Gluten Free Greek Chicken Gyros

Instructions

1. If you are wanting chips in your gyros, get those in the oven now, to cook while you are preparing everything else. Frozen oven chips are fine, or you can make homemade chips using my easy recipe (see notes).
2. Finely slice the red onion and place in a bowl. Cover with the lime juice and top up with red wine vinegar if needed, so that the onions are almost covered. Mix with your fingers to break up the onion slices, then set aside. This can be prepared in advance if you wish (keeps well in the fridge for up to 5 days).
3. Trim the chicken thigh fillets (remove any sinuey bits) so you can roll them out fairly flat. In a bowl, mix the garlic granules, onion granules, smoked paprika, cinnamon, 1 tbsp red wine vinegar, 2 tbsp olive oil, 0.5 tsp salt and a little black pepper, until you have a smooth marinade. Place the chicken thigh fillets into the marinade, and stir or rub until they are completely coated in it. Set aside. This can be prepared in advance if you wish (keeps in the fridge, covered, for up to 24 hours).
4. Now to make the flatbread. Add the flour, baking powder and salt to a mixing bowl and stir to combine. Tip in the yoghurt and olive oil, then mix with a wooden spoon at first to roughly combine - the mixture will look a bit crumbly at this point. Then get your hands in there and knead the ingredients until they are properly combined and you are left with a soft, pliable ball of dough. If the mixture is too dry add a little water, if too wet sprinkle with extra flour until you get the consistency pictured below.
5. Break the ball into two, evenly-sized, smaller balls. Lightly flour your work surface and rolling pin, then roll the dough out into a rectangular shape (see pic below) - try to make it fairly long so you can easily wrap it around the fillings. You will need to use a little flour as you go, to avoid sticking. Roll to about 0.5cm thick.
6. Heat a non-stick frying pan over a medium flame - now pop your raw gluten free flatbread into the pan (no oil needed, we are dry frying) and allow to cook on each side for around 2-3 minutes. You will see the dough grow a few small bubbles during cooking, then once you have flipped it it may puff slightly towards the end of cooking (don't stress if it doesn't). Once cooked, place the flatbread on a wire rack while you cook the second.
   Repeat with the second ball of dough, so you have two flatbread set aside.
7. While the flatbread are cooking, I often quickly make the garlic yoghurt, or you can do this after. It only takes 1 minute. Simply crush the garlic clove into a small bowl or ramekin, add the yoghurt, mint and lemon juice. Stir and set aside.
8. Time to cook the chicken! Take a griddle pan (or frying pan) and heat to medium, with a little oil to prevent sticking. Add the chicken to the pan and spread it as flat a possible. Cook for 2-3 minutes on each side until it's got some beautiful colour outside and is cooked through. Set aside to rest for a few minutes while you assemble the gyros.
9. To make them easier to eat (without the content falling out!), I wrap my gyros in a little tin foil skirt. Lay a small sheet of tin foil, a little longer than the flatbread and half as wide, on your chopping board. Place the flatbread on top, covering two thirds of the foil (see pic below). Now build your fillings in the middle of the flatbread: garlic yoghurt, pink pickled onions, crunchy salady bits, 20g of crumbled feta, a few oven chips and half the chicken thighs (sliced into pieces).
10. Now carefully wrap the flatbread around the filling, then wrap the foil around the bottom of the flatbread to hold it together and fold over the base to stop the fillings falling out. Scoff immediately :D.