Taste the Air-Chilled Difference®

Gluten-Free Chermoula Chicken Gyro

by , Chef, Quick-Fix Gluten Free, Hampton, Connecticut

Gluten-Free Chermoula Chicken Gyro

Serves 12

This unique recipe turns a few simple ingredients into a satisfying weeknight meal. You can even prep the sauce ahead of time, making a healthy, gluten-free meal that much easier to get on the table.

  • 12 (9-inch) gluten-free tortillas
  • 3 pounds Smart Chicken tenders
  • ¼ cup olive oil
  • Juice of half lemon
  • Salt, as needed
  • Freshly ground black pepper, as needed
  • 2 cups shredded lettuce
  • 1 onion, thinly sliced
  • 1 large tomato, diced

Preheat the grill or char broiler to medium–high heat.

Brush tortillas with olive oil and grill for 1 to 2 minutes on each side until slightly charred, then set aside.

Season the chicken tenders with salt, pepper, and lemon juice. Place the chicken on the grill and cook tenders 2 to 3 minutes per side, until cooked through. Fill each tortilla with chicken tenders, 1 tablespoon Chermoula Sauce (recipe follows), shredded lettuce, onions, and diced tomatoes, and serve.

    • Chermoula Sauce
    • Makes about 1 cup
    • 1 bunch (about 2 ounces) cilantro leaves and tender stems
    • 1 bunch (about 2 ounces) flat-leaf Italian parsley leaves
    • 4 cloves garlic, roughly chopped
    • 2 tablespoons smoked paprika
    • 1 tablespoon cumin powder
    • 2 teaspoons freshly grated ginger
    • ½ teaspoon chili flakes
    • Pinch of saffron
    • 3 tablespoons olive oil
    • Juice of 1 lemon
    • 1 teaspoon salt
    • 2 tablespoons to ¼ cup sour cream

    In the bowl of a food processor, combine all ingredients, except sour cream, and process until a thick, smooth sauce is formed. Transfer to a bowl, fold in sour cream, and refrigerate until ready to serve.

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