6 chicken thighs

6 gluten-free tortillas

1 cucumber

1 lettuce

1 tin sweetcorn

1 bunch rocket (rucola)

2 packets Greek Gyros seasoning (30 grams)

200 ml Greek Yoghurt

1 bunch fresh dill

50 ml olive oil

salt, pepper, cayenne, garlic powder, 1 clove fresh garlic

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1. Cut chicken thighs in thin strips

2. Mix in the bowl with olive oil and gyros seasoning

3. Preheat the oven, place seasoned chicken strips in baking tray

4. Bake in the oven for 15-20 minutes in 200`C

5. Open and drain sweetcorn

6. Preheat 2 tbsp olive oil in frying pan, add sweetcorn, pinch of salt and pepper, sprinkle little bit of garlic powder and stir all together

7. Fry for 1-2 minutes, keep stirring

8. Bake in the oven tortilla baskets, while baking chicken or You can prepare earlier (You need special form to bake baskets in the oven, link below)

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https://www.amazon.co.uk/Hinmay-Non-Stick-Fluted-Tortilla-Tostada/dp/B07D1MF7DL/ref=sr_1_3?crid=14VCTPGJRH708&keywords=tortilla+basket+shaper&qid=

1648257738&sprefix=tortilla+basket+%2Caps%2C286&sr=8-

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9. Slice other half of cucumber, shred lettuce, wash rocket (rucola) and dill

10.Layer meat, vegetables and sauce in the tortilla baskets in order :

lettuce, sweetcorn, meat, sauce , thinly sliced cucumber, rocket (rucola), meat and sauce again

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‍Tzatziki sauce:

1. Use a grater to grate half cucumber in a small bowl. Add pinch of salt to it and mix, then let it sit for about 10 to 15 minutes. This will help draw out the water from the cucumber, so that we don’t end up with a watery tzatziki sauce. Pour out water from cucumber.

2. In a medium size bowl, combine the yogurt with pinch of the cayenne pepper, 1 clove minced garlic, 1 tbsp lemon juice, dill, pinch of salt and cucumber. Stir everything well and adjust with salt and pepper as necessary

3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours before serving.

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