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Delicious Gyro Quesadillas

Delicious gyro quesadillas with a homemade Greek pico salad and homemade tzatziki sauce - a delicious, fresh meal, perfect for summer family dinners!
5 from 3 votes
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Prep Time: 25 minutes
Cook Time: 4 minutes
Inactive Time: 6 hours 36 minutes
Total Time: 7 hours 5 minutes
Servings: 4 -6 servings
Author: The American Patriette

Ingredients

  • FOR THE SLOW COOKER CHICKEN:
  • 2 lb boneless skinless chicken breast
  • 1 onion diced
  • 2 cloves garlic pressed or minced
  • 1 tsp oregano leaves
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Juice from 1/2 lemon
  • 1/3 c water
  • FOR THE QUESADILLAS:
  • 2 tbsp olive oil
  • 8 pieces of round Pita bread
  • 8 tbsp hummus
  • 2 c shredded Mozarella cheese
  • 1 c chopped Kalamata olives
  • 1 c sliced grape or cherry tomatoes
  • FOR THE TZATZIKI SAUCE:
  • 1 c plain Greek yogurt
  • 1/2 cucumber chopped
  • 1 clove garlic
  • 1/2 tbsp white wine vinegar
  • 1/2 tsp dried dill weed
  • 1/2 tsp dried oregano leaves
  • Dash of salt and pepper
  • Juice from 1/2 medium lemon
  • 1 tbsp olive oil
  • FOR THE GREEK PICO SALAD:
  • 15 oz can garbanzo beans drained
  • 2 c chopped Romaine lettuce rinsed
  • 1 cucumber peeled and diced
  • 1/2 c crumbed Feta cheese
  • Juice from 1 lemon

Instructions

  • Add all of the ingredients for the chicken gyro recipe to a slow cooker. Cook on high for 3-4 hours, or until chicken is fully cooked and easily shreds apart. Use two forks to finely shred the chicken, and leave in the slow cooker.
  • Toss Greek pico salad ingredients together and set aside.
  • Add all ingredients for the homemade tzatziki sauce into a blender or food processor and pulse a couple of times until cucumber is finely chopped. Pour into a small bowl and set in fridge until you're ready to serve the quesadillas. This is going to be a delicious dipping sauce for the quesadillas!
  • Ok, let's get started on the quesadillas! After the chicken is completely cooked and shredded, place large skillet on stove top over medium heat and drizzle in some olive oil. Spread olive oil with spatula to cover the skillet.
  • Spread 1 tbsp hummus on one side of a slice of pita bread. Place the pita bread on the skillet with the hummus side up. Sprinkle some Mozarella cheese on top, and then evenly spread some olives, sliced tomatoes, and shredded chicken. Cook on skillet for 4-5 minutes, or until cheese is melting. Sprinkle more cheese on top of the shredded chicken, spread another tbsp of hummus on another slice of pita bread, and place the hummus side down on top of the quesadilla mixture. Flip the quesadilla to cook on the other side. Remove from heat and set aside once cheese is melted on both sides. Repeat for remaining quesadillas.
  • Slice quesadillas into fourths and serve with Greek pico salad and tzatziki dipping sauce. Enjoy with family and friends around your table!