Greek-Style Chicken Gyros Bar

• While the wedges are baking, finely chop garlic. 
• Thinly slice onion (see ingredients). 
• Thinly slice radish. 
• Slice lemon into wedges.
• In a small bowl, combine the white wine
vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add 
it to pickling liquid. Add enough water to just 
cover onion. Set aside.
• In a medium bowl, combine chicken breast
strips, paprika spice blend, dried oregano and 
a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook chicken strips, until browned and cooked 
through, turning occasionally, 6-8 minutes.
• Remove from heat, then add the honey and a 
squeeze of lemon juice, tossing to coat. 

TIP: Chicken is cooked through when it's no longer 
pink inside.

• While the chicken is cooking, in a small bowl, 
combine garlic, olive oil (1/4 cup for 2 people / 
1/2 cup for 4 people) and a pinch of salt and 
pepper. Set aside.
• Spread mini flourtortillas out evenly on a 
second lined oven tray (don’t worry if they 
overlap) and spread with some garlic oil.
• Bake until golden, 5-10 minutes

• In a large bowl, combine mixed salad leaves, a 
squeeze of lemon juice and a drizzle of olive oil. 
Season to taste. 

Little cooks: Help wash and toss the salad!