High-Protein Ground Chicken Gyros With Homemade Pita

Preheat oven to 400°F (200°C).

In a large bowl, combine ground chicken, garlic powder, pepper, salt, dried minced onion, and paprika. Mix thoroughly.

Spread the chicken mixture thinly and evenly onto a large sheet of parchment paper. Place a second sheet on top and press to flatten.

Using the bottom parchment paper, tightly roll the flattened chicken into a log.

Place the chicken log on a baking sheet and bake until cooked through (time will vary based on thickness, approximately 25-30 minutes).

While the chicken bakes, prepare the salad. In a large bowl, combine chopped cucumbers, red onion, and cherry tomatoes.

To the salad, add minced garlic, flaky salt, pepper, olive oil, and red wine vinegar. Toss to combine.

Stir in the feta cheese.

To make the protein pitas, combine all-purpose flour, plain Greek yogurt, garlic powder, and salt in a bowl. Knead until a dough ball forms.

Place the dough between two sheets of parchment paper and use a rolling pin to flatten it into a thin circle.

Heat a little olive oil in a non-stick skillet over medium heat. Cook the pita for 2-3 minutes per side, until golden brown and cooked through.

Prepare the tzatziki sauce by combining non-fat Greek yogurt, minced red onion, fresh dill, shredded cucumber, minced garlic, salt, and pepper in a small bowl.

Stir in the light mayonnaise until the sauce is smooth and creamy.

Once the chicken is cooked, remove it from the oven and carefully unwrap it from the parchment paper.

Slice the chicken log into thin, gyro-style pieces. For extra color and texture, you can briefly sauté the slices in a hot pan.

To assemble, lay a warm pita on a plate. Spread with tzatziki sauce, top with shredded romaine, chicken gyro meat, and a spoonful of the cucumber-tomato salad.