1/8 cup extra virgin olive oil
5 dried guajillo peppers, stems and seeds removed (can be substituted with New Mexico) 1/8 cup carrots, diced
¼ cup shallot, chopped
3 tablespoons garlic, minced
1 roma tomato, chopped
1 teaspoon capers
4 green olives
¼ cup water
1 5.3 oz. container plain non-fat Chobani Greek yogurt
1 lemon, zested and juiced
2 tablespoons cilantro, chiffonade
1 teaspoon mint, chiffonade
Salt and pepper to taste
4 boneless, skinless chicken breasts
4 6-inch pita bread
2 cups spring lettuce mix
½ cucumber, thinly sliced into wheels
1 red bell pepper, julienned
Heat sauté pan for 1 minute on medium heat. Add olive oil and swirl to coat the pan. Add the guajillo peppers and let toast (bloom) for 1 minute. Add the shallots and carrots and cook until softened, about 2-3 minutes. Add garlic, tomato, capers, and olives. Continue cooking while stirring for 2 minutes. Pour contents of sauté pan into a blender. Turn blender on and puree while slowly pouring in water. Once evenly pureed, pour contents into a small mixing bowl. Refrigerate until cooled to 40 degrees or below.
Combine pepper puree with yogurt, cilantro, mint, lemon zest, lemon juice, salt and pepper. Remove ¼ cup of yogurt sauce. Reserve the remaining sauce. In a bowl or zipper top bag, combine the chicken and ¼ cup of the sauce. Allow to marinate refrigerated for at least 1 hour and up to 24 hours.
Grill or roast chicken until cooked to 165 degrees. Remove chicken to carving board and allow it to rest for 10 minutes. While chicken rests, prepare the pita. Smear 1 tablespoon of yogurt sauce on the middle of each pita. Place ½ cup of greens on top of sauce. Slice chicken breasts into thin strips and place on top of greens. Add cucumber and bell pepper. Drizzle with remaining yogurt sauce.
Makes 4 gyros.
Recipe by Ashley J., Flik Independent School Dining Catering Sous Chef