October Recipes

Sheet Pan Greek Chicken Gyro Wraps

Sheet Pan Greek Chicken Gyro Wraps being sprinkled with dill
Hands On:
30 minutes
Total Time:
46 minutes
Serves:
4

Ingredients

  • 12 oz Hy-Vee True chicken breast tenders
  • ¼ cup Greek vinaigrette salad dressing
  • 1 English cucumber
  • 1 tbsp fresh lemon juice
  • 1 ½ tsp finely chopped fresh dill, plus additional for garnish
  • ⅛ tsp Hy-Vee salt
  • ⅛ tsp Hy-Vee black pepper
  • 1 cup Basket & Bushel cherry tomato medley, halved
  • ⅓ cup Hy-Vee Short Cuts chopped red onions
  • ½ cup pitted seasoned Kalamata olives, drained
  • ½ cup Culinary Tours tzatziki dressing
  • ½ cup Soirée fat-free feta crumbles
  • ¼ cup Hy-Vee roasted red pepper hummus
  • 4 (7-inch) white Greed pita flat bread
  • 1 cup loosely packed organic baby romaine lettuce
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Preparation

1
Place chicken in large resealable plastic bag; add vinaigrette dressing. Seal bag; turn to coat. Refrigerate for 30 minutes, turning bag halfway through.
2
Cut cucumber in half crosswise. Using a vegetable peeler, cut one half into thin ribbons; set aside. Coarsely shred remaining half of cucumber. Drain shredded cucumber on paper towels; press dry with paper towels and set aside.
3
Preheat oven to 400°. Spray a 15x10x1-inch baking pan with nonstick spray. Stir together lemon juice, 1½ teaspoon dill, salt, and black pepper into a small bowl. Add cherry tomatoes and red onions; toss to coat.
4
Remove chicken from bag; place in a single layer in prepared baking pan. Discard vinaigrette dressing. Scatter olives around chicken. Bake 14 to 16 minutes or until chicken reaches 165°.
5
Stir together tzatziki dressing, feta crumbles, and shredded cucumber in a small bowl.
6
To serve, coarsely chop olives; stir into tzatziki mixture. Spread hummus evenly onto pita bread; spread with tzatziki mixture. Top with romaine, chicken, tomato mixture, and cucumber ribbons. Fold in half. Garnish with additional dill, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories:540
% Daily Value*
Total Fat: 23g 29%
Saturated Fat: 1.5g
Cholesterol: 50mg 17%
Sodium: 1450mg 63%
Total Carbohydrate: 47g 17%
Dietary Fiber: 3g 11%
Sugars: 7g 14%
Protein: 34g 68%

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