Add the diced cucumbers, red onions, quartered tomatoes, olives, and fresh chopped dill into a medium-sized bowl. Pour the Greek Dressing over the vegetables and dill. Toss well to coat. Allow them to marinate for at least 30 minutes. The longer they sit the better they get!
Cook the Chicken
Add one tablespoon of oil to a large cast-iron or heavy skillet over, medium-high heat. Add chicken tenders and sauté (Do not overcrowd the pan). Cook the chicken for about 4 minutes on each side. Tent with foil and allow the chicken to rest at least 10 minutes before serving.
Heat the Pita Bread
Heat the pita bread per package instructions or directly over a gas burner on the stove.
Build the Gyros
Add lettuce first so that it protects the pita bread from becoming soggy. Add a couple of strips of chicken on top of the lettuce. You can slice the chicken up even more to make it go a little further, making it easier to bite! Give the marinated veggies a good toss, then use a slotted spoon to remove any extra liquid. Transfer the salad mixture on top of the chicken and lettuce.
Serving
Serve drizzled with a drizzle of olive oil, extra Greek dressing and crumbled feta cheese, as desired.
Notes
The Chicken:
Save money with a whole boneless-skinless chicken breast, cut it into ½-inch strips. However, you can get chicken tenders instead if you don’t want to bother with cutting.
Don’t overcrowd the Pan! Remember, it is important not to overcrowd the pan. Cook in batches for 4 minutes on each side if needed.
The Vegetables: Marinate the vegetables for at least 30 minutes prior to serving. You can marinate the vegetables ahead of time; the longer this sits the better it gets!Feta Cheese: Always buy feta in chunk form; it’s moist and fresher than the pre-crumbled.
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