-
- Prep
- 20 mins.
-
- Total
- 3 hrs. 20 mins.
-
- Serving
- 4-6
Ingredients
Chicken Gyros:
- 2 pounds boneless, skinless chicken breast, halved
- 1 (15–16 ounce) can chickpeas, drained
- 2½ cups chicken stock
- 4 cloves garlic, roughly chopped
- 1 lemon, juiced and zested
- 1 tablespoon oregano leaves, roughly chopped
- 1 tablespoon parsley leaves, roughly chopped
- 1 teaspoon red chili pepper flakes
- ½ teaspoon salt
Ricotta Tzatziki Sauce:
- 1 cup Frigo® Whole Milk Ricotta Cheese
- ½ cup Frigo® Crumbled Feta Cheese
- 2 cloves garlic, roughly chopped
- 1 lemon, zested and juiced
- 2 teaspoons fresh dill weed, minced
- 2 teaspoon mint leaves, minced
- ¼ cup (about 2 small) cucumber, seeds removed, diced small
- ¼ cup (about 1 small) red onion, diced small
- Salt, to taste
- Pepper, to taste
Serving Options:
- Pita bread, warmed
- Chickpeas, warmed
- Frigo® Crumbled Feta Cheese
- Favorite toppings
- Lemon, sliced
Directions
Add the chicken to the slow cooker and pour the remaining Chicken Gyro ingredients over the top. Cook on high for 3 hours. Then, slice the chicken.
Meanwhile, in a blender or food processor, blend the Frigo® Whole Milk Ricotta Cheese, Frigo® Crumbled Feta Cheese, garlic and lemon zest and juice. Blend until smooth and then add the fresh dill weed and mint leaves. Pulse until evenly incorporated. Then, scrape the mixture into a small bowl and fold in the diced cucumber and red onion. Taste and add salt and pepper to your desired preference and refrigerate until ready to serve. Note that this will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you serve it.
To serve, assemble the gyros by spreading the Ricotta Tzatziki Sauce on warm pita bread, top with sliced chicken and spooned-on warm chickpeas. Finish by piling on your favorite toppings, like red onions, peppers, lettuce, cucumbers, tomatoes and olives, and topping with Frigo® Crumbled Feta Cheese. Roll up the gyros and serve them with the remaining Ricotta Tzatziki Sauce and sliced lemons on the side.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.
