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Pressure-Cooker Shredded Chicken Gyros

Our family has no links of any kind to Greece, but we always have such a marvelous time at the annual Salt Lake City Greek Festival. One of my favorite parts is all the awesome food. This meal is a good way to mix up our menu, and my kids are big fans. —Camille Beckstrand, Layton, Utah
  • Total Time
    Prep: 20 min. Cook: 10 min.
  • Makes
    8 servings

Ingredients

  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground allspice
  • 1/2 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts
  • 8 whole pita breads
  • Toppings: Tzatziki sauce, torn romaine and sliced tomato, cucumber and onion

Directions

  • In a 6-qt. electric pressure cooker, combine the first 8 ingredients; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
  • Remove chicken; shred with 2 forks. Return to pressure cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts
1 gyro: 335 calories, 7g fat (1g saturated fat), 63mg cholesterol, 418mg sodium, 38g carbohydrate (2g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.

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