GREEK CHICKEN GYROS PREPABLE PROTEIN FILLING
One of life’s greatest things is a good lunchtime gyros in Greece, which inspired this version of my successful series of high-protein prepable fillings. Creamy, herby, tangy it’s perfect in wraps, flatbreads or even over salad. Store for up to 3 days in the fridge.
Serves 2
200 kcal & 25g protein per portion
160g shredded roast chicken breast (or thigh!)
2 heaped tbsp full-fat Greek yoghurt
1/2 red onion
2 medium tomatoes, deseeded & diced
1/2 cucumber, deseeded & grated
Spices: 1/2 tsp dried oregano, 1/2 tsp smoked paprika, 1 tsp garlic granules
1 tsp honey
Zest 1 lemon
1 tbsp chopped fresh dill
Red wine vinegar
Finely dice the red onion and soak it in a splash of red wine vinegar while you prep the rest.
Deseed the tomatoes and dice. Grate the cucumber and squeeze out as much liquid as possible using a clean tea towel. This step is key, removing excess water from both keeps the mix creamy, not soggy.
In a bowl, mix the yoghurt, 1 tsp red wine vinegar, honey, garlic granules, oregano, lemon zest and smoked paprika. Stir through the tomato, cucumber, dill, onion and the shredded chicken. Season with black pepper only.
Store in an airtight container in the fridge for up to 3 days. Season with salt just before serving to keep it fresh. I like to take out the fridge to warm up a little before serving
To serve, Pile into warm flatbreads or wraps with lettuce, tomato slices, a handful of fries if you like.
If you want to meal prep healthy high protein lunches, then you’ve got to start prepping your fillings. One of life’s greatest things is a good lunchtime euros in Greece, which inspired this version of my very successful series of high protein preppable fillings. Nodding to the flavors of a classic euros is perfect in wraps, flatbreads, or you can even just use it as a salad or jacket potato topper. Using the traditional spices like oregano, smoked paprika, and garlic, you mix it all together with grated cucumber and thick Greek yogurt to kind of give it that ziki vibe. A few of my top tips when making these preparable fillings is make sure you get all of the water out the cucumber and tomatoes and try to wait to season it with salt until you’re ready to serve. This mix just belongs loaded into a nicely toasted wrap with freshly olive oil fried chips. Lunchtime prep has never looked so
2 Comments
Looking amazing ❤
😂😂