Express
Chickpea Gyros
with tzatziki and feta
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Rachel Post
The flavors of gyro can be transferred to chickpeas with such ease, and the naan flatbread that wraps around them, warm and soft, is the perfect carrier. And this Greek-style stunner comes together in less than 15 minutes? Opa!
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
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4 Mini Naan Flatbreads
- 4 oz. Grape Tomatoes
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2 oz. Tzatziki Dip
- 1 Shallot
- ½ oz. Spring Mix
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½ oz. Crumbled Feta Cheese
- 0.14 oz. Lemon Juice
- 1 tsp. Chimichurri Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) zPaQAGPv
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Calories620
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Carbohydrates90g
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Net Carbs80g
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Fat18g
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Protein22g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- 2 Medium Non-Stick Pans
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using whole chicken breasts, pat dry and cook until chicken reaches minimum internal temperate, 5-7 minutes per side. If using diced chicken breasts or diced chicken thighs, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to gyro as desired.
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1 Prepare the Ingredients
Halve tomatoes.
Peel and halve shallot. Slice thinly. -
2 Start the Filling
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add tomatoes and shallots to hot pan. Stir occasionally until shallots soften and tomatoes begin to release juices, 2-3 minutes.While vegetables cook, continue recipe. -
3 Finish the Filling
Drain chickpeas.
Add chickpeas, chimichurri seasoning, lemon juice, and 1/4 cup water to hot pan. Stir occasionally until chickpeas start to soften, 2-3 minutes.Coarsely mash chickpeas with the back of a spoon until slightly thickened, 1-2 minutes.Remove from burner.While filling cooks, continue recipe. -
4 Warm Flatbreads and Finish Dish
Place another medium non-stick pan over medium-high heat. Add flatbreads to hot, dry pan, two at a time. Gently press down on flatbreads until golden-brown and warmed through, 30-60 seconds per side.
Remove from burner.Plate dish as pictured on front of card, filling flatbreads with filling and topping with spring mix, tzatziki dip, and cheese. Bon appétit!
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