Greek Chicken Gyro

TWO DAYS BEFORE SERVICE:

1. Begin defrosting chicken, in cooler, 2 days in advance.

Hold at 41°F or below.

DAY BEFORE SERVICE:

1. Make the Tzatziki Sauce. This allows the flavors to develop and blend together.
2. Portion Tzatziki Sauce,4 tablespoons, to serve with Chicken Gyros.

Hold at 41°F or below.

3. Whisk together lemon juice, oregano, garlic, pepper, and salt.
4. Drain any excess liquid from thawed chicken and place in hotel pans.
5. Pour lemon juice marinade over the chicken and mix well to coat all pieces.
6. Cover and allow to marinate, in the cooler, overnight.

Hold at 41°F or below.

DAY OF SERVICE:

1. Make the Persian Cucumber Tomato Salad in the morning. This allows time for the salad to soak in all the dressing flavor.
2. Place tortillas in warmer to heat while making chicken.
3. Using tilt skillet, add oil and turn on to medium-high heat. Once the oil is hot, add marinated chicken.
4. Sauté, stirring often until chicken reaches an internal temperature of 135°.

Hold at 41°F or below.

Assembly

No bare hand contact with ready to eat food.

1. Lay down foil wrap with tortilla on top half (the wrap will only have the bottom half wrapped in foil).
2. Top with 3 ounces seasoned chicken and 1/4 cup Persian Cucumber Tomato Salad.
3. Fold tortilla up from the bottom, then fold sides around to make an open topped wrap.
4. Fold foil up from bottom, then around like the wrap was just made.
5. Stand Greek Chicken Gyro wrap up and tuck into 4" hotel pans for service.

Hold at 135°F or above.

6. Serving is 1 Greek Chicken Gyro wrap with Tzatziki Sauce.