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
Toss chicken with seasoning.
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.
Meanwhile, heat naan bread according to packet directions.
Combine tomatoes, onion and spinach in a bowl.
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.
Serve gyros with lemon wedges.