Chicken Gyros

The pumped up produce in these on-trend wraps make them healthier than the average sandwich.
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Ingredients:

4 8-inch pita bread rounds
12 oz. chicken gyro meat (alternatively, grilled chicken breast strips)
2 Ready-Set-Serve Avocado Halves, sliced
2 Markon First Crop Tomatoes, sliced
1 head Ready-Set-Serve Hearts of Romaine, chopped
1/2 cup tzatziki sauce

Instructions:

Place equal portions of chicken, avocados, tomatoes, and romaine in the center of each pita round. Drizzle with tzatziki sauce and serve.
Optional: offer house-made hummus on the side.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.