Lactose-Free Greek Chicken Gyros with Tzatziki

Lactose-Free

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat the oven to 220°C/430°F (200°C fan-forced).

Step 2

Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.

Step 3

Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

Step 4

Cover chicken with baking paper then pound to 1.5 cm / 3/5" even thickness using a meat mallet, rolling pin or cast iron pan.

Step 5

Mix the dried oregano, vinegar, lemon juice, garlic cloves, salt and pepper in a small bowl. Place chicken on a baking tray, drizzle then rub with half the oil. Coat with seasoning, then repeat on the other side.

Step 6

Bake the chicken for 12 minutes or until the internal temperature is 67°C/153°F. Remove from the tray and rest for 5 minutes and cut into strips.

Step 7

Prepare all of the salad ingredients and place them into a bowl to set aside

Step 8

Get a pita bread or flatbread (preferably warmed) and place it on a piece of baking paper. Place some salad down the middle of the bread, then top with chicken, cheese and Tzatziki.

Step 9

Roll the wrap up, enclosing it with the parchment paper.

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