High Protein Chicken Gyro with Flatbread

416 calories, 45g of protein. Spiced marinated chicken, soft homemade yoghurt flatbreads and a cool minted yoghurt sauce, all wrapped up. One of our team favourites, brilliant for meal prep and just as good hot or cold.

One of the oac team's favourite recipes to date, and one we find ourselves craving on repeat. Chicken thighs are marinated in garlic, lemon and warm spices, then seared and roasted until juicy. The flatbreads are made from just Greek yoghurt, flour and baking powder, no yeast and no waiting around, and they puff up soft and pillowy in a hot pan. Spread with a minted yoghurt sauce, piled with chicken and your favourite toppings, then wrapped up. Delicious straight away, and just as good cold from the fridge the next day.

Serves 6

Per serving (before toppings):

416 calories | 45g protein | 18.3g fat | 28.7g carbs

Spiced Chicken

Serves 6 | 30 minutes plus marinating

Ingredients

• 850g boneless chicken thighs
• 3 garlic cloves, minced
• 3 tbsp lemon juice
• 3 tbsp 0% Greek yoghurt
• 1 tbsp apple cider vinegar
• 1 tbsp rapeseed oil
• 2 tsp smoked paprika
• 2 tsp salt
• 1 tsp cumin
• 1 tsp onion granules
• 1 tsp dried oregano
• 1 tsp black pepper
• ¼ tsp cinnamon

Method

1. Add the chicken thighs and all of the marinade ingredients to a large bowl. Mix well so everything is coated, then cover and set aside in the fridge. This can be done anywhere from 30 minutes up to 24 hours ahead.
2. Preheat the oven to 200°C. Heat a heavy pan until very hot, add a little oil and sear the marinated thighs for 2 minutes on each side.
3. Transfer to an oven tray and cook for 15 minutes, until fully cooked through. Cover with foil and leave to rest, then slice.

Yoghurt Flatbreads

Makes 6 | 30 minutes

Ingredients

• 2 cups plain flour
• 1.5 cups 0% Greek yoghurt
• 2 tsp baking powder
• 1 tsp salt
• Oil, for cooking

Method

4. Whisk the flour, baking powder and salt together in a mixing bowl. Add the Greek yoghurt and stir with a spoon until it comes together, then use your hands to form a smooth ball.
5. Knead on a lightly floured surface for 3–5 minutes, adding a little flour if it becomes too sticky to handle. Cover and rest for 20 minutes.
6. Cut the dough into 6 equal balls and roll each one out on a floured surface, to about the size of a medium dinner plate.
7. Heat a pan over medium heat with a teaspoon of rapeseed oil. Gently lay in a flatbread and cook for 2–3 minutes, until bubbles appear. Flip and cook for another 2 minutes. Repeat with the rest.

Minted Yoghurt & Feta Sauce

Serves 6 | No cook

Ingredients

• 1 cup Greek yoghurt
• 1 garlic clove, minced
• ½ chilli, finely chopped
• A bunch of mint, chopped
• 1 tbsp lemon juice
• 50g feta, crumbled (optional)
• Salt and pepper to taste

Method

8. Add all of the sauce ingredients to a bowl and mix until well combined. Season to taste.

To Assemble

Add ons

• Sliced tomatoes
• Pickled or plain cucumber and red onion
• Fresh coriander

Method

9. Spread the minted yoghurt sauce over a warm flatbread.
10. Add the sliced chicken and your favourite toppings, then wrap up and enjoy.
11. Perfect for meal prep, and delicious hot or cold.