Ingredients
Subrecipe 1
2 lbs chicken thighs
9 flatbread gyros
Marinade
2 tbsp olive oil
2 tbsp honey
1 lemon, juiced
6 garlic cloves, sliced
1 tsp dried thyme
1 tbsp dried rosemary
1 tsp dried oregano
1 tsp sea salt
½ tsp black pepper
1 tsp red pepper flakes
Bruschetta
½ red onion, diced fine
1 large tomato, diced fine
1 red bell pepper, diced fine
1 tbsp fresh basil, diced fine
1 tbsp olive oil
1 tbsp balsamic vinegar
sea salt to taste
Honey Mustard Sauce
½ cup mayonnaise
¼ cup Dijon mustard
3 tbsp honey
2 garlic cloves, minced
black pepper to taste
Directions
Subrecipe 1
Step 1
Stir to combine all marinade ingredients in a bowl. Add in chicken thighs. Cover and refrigerate for at least one hour, or up to one day.
Step 2
Combine all bruschetta ingredients in a medium bowl. Stir together, cover, and place in the fridge until assembly.
Step 3
Heat a large pan with 1 tbsp olive to medium high heat. Lay chicken in a single layer. Cook for 7-8 minutes on each side, until it’s golden brown and cooked all the way through. Remove and let settle for a few minutes. Slice into thin strips and leave on cutting board.
Step 4
Lay one gyro on a square sheet of foil. Place roughly 1/2 cup of chicken in gyro. Top with bruschetta and honey mustard sauce. Add in any additional ingredients you’d like. With the foil grabbed underneath, fold the futon over itself, tucking one side under the other. Wrap foil around and seal at the bottom.
Step 5
Assemble all gyros, serve, and ENJOY!
