Chicken Gyros Peri Peri

Peri Peri Chicken Gyros

If you like Peri Peri chicken then you need to try these Peri Peri Chicken Gyros. The juiciest and tastiest chicken breast, thinly sliced and rolled into a flatbread with French fries, chilli jam and a super simple, blended Peri Peri sauce.

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Cook: 25 MINS

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Preheat oven to 220°C/ 425°F.
Cover and bash chicken breasts to 2-3cm thickness. Add chicken breasts, tablespoon of olive oil, tablespoon of peri peri seasoning, garlic granules and smoked paprika to a large bowl and mix until chicken is coated.
Add french fries to a baking tray and cook in the oven according to packet instructions.
Heat a cast iron griddle and cook the chicken breasts 5-6 mins on each side on a medium heat, until charred, then transfer cast iron griddle to the oven for 5-10 mins, until the chicken is cooked through.
Make the peri peri sauce. Add all ingredients to a blender and blitz until smooth. Transfer to a small saucepan and cook on a medium heat for 2-4 mins, until hot (heating up the sauce is optional, it also works perfectly served cold).
Make the gyros. Toast the flatbread, spread the yoghurt, thinly slice and add chicken, cherry tomatoes, french fries, chilli jam and drizzle with the peri peri sauce.

Nutritional Info

Per Gyros

Cals – 606

Carbs – 67g

Protein – 45g

Fat – 18.5g

Ingredients

Serves 2

Peri Peri chicken

  • 2 medium chicken breasts (150g each).
  • Tbsp extra virgin olive oil.
  • Tbsp peri peri seasoning.
  • 1/2 tbsp garlic granules.
  • Tsp smoked paprika.

Peri Peri Sauce (only 1/2 is needed for 2 gyros)

  • 360g roasted red peppers from a jar, drained.
  • 2 tbsp extra virgin olive oil.
  • 2 tbsp red wine vinegar.
  • Juice of 1 lemon.
  • 1 small bunch of fresh basil.
  • 1/2 tbsp peri peri seasoning.
  • 1/2 tbsp oregano.
  • Tsp smoked paprika.
  • Tsp chilli flakes.
  • 1/2 tsp of salt.

Gyros

  • 60g frozen French fries
  • 2 flatbreads
  • 4 tbsp fat-free natural yoghurt
  • 1/4 red cabbage, thinly sliced
  • 15g Nando’s chilli jam

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