Leftover Roast Chicken Gyros with 5-Minute Tzatziki

By Sprig Originals ✓ · cooked up in Sprig

Sunday's roast chicken gets a second life: shredded, crisped in a hot skillet with olive oil and oregano until the edges go golden, then piled into warm pita with a garlicky cucumber yogurt you stir together in five minutes. Ten ingredients, one pan, and dinner is on the table faster than takeaway.

Ingredients

• 4 cups leftover roast chicken, skin and meat torn into strips
• 3 tbsp olive oil, divided
• 2 tsp dried oregano
• 1 lemon, half juiced and half cut into wedges
• 1 tsp salt and black pepper

• 1 1/4 cups thick Greek yogurt
• 1/2 cucumber, coarsely grated
• 1 clove garlic, finely grated

• 4 pita breads or flatbreads
• 1/2 small red onion, thinly sliced

Instructions

1. Squeeze the grated cucumber hard in your hands over the sink to get rid of as much water as you can, then stir it into the Greek yogurt with the garlic, a pinch of salt and 1 tablespoon of the olive oil. Set the tzatziki aside so the flavours come together.
2. Pat the torn leftover chicken dry with paper towel — this is what lets it crisp instead of steam. Toss it with the oregano, 1/2 teaspoon salt and plenty of black pepper.
3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in one layer and leave it alone for 3 minutes, until the underside is deep golden and sizzling.
4. Toss and cook another 3 to 4 minutes, pressing the chicken against the pan, until the edges are crisp and browned in patches. Squeeze over the juice of half the lemon, swirl for 15 seconds, then slide off the heat.
5. Warm the pitas directly in the empty hot skillet (or over a low gas flame) for about 30 seconds per side, until soft and puffed.
6. Spread each warm pita generously with tzatziki, pile on the crispy chicken and sliced red onion, add a squeeze of lemon from the wedges and roll up tightly, wrapping the base in foil or paper to hold it together.

Chef's tips

Nutrition (per serving, estimated)

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