Parisien!)
For the Gyro:
Flatbread (you'll find it next to the pita bread, typically in the bakery section)
Extras of choice (I used cucumber, red leaf lettuce and tomatoes)
SPICY Garlic Greek Yogurt Sauce (Click here for the recipe from previous blog post)
Balsamic Glaze to top it all off
In a large skillet, add the chicken pieces and red onion to about 3-4 Tblsp. oil over med. high heat. Season with salt, pepper and Parisien. Once almost cooked through, add in the lemon juice and wine and bring to a boil. Turn down heat to thicken for a few minutes, and add in the tarragon at the end. Once chicken is cooked through, remove from heat.
In a preheated 350 degree oven, add the flatbread right onto the top rack and bake for a few minutes until nice and warm and depending on if you want soft or crispy bread.
Remove from oven and add your veggies, chicken mixture and sauces.