Homemade Greek gyros

This Greek gyros, perfect for lunch and surprisingly nutritional, is inspired by Greek food that I had at a summer fair. It is filling and delicious, and while it has many components it doesn't take too long to whip up. Served with sweet potato chips and an optional Greek sauce, it is authentic yet traditional. I hope you enjoy it! 

P.s. The measurements are not exact, but easy to tweak to your liking. 

Serves 1

Ingredients

¼ large sweet potato (or normal potatoes, this is just what we had in the fridge)

½ cooked and cold chicken breast

1tsp cumin

1 tsp paprika

1 tbsp tomato puree

2 tbsp yoghurt

Handful chives

1 clove garlic

2 leaves iceberg lettuce

½ large tomato

Handful of grated cheese

4 heaped tbsp self-raising flour

2 tbsp yoghurt

½ tbsp vegetable oil

Drizzling of vegetable oil

Method

1. Preheat the oven to 200℃ (fan) or 220℃ (normal). 

2. Wash your potato with water and a clean bristled brush. Cut your sweet potato into batons about 1cm thick with a sharp, strong knife. 

3. Place them in a bowl, drizzle with a small amount of oil and season with salt and pepper, and shake the bowl so that all of the chips are coated in the oil. Lay flat on a baking tray (you don't need tinfoil or baking paper) without any of them touching, and bake in the oven for 20 minutes. 

4. While the chips are baking, shred the cooked chicken breast and place in a small bowl. Add the paprika, cumin and tomato puree, and mix until the chicken is coated. 

5. Start the sauce. Chop the chives thinly and mince the garlic, then in a small bowl, combine with the yoghurt. Set aside.

6. On a chopping board, dice your lettuce and tomato, and grate your cheese. Drizzle a small amount of oil into a frying pan and place on medium heat. Add the chicken, and fry for 3 minutes or until sizzling and the spice coating is beginning to stick to the frying pan. 

Remove from the frying pan and place back in the bowl.

1. In a separate bowl, add the flour, yoghurt and oil. Mix until well combined and the dough is not sticky but stays together. Knead for a couple of minutes, then form into a ball and roll it out to about ½ cm thick. 

2. Heat the frying pan (you can use the same one used for the chicken) and drizzle with oil. When the oil starts to bubble on the remains of the chicken, put in the rolled-out flatbread dough. Cook on medium heat for around 3 minutes or until the underside is browned. Flip and do the same on the other side. Remove from the pan, and dab off any excess oil with paper towel. 

3. To assemble, put the flatbread onto the serving plate and spread a layer of the garlic-chive sauce (leave some for later). Add the lettuce, tomato, chicken and cheese, then finish with another few dollops of sauce. Serve with the chips. You won't be able to roll this, but I found it was easy enough to hold it like a taco! I hope you enjoy.