Whether you're looking for picnic lunch ideas or just an easy, irresistible dinner, Coles ambassador Brent Draper’s chicken and chips gyros is always the answer.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
1kg pkt Coles Frozen Straight Cut Australian Potato Chips
600g Coles Australian RSPCA Approved Chicken Breast Fillets, thinly sliced
25g pkt Nando’s Peri Peri Rub Lemon & Herb
1/3 cup (100g) Coles Garlic Aioli
4 pieces wholemeal pita bread
2 tomatoes, thinly sliced
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange chips in a single layer on lined tray. Bake for 15 mins. Turn and bake for a further 10 mins or until golden and crisp.
Step 2
Meanwhile, place the chicken in a large bowl. Sprinkle with the herb rub and toss to combine. Heat a lightly greased frying pan over medium heat. Cook the chicken, turning, for 6-8 mins or until cooked through.
Step 3
Spread the aioli evenly over each pita bread. Top with tomato, chicken and chips. Roll up to enclose the filling. Wrap in baking paper and tie with kitchen string to secure.
