Yiayia's Chicken, Halloumi & Pickled Radish Gyros
with Oregano Fries, Tzatziki & Tomato
- Soy
- Wheat
- Gluten
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Sulphites
- Milk
Embrace the balmy summer days and nights while you dine al fresco with our delicious Outdoor Dining recipes. Tender chicken breast strips are tossed in a warm paprika spice blend and seared to perfection, then tucked into warm wraps with tomato, quick-pickled red onion and a cool, homemade cucumber tzatziki. Served alongside crispy oregano-dusted fries, this Greek street-food staple brings all the vibrant, sun-soaked flavours of Yiayia's kitchen straight to your plate.
Ingredients
3
Potato
1 sachet
Dried oregano
1
Tomato
2
Garlic
1
Cucumber
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
320 g
Chicken Breast Strips
(Contains: Soy May be present: Sulphites, Soy, Wheat, Gluten)
1 packet
Large Wraps
(Contains: Wheat, Gluten May be present: Milk)
1
Natural Yoghurt
(Contains: Milk May be present: Wheat, Gluten)
1 packet
Halloumi
(Contains: Milk)
1
Radish
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Nutrition
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
- Remove tray from oven, then sprinkle with a good pinch of dried oregano and toss to coat.
TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, thinly slice tomato into rounds.
- Thinly slice onion (see ingredients). Finely chop garlic.
- Grate cucumber and squeeze out any excess moisture using paper towel.
- In a medium bowl, combine paprika spice blend and a drizzle of olive oil. Add chicken breast strips, turning to coat.
- 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 large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute.
- Transfer garlic oil to a small heatproof bowl, then add natural yoghurt and grated cucumber. Stir to combine and season to taste.
- Return frying pan to medium high heat with a drizzle of olive oil.
- Cook halloumi until golden brown, 2-4 minutes each side. Transfer to a plate and cover to keep warm.
- When the fries have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil.
- Cook chicken until browned and cooked through, turning occasionally, 6-8 minutes.
- Place large wraps directly on wire oven rack and bake until golden, 3-5 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
- Drain pickled onion.
- Spread wraps with tzatziki, then fill with chicken, halloumi, tomato rounds, pickled onion and some fries
- Fold bottom of wrap over filling, then fold in the sides. Roll tightly from the bottom to form a gyros.
- Serve with any remaining oregano fries. Enjoy!
