Double Mediterranean Style Chicken Gyros Style Pittas
with Chunky Wedges, Baby Leaf Salad and Flaked Almonds
- Sulphites
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Almonds
- Nuts
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
- Spelt (wheat)
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
Inspired by the classic Greek dish of gyros, we're instead serving the chicken in the style of a pitta pocket rather than a wrap. With a fresh salad, garlic aioli and wedges on the side, this is a twist on the classic.
Ingredients
450 grams
Potatoes
1 unit(s)
Medium Tomato
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
4 unit(s)
British Chicken Breasts
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
4 unit(s)
Pitta Breads
(Contains: Cereals containing gluten, Wheat May be present: Spelt (wheat), Wheat, Cereals containing gluten)
50 grams
Baby Leaf Mix
50 grams
Aioli
(Contains: Egg, Mustard)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, cut the tomato into 1cm chunks.
In a medium bowl, combine the cider vinegar, sugar and oil for the dressing (see pantry for both amounts).
Season with salt and pepper and set aside.
Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Rub the Mediterranean style seasoning into the chicken, then season with salt and pepper.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a clean board, cover with foil and rest for a couple of mins.
While the chicken rests, halve the pitta breads widthways. If you have a toaster, toast the pitta breads until golden.
If you're using the oven, put the pitta breads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.
Slice the chicken and pile into your pitta breads along with a handful of baby leaves. Drizzle over the aioli.
Add the tomato and remaining leaves to the dressing bowl and toss together.
Serve the chicken gyros pittas with the salad and wedges alongside. Sprinkle the flaked almonds over the salad to finish.
