Grilled Chicken Gyros With Yogurt-Cucumber Sauce

Soft pita bread, crisp and crunchy vegetables, and creamy yogurt sauce make this recovery-friendly sandwich impossible to resist.

October 13, 2016
Grilled Chicken Gyros With Yogurt-Cucumber Sauce
Mitch Mandel

Adapted from Runner's World Meals on the Run

Soft pita bread, crisp and crunchy vegetables, and creamy yogurt sauce make this recovery-friendly sandwich impossible to resist. You can also make it with steak or lamb, the traditional choice. 

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Grilled Chicken Gyros With Yogurt-Cucumber Sauce
(Makes 4 servings)
Per serving: 379 calories, 39 g carbs, 6 g fiber, 35 g protein, 10 g total fat, 3 g saturated fat, 682 mg sodium
Total time: 30 minutes

Ingredients:

  • 4 boneless, skinless chicken breast halves (4 ounces each)
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup 2% plain Greek yogurt
  • 1/2 cucumber, peeled, seeded, and chopped
  • 1 small clove garlic, minced
  • 4 large whole wheat pitas (6 to 8 inches)
  • 1 cup chopped romaine lettuce
  • 1/2 tomato, chopped
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese (1 ounce)

Directions:
1. Coat a grill pan with cooking spray and heat over medium-high heat.

2. In a bowl, combine the chicken, oil, oregano, salt, and pepper. Grill the chicken for 5 to 6 minutes per side, or until the thickest portion reaches an internal temperature of 165°F and the juices run clear. Transfer to a cutting board and cut into thin slices.

3. Meanwhile, in a small bowl, combine the yogurt, cucumber, and garlic. With the tip of a knife, cut an opening in one side of each pita.

4. Fill each pita with one-fourth of the romaine, tomato, onion, feta, and chicken. Spoon the yogurt-cucumber sauce over the chicken.