Greek-Style Chicken & Haloumi Gyros
with Fries, Cucumber Tzatziki & Pickled Onion
Savour the vibrant flavors of Greek street food with tender, marinated chicken and grilled haloumi nestled in a warm torttilla alongside crispy fries, cool cucumber tzatziki, and tangy pickled onions. Each bite is a delightful dance of textures and tastes, transporting you straight to a sun-drenched Mediterranean market!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
½
Onion
1
tomato
1
radish
1
cucumber
1 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
chicken breast
1 sachet
Nan's Special Seasoning
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
parsley
Not included in your delivery
olive oil
¼ cup
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice onion (see ingredients). • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• While the onion is pickling, finely chop tomato. • Thinly slice radish. • Grate cucumber and squeeze out any excess moisture. • Cut haloumi into 1cm strips. • In a small bowl, combine Greek-style yoghurt, garlic dip, grated cucumber and a pinch of salt and pepper. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl combine Nan's special seasoning and a drizzle of olive oil. Add chicken, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, add the honey and turn to coat. Transfer to a plate.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
TIP: Chicken is cooked through when it's no longer pink inside.
• Drain pickled onion. • Slice chicken. • Bring everything to the table to serve. Top tortillas with some Greek-style chicken, haloumi, radish, tomato, fries and pickled onion. • Spoon over cucumber tzatziki and tear over parsley to garnish. • Serve with any remaining fries. Enjoy!