Ingredients
- Avocado Dipping Sauce:
- 1/2 ea. Avocados From Mexico
- 1/2 c. plain Greek yogurt
- 1 t. olive oil
- 1/2 t. garlic, minced
- 1/2 t. white wine vinegar
- 1/4 t. lemon juice
- Gyro:
- 2 ea. pita bread halves
- 2 ea. large bibb lettuce leaves
- 1 ea. large chicken breast, boneless and skinless
- 1/2 ea. tomato, diced
- 2 T. + 2 t. olive oil
- 1 T. lemon juice
- 1 t. oregano
- Salt and pepper to taste
Instructions
- Place all the ingredients for the avocado dipping sauce in the blender and pulse until creamy. Pour into a bowl and set aside.
- Marinate the chicken breast in a plastic bag or container with 2 tablespoons oil, lemon juice oregano and salt and pepper to taste. Allow the chicken to marinate for at least an hour before cooking.
- In a skillet, bring 2 teaspoons of oil to medium heat and place chicken in skillet. Cook for approximately 10 minutes, or until edges are opaque. Flip chicken breast and cook for another 10 minutes, or until it reaches and internal temperature of 165°F. Once cooked, removed chicken from heat and let sit 5 minutes, then cut in cubes.
- Warm the pitas on the stovetop or in the microwave to your temperature, approximately 30 seconds. Evenly distribute the chicken, lettuce, and tomato in each pita and serve with dipping sauce.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
