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Chicken Gyros with Cucumber Salsa

  • Redpack Tomatoes Chicken Gyros with Cucumber Salsa
PREP: 20 minutes
COOK: 20 minutes
Make ahead for easy-to-grab lunches throughout the week. Juicy chicken topped with a fresh, cool salsa all stuffed in a pita! Put your salsa and chicken in separate containers and assemble when you’re ready to eat.


1 large cucumber, peeled and seeded
1 (14.5 ounce) can Redpack® Diced Tomatoes Basil, Garlic & Oregano, drained
1 small red onion, halved and thinly sliced
1/3 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/2 teaspoon lemon juice
Salt and black pepper to taste
2 cups shredded cooked chicken
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
4 pita bread rounds, 8 inch with no pocket
1 cup Green Goddess Salad Dressing
1/2 head iceberg lettuce, thinly sliced


  • To Make Salsa: Cut cucumber into ¼ inch pieces and place in a mixing bowl. Add petite diced tomatoes, onion, parsley, mint, lemon juice, salt and black pepper; stir to combine.
  • Toss chicken with oregano, rosemary and garlic cloves.
  • Brush 1 side of pita with extra virgin olive oil. Place bread, oiled side up on cookie sheet with sides. Broil, rotating bread for even browning, about 2 minutes.
  • Spread some of the dressing on the warm bread and top with chicken, lettuce and salsa. Fold in half and place on a piece of foil. Seal bottom of foil to hold gyro together.
  • Serve remaining lettuce, salsa and sauce on the side.


Calories: 290 | Fat: 17.0g | Trans Fats: 0g | Cholesterol: 15mg | Sodium: 1080mg | Carbohydrate: 25g | Fiber: 4g | Protein: 9g | Vitamin A: 15% | Vitamin C: 20% | Calcium: 4% | Iron: 10%


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