Shredded Chicken Gyros
“Our family always has such a wonderful time at the annual Salt Lake City Greek Festival. One of my favourite parts is all the awesome food. This meal is a good way to mix up our menu, and my kids are big fans.” —Camille Beckstrand, Layton, Utah
| Servings | Prep Time | Cook Time |
| 8servings | 20minutes | 3hours |
| Servings | Prep Time |
| 8servings | 20minutes |
| Cook Time |
| 3hours |
Ingredients
- 2 medium onions chopped
- 6 garlic cloves minced
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 1/2 cup water
- 1/2 cup lemon juice
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken breasts
- 8 whole pita breads
- Tzatziki sauce optional
- torn romaine optional
- sliced tomato optional
- sliced cucumber optional
- sliced onion optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- In a 3-qt. slow cooker, combine first 9 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
- Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings as desired.
Recipe Notes
Nutrition Facts
1 gyro (calculated without toppings): 337 calories, 7g fat (1g saturated fat), 63mg cholesterol, 418mg sodium, 38g carbohydrate (2g sugars, 2g fibre), 29g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.
