Chicken & Apple Gyros

Yahoo Health
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This is a great way to finish off leftover roasted or grilled chicken. (I usually grill two extra pieces so that I do have leftovers.) If you are feeling lazy or tired, don’t bother to cook the onion and bell pepper. Leave them raw and serve with the cold chicken as a salad in a pocket of bread or wrapped in a flour tortilla.

Ingredients:

  • 2 medium sweet-tart apples (Jonathan, Jonagold, Stayman, Fuji), peeled, cored, and thinly sliced or diced

  • Juice of ½ lemon

  • 1 tablespoon olive oil

  • 1 medium sweet onion, thinly sliced

  • 1 bell pepper, seeds and ribs removed, thinly sliced

  • 1–2 jalapeño peppers, cut in half lengthwise, seeded, and thinly sliced crosswise

  • 2 cooked chicken thighs or chicken breasts, thinly sliced (about 2 cups)

  • Sea salt and freshly ground black pepper

  • 4 pita breads or flour tortillas, heated Sriracha for serving (optional)

Tzatziki:

  • 1 cup low-fat Greek yogurt

  • 2 garlic cloves, finely minced

  • 1 medium cucumber, peeled, seeded, and cut into tiny dice

  • 2 sprigs fresh d ill or fennel fronds, finely snipped

  • Sea salt and freshly ground black pepper

Directions:

  1. In a medium bowl, toss the apple slices with the lemon juice and set aside.

  2. Heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, and jalapeños, and saute until the vegetables are lightly cooked, about 5 minutes. Stir in the chicken and salt and pepper to taste and cook for 5 minutes, or until the chicken is thoroughly heated.

  3. To make the tzatziki, stir together the yogurt, garlic, cucumber, and dill in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.

  4. Stack the pita breads or tortillas, wrap in a damp paper towel, and heat in the microwave for 1 minute. Alternatively, wrap the stack in aluminum foil and heat in a skillet over low heat for 2 minutes, turning at 1 minute. Slice pitas in half.

  5. Spoon the chicken mixture equally into halved pita bread pockets or down the center of the flour tortillas. Top with the reserved apple pieces and spoonfuls of tzatziki. If using tortillas, fold up one side for the bottom end and then roll them up burrito-style.

Serve with Sriracha, if desired.

Excerpted from The Apple Cookbook by © Olwen Woodier. Photography by © Leigh Beisch Photography with food stylists Robyn Valarik and Vanessa Seder. Used with permission of Storey Publishing.