Smoked Chicken Gyro

Place the chicken strips into a bowl and marinate with the lemon juice, zest, garlic, mint, smoked paprika, and half of the olive oil blend. Mix well, cover, and 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 olive oil blend 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 olive oil blend, then brown the marinated chicken strips. Once brown, turn the heat to a lower setting until cooked through.

Take each gyro and start adding the filling, keeping the sides clear so it can be rolled into a wrap for easy eating.

Place lettuce in the center, followed by the chicken strips, tomatoes, cucumber, feta cheese 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 to keep it closed in its shape.