Low-fodmap PB Chicken Gyro - Vegan & GF

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Step 1

Put the pb chicken in a big bowl to marinate them with the mustard, garlic-infused olive oil and the rest of the herbs and spices. Cover the bowl with a plastic wrap and place it in the fridge for 1 hour.

Step 2

Once marinated, fry the chicken in a pan

Step 3

Lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.

Step 4

Add the yogurt, olive oil, herbs, lemon juice, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary.

Step 5

Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Step 6

Take one naan bread, start by adding one lettuce leaf. Then add a few pieces of the sliced tomatoes, bell pepper, chicken fingers, feta cheese,and in the end Tzatziki Sauce (according to taste). Fold the bread in half and serve.

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