Pressure-Cooker Shredded Chicken Gyros

Name: Pressure-Cooker Shredded Chicken Gyros
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 2 medium onions, chopped; 6 garlic cloves, minced; 1 teaspoon lemon-pepper seasoning; 1 teaspoon dried oregano; 1/2 teaspoon ground allspice; 1/2 cup lemon juice; 1/4 cup red wine vinegar; 2 tablespoons olive oil; 2 pounds boneless skinless chicken breasts; 8 whole pita breads; Toppings: Tzatziki sauce, torn romaine and sliced tomato, cucumber and onion

Our family has no links of any kind to Greece, but we always have such a marvelous time at the annual Salt Lake City Greek Festival. One of my favorite parts is all the awesome food. This meal is a good way to mix up our menu, and my kids are big fans. —Camille Beckstrand, Layton, Utah

Ingredients

2 medium onions, chopped
6 garlic cloves, minced
1 teaspoon lemon-pepper seasoning
1 teaspoon dried oregano
1/2 teaspoon ground allspice
1/2 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons olive oil
2 pounds boneless skinless chicken breasts
8 whole pita breads
Toppings: Tzatziki sauce, torn romaine and sliced tomato, cucumber and onion

Directions

In a 6-qt. electric pressure cooker, combine the first 8 ingredients; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
Remove chicken; shred with 2 forks. Return to pressure cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts

1 gyro: 335 calories, 7g fat (1g saturated fat), 63mg cholesterol, 418mg sodium, 38g carbohydrate (2g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.