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Shredded Chicken Gyros

We go to the annual Salt Lake City Greek Festival for the awesome food. This chicken with lemon and spices is a great way to mix up our menu, and my kids are big fans! —Camille Beckstrand, Layton, Utah
  • Total Time
    Prep: 20 min. Cook: 3 hours
  • Makes
    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 water
  • 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
  • Optional toppings: Tzatziki sauce, torn romaine and sliced tomato, cucumber and onion

Directions

  • In a 3-qt. slow cooker, combine first 9 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
  • Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings.
Nutrition Facts
1 gyro (calculated without toppings): 337 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.

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