Chickpea Gyros

with tzatziki and feta

Prep & Cook Time: 10-15 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

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
  • Info
    4 Mini Naan Flatbreads
  • 4 oz. Grape Tomatoes
  • Info
    2 oz. Tzatziki Dip
  • 1 Shallot
  • Info
    ½ oz. Feta Cheese Crumbles
  • ½ oz. Spring Mix
  • 0.14 oz. Lemon Juice
  • 1 tsp. Chimichurri Seasoning
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • 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.

  1. 1

    Prepare the Ingredients

    Halve tomatoes.

    Peel and halve shallot. Slice thinly.

  2. 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. 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. 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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