Chicken Gyro

Place the marinade ingredients into a blender and blend until smooth. Coat the chicken strips with the marinade and mix well. Set aside for 10 minutes.

Prepare your gyro breads: divide the dough into 4 equal sections. Form balls with each section.

On a lightly floured surface, push down each dough ball, then roll the dough from the center outwards. Try to keep the shape round but it does not need to be perfectly round.

Roll each gyro about 5mm thick, then heat a griddle pan to medium heat. Add a little vegetable oil and a bit of butter. Place one gyro into the griddle pan to slowly grill on one side. Once you see air bubbles forming on the top side of the gyro, it's ready to turn over and grill the other side. They should be golden brown on both sides.

Cover the cooked gyros with a large container to keep them from drying out and hardening.

Heat a pan, add the rest of the vegetable oil, then brown the marinated chicken strips. Once brown, turn the heat to a lower setting until cooked through.

Mix the tzatziki ingredients together with a fork to ensure everything is mixed well.

Take each gyro, spread a dollop of tzatziki in the center, keeping the sides clear so it can be rolled into a wrap for easy eating.

Place lettuce on top of the tzatziki, followed by the chicken strips, tomatoes, cucumber, and red onions. Make sure all ingredients are evenly distributed.

Roll the filled gyro into a wrap and either wrap it halfway with greaseproof paper or use a bamboo kebab to keep it closed in its shape.