Ingredients
12 chicken tenderloins (750g), trimmed
1 tblsp Greek seasoning
2 tblsps olive oil
2 x 250g packets naan bread
2 tomatoes, cut into thin wedges
1 small red onion, halved, thinly sliced
60g baby spinach leaves
²∕³ cup tzatziki
Lemon wedges, to serve
Method
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Toss chicken with seasoning.
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Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook for about 3 minutes each side, or until cooked through. Remove.
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Meanwhile, heat naan bread according to packet directions.
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Combine tomatoes, onion and spinach in a bowl.
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Spread tzatziki evenly along the middle of each naan. Divide salad and chicken over the top. Roll up to enclose. Wrap in baking paper to secure.
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Serve gyros with lemon wedges.
