Oven chicken gyros in pita with yogurt and red onion

Ingredients

For 1 serving

• Skinless chicken thighs140 g
• Pita bread1
• Greek yogurt 2%70 g
• Tomatoes100 g
• Red onion30 g
• Romaine lettuce40 g
• Paprika1 teaspoon
• Dried oregano1 teaspoon
• Garlic powder1 pinch
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, lactose,

Method

1. Preheat a conventional oven to 220 °C and line a tray with baking paper.
2. Pat the chicken thighs dry and rub them with the paprika, dried oregano, garlic powder, extra virgin olive oil and salt.
3. Lay them on the tray and roast for 20 minutes, until golden, slightly crisp at the edges and the juices run clear. Rest for 2 minutes and slice into thin strips.
4. Meanwhile wash the romaine lettuce and shred it, and thinly slice the tomatoes and red onion.
5. Warm the pitta in a dry pan for 30 seconds per side, spread it with the Greek yoghurt and fill with lettuce, tomatoes, onion and chicken. Roll it up in a sheet of baking paper and serve straight away.