Crispy Greek Pita Bowl
This healthy and easy Greek Pita Bowl is the perfect easy dinner or lunch. You get the crunch from the pita bowl, the freshness of the veggies, and the juicy, flavorful gyro.
I’m Your Mommy Now
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Ingredients
- 3 cups shredded or thinly cut lettuce
- 1/2 cup pickled onions
- 1 cup very thinly sliced cucumber
- 1 cup baby tomatoes, halved
- 1/2 cup black olives
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- fresh mint and fresh dill for garnish
- garlic sauce
- tzatziki (use our tzatziki recipe)
- 2 large thin pitas
- 2 servings of Gyro Chicken (find the recipe by clicking here)
Instructions
- Make the gyro chicken according to this recipe.
- Skewer the chicken onto the vertical pan.
- Turn the heat on the oven down to 350F.
- Using a 9 inch cake tin, gently press the pita into the tin to create a bowl shape. Brush with a bit of olive oil and bake for about 5 minutes or until crisp (and stays in a bowl shape).
- Let the pita cool for a few minutes and then remove to a plate.
- Once the chicken is cooked, prepare the pita bowls.
- Assemble the chicken pita bowls - divide the ingredients between the 2 pita bowls. Add the lettuce as the bottom layer then add the pickled onions, sliced cucumber, baby tomatoes, black olives, chickpeas, crumbled feta and cooked & sliced gyro chicken. Season the vegetables with a pinch of salt if desired.Add dollops of garlic sauce and/or tzatziki and garnish with fresh mint and fresh dill.Enjoy the whole bowl! Don't forget you can eat the pita bowl too as you enjoy it all.
Video
Notes
- Make these quicker by making the chicken ahead of time; then all you need to do is prep the bowl ingredients and assemble!
- If you like this recipe, try our other Gyro Bowl variations
Nutrition
Calories: 616kcal | Carbohydrates: 67.9g | Protein: 43g | Fat: 21.4g | Saturated Fat: 8.5g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 7.4g | Cholesterol: 132mg | Sodium: 1381.2mg | Fiber: 13.6g | Sugar: 10.2g
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