Easy
10'
6
INGREDIENTS
For the chicken gyros:
750 g boneless chicken thighs, cut into thin strips
2 tbsp white vinegar
2 tsp dried or fresh thyme
1 tsp sweet paprika
1 tsp smoked paprika
1 tbsp honey
1 tbsp olive oil
Salt, to taste
To assemble:
4 homemade Greek pita breads
Cherry tomatoes, halved
Red onion, thinly sliced
Condito Light Mayonnaise
Fresh parsley, finely chopped
Extra smoked paprika, for garnish
Implementation
Marinate the chicken:
In a glass bowl, place the chicken strips and add all the marinade ingredients except the honey. Mix well to coat. Cover and refrigerate for as long as possible (at least 30–60 minutes).
Cook the chicken:
Heat a non-stick pan over high heat. Cook the chicken in two batches to maintain the temperature and avoid steaming. Once golden brown on all sides, add the honey, reduce the heat, and cook for 1 more minute until caramelized.
Assemble the gyros:
Place a pita on your work surface. Add cooked chicken, cherry tomatoes, and onion. Top with a generous spoonful of Light Mayonnaise, a sprinkle of smoked paprika, and some fresh parsley. Wrap and serve warm.
