Pressure-Cooker Shredded Chicken Gyros

Lunch

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.

Average Rating: 4.25

TOTAL TIME: Prep: 20 min. Cook: 10 min.
YIELD: 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

Instructions

1. 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°.
2. 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.