Greek-Style Chicken Gyro Nachos

Ingredients

  • 2 Tbsp butter
  • 1 cup red onion, diced
  • 12 oz (375 g) boneless, skinless chicken breast, chopped
  • 1 tsp dry oregano leaves
  • ½ tsp each salt and pepper
  • ½ cup kalamate olives, pitted and sliced
  • 1 cup feta cheese, crumbled
  • 1 medium tomato, chopped
  • TZATZIKI
  • 1 cup plain Greek yogurt
  • ½ cup cucumber, grated and squeezed dry
  • 1 large clove garlic, rasped
  • 2 Tbsp lemon juice
  • 1 Tbsp fresh dill, chopped
  • ½ tsp salt
  • BAKED PITA CHIPS
  • 3 round pocket-style pitas
  • 3 Tbsp butter, melted
  • 2 tsp dry oregano leaves
  • ½ tsp salt

Equipment

  • measuring cups and spoons
  • 2 cutting boards and knife (one for chicken, one for veggies)
  • grater
  • rasp
  • small bowl
  • baking sheet
  • pastry brush
  • large skillet
  • wooden spoon
  • parchment paper

Prep time:

20

Yields:

25

Cook time:

4–6

Recipe submitted by:

BC Dairy Association

TZATZIKI

  1. In a bowl, stir together yogurt, cucumber, garlic, lemon juice, dill, and salt.
  2. Cover and refrigerate until ready to use.

BAKED PITA CHIPS

  1. Preheat oven to 400° F.
  2. Separate each pita around the circumference into 2 flat circles. Place on baking sheet.
  3. Stir together butter and oregano and brush over pitas. Sprinkle with salt.
  4. Bake for about 4 minutes or until golden. Let cool.

PREPARE NACHOS

  1. In large skillet, melt butter over medium heat. Add onion and cook for 5 minutes or until softened.
  2. Add chicken, oregano, salt, and pepper. Cook, stirring for about 10 minutes or until no longer pink inside.
  3. Break up pita chips into large, chip-sized pieces ad spread evenly over parchment paper-lined baking sheet.
  4. Top with chicken mixture. Sprinkle with olives ad feta. Bake for about 5 minutes, or until feta melts slightly.
  5. Remove from oven and drizzle with tzatziki and tomato to serve.

TIPS