Chicken Gyros and Zucchini Fritters

Here is another recipe Rachel and I decided to prepare using the shredded Rotisserie chicken.  The chicken gyros were pretty delicious, although we skipped the tahini in the sauce and just made a yogurt sauce which sort of thinned it out.  The sauce seemed spicy when I tried it by itself, but it worked when mixed with the gyro ingredients.  The zucchini fritters were okay, but some of the larger slices got a little mushy.  The smaller slices stayed nice and crispy on the outside for a "fried" texture.  I used salsa as a dip for the fritters.


Chicken Gyros
Recipe adapted from Light&Delish Magazine
~360 calories/serving

Ingredients:
shredded rotisserie chicken
1 teaspoon dried oregano
salt and pepper
1/4 cup tahini
1/4 cup water
3 tablespoons nonfat plain yogurt
1 tablespoon fresh lemon juice
1 garlic clove, crushed with press
1/4 c fresh cilantro leaves, chopped
1/4 teaspoon Cayenne pepper
4 pitas
2 cups sliced romaine lettuce
1/2 seedless cucumber, chopped
1 large tomato, chopped
2 green onions, sliced

Directions:
Toss chicken with oregano and salt and pepper.

To make sauce:  In a small bowl, whisk together the tahini, water, yogurt, lemon juice, and garlic.  Stir in the cilantro, cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

To serve, fill pita pockets with romaine lettuce, shredded chicken, cucumbers, tomatoes, and green onions.  Top with tahini sauce.

*****

Zucchini Fritters
Recipe from Taste of Home Healthy Cooking 2009
1/3 cup zucchini with 1 tablespoon sauce= 67 calories

Ingredients:
1/4 cup buttermilk
1/4 cup egg substitute
1/2 cup Panko bread crumbs
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 tablespoon taco seasoning
1/4 teaspoon garlic salt
3 medium zucchini, cut into 1/4-inch slices
1/4 cup fat-free sour cream
1/4 cup fat-free ranch salad dressing
1/4 cup salsa

Directions:
In a shallow bowl, combine buttermilk and egg substitute.  In another shallow bowl, combine bread crumbs, Parmesan cheese, taco seasoning, and garlic salt.   Dip zucchini in buttermilk mixture, then coat with bread crumb mixture.  Place on a baking sheet and bake at 400º for 20-25 minutes or until golden brown, flipping once.

In a small bowl, combine sour cream, salsa, and ranch dressing.  Serve with zucchini (or just serve with salsa like I did).