Healthy Chicken “Gyros” Pita Sandwich Recipe (No-Cook, 20 Minutes) by Terri Kendrick

This no-cook chicken gyros recipe, inspired by SimplyRecipes.com, had me at “20 minutes” (I get intimidated by long prep times)! Not to mention, I had almost all the ingredients on hand, so I decided to make this chicken recipe for a quick and easy Wednesday night dinner. Served with some sweet potato fries on the side, my husband loved this super-easy meal. Score!

Chockful of protein thanks to the chickpeas and chicken, these chicken pita sandwiches were so yummy that we had them again for lunch the next day. I’m keeping tzatziki in the fridge from now on!

To make these healthy gyro sandwiches you will need chickpeas, cherry tomatoes, bell peppers, red onion, rotisserie chicken, feta cheese, greens, tzatziki sauce, pita bread, salt and black pepper. Nice, healthy ingredients! Read about the health benefits of chickpeas, the health benefits of tomatoes, the health benefits of onion, the health benefits of bell peppers and the health benefits of feta.

If you're not into sandwiches, you could eat the chickpea and chicken filling as a standalone salad and serve the pita bread on the side. Maybe go lighter on the tzatziki sauce if you eat it this way. Enjoy!

Cuisine: Greek / American
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 cup chickpeas, drained and rinsed
• 3/4 cup cherry tomatoes, chopped
• 3/4 cup bell peppers, chopped
• 1/4 cup red onion, chopped
• 1 cup rotisserie chicken, chopped
• 1/2 cup crumbled feta
• 1 cup greens, chopped
• 8 ounces tzatziki (store-bought or homemade)
• 2 pita pockets, sliced in half
• salt and black pepper, to taste

Recipe Notes

• Omit the chicken for a vegetarian meal!

• I used a mix of baby spinach and spring mix but use whatever greens you prefer.
  

• If someone in your family doesn’t like cucumbers (my husband!), you can substitute ranch dressing or hummus for the tzatziki.

• Pop the pita pockets in the oven for a few minutes if you prefer them warm.

• Store any leftover filling in the fridge out of the pita pockets, unless you’re eating them the same day as they’ll get a little soggy. The filling will be good for about three days.

Here’s how to make it:

1. In a medium bowl, combine the chickpeas, tomatoes, onion, peppers, feta, greens and tzatziki and stir to combine well.
   
   
   
2. Season with salt and pepper to taste. Stuff the pita halves with the “gyro” mixture. It's that easy!
   
   

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