All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The flavors of gyro can be transferred to chicken with such ease, and the naan flatbread that wraps around them warm and soft is the perfect carrier. And this Greek stunner comes together in less than 15? Opa!
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.
You Will Need
Medium Non-Stick Pans
Before You Cook
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
If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken.
If using steak strips, separate into a single layer and pat dry. Follow same instructions as chicken in Step 1, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
If using shrimp, follow same instructions as chicken in Step 1, cooking until opaque and shrimp reach minimum internal temperature, 2-3 minutes per side.
If using ground turkey, follow same instructions as chicken in Step 1, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
Start the Filling
Pat diced chicken dry.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken and chimichurri seasoning to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
While chicken cooks, prepare ingredients.
Prepare the Ingredients
In a mixing bowl, combine sour cream, buttermilk-dill seasoning, and 1 Tbsp. water. Set aside.
Peel and halve shallot. Slice thinly.
Finish the Filling
Add shallot and tomatoes to hot pan and cook undisturbed, 2 minutes.
Stir in 2 Tbsp. water and lemon juice. Then stir occasionally until tomatoes soften and release juices, 3-5 minutes.
Remove from burner.
While filling cooks, warm flatbreads.
Warm Flatbreads and Finish Dish
Place another medium non-stick pan over medium-high heat. Add flatbreads to hot pan, two at a time. Gently press down on flatbreads until golden brown and warmed through, 1 minute per side.
Stir sour cream mixture to re-combine.
Plate dish as pictured on front of card, filling flatbreads with filling and topping with sour cream mixture and spring mix. Bon appétit!
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