Skinny Chicken "Gyros"

My mom loves to tell the story of how in preschool I told the class my favorite would was, "escargot", and how I would have a temper tantrum in the grocery store if she wouldn't buy escargot for dinner. You are probably envisioning that I must have come from a really fancy and refinedd family. I do not. This escargot was pretty short of fancy. It was stuffed with herb butter and frozen into a little disposable tin. Looking back, it sounds rather disgusting. What I love about this story, however, is how it shows the great impact that food has on our memories. So much laughter and bonding takes place around food. Gyros is another one of the dishes that stirs up so many different memories for me. One of my Greek elementary school friend who corrected everyone's dismal pronunciation of GUY-ROS is a particular favorite. What are some of your childhood memories involving food? This Skinny Chicken Gyros I came up with will allow me to have one of my favorites, but without any guilt... 

Here's What You Need: (Makes 1)

Grilled chicken (About 1/2 a breast)*

Tomato, sliced and sprinkled with salt and pepper

Cucumber, sliced vertically and sprinkled with s + p

1 TBS ff plain yogurt

1 TBS ff or low-fat feta

Seasoning (I like Penzey's Greek)

Whole wheat pita (I like 8 Grain Arnold Pocket Thins)

Spring greens (A handful)

Here's What You Do:
If your chicken is cold, microwave it for about 55 seconds. Mix the yogurt and the feta and season with Greek Seasoning. Pile everything up in the center of the pita and top with the yogurt mixture. (You won't be able to fit all of the cucumber and tomato). Fold it over and put it in a hot panini maker for 5 minutes. If you don't have a panini maker, you can fake one by spraying a grill pan with non-stick. Put the pita on it covered by another pan. "Grill" for 3 minutes and then turn over and grill for another 2 or 3 minutes. Yum!

*If you don't have left over chicken, grill a chicken breast marinated in extra virgin olive oil and Greek Seasoning on a grill pan for about 14 minutes and then cut into strips.

Kid Tip:
My kids tend to like things separate at this age. Therefore, I would use one of their little compartment plates and put the cucumbers and chicken in separate compartments. I would combine the feta and the yogurt as a dipping sauce for them along with the grilled pita bread.

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