Slimming World chicken gyro pitta - 7 Syns per serving (deduct 7 Syns if using Healthy 'b' choice)

This recipe is from the Slimming World "Taste the Sunshine" cook book available exclusively to Slimming World members through groups or online. To find out more go to https://www.slimmingworld.co.uk/​
Serves 4
7 Syns per serving (deduct 7 Syns if using Pitta Bread wholemeal as a Healthy Extra ‘b’ choice)

300g fat-free natural Greek yogurt
1 tsp lemon juice
2 tbsp red wine vinegar
6 garlic cloves, crushed
2 tsp ground cumin
1 tsp dried oregano
2 tsp sweet paprika
½ tsp ground cinnamon
8 large skinless and boneless chicken thighs, visible fat removed
2 small red onions, halved and thinly sliced
4 tomatoes, deseeded and thinly sliced
1 tsp sumac
½ medium cucumber, peeled and coarsely grated
2 tbsp chopped fresh dill
4 little gem lettuces, shredded
4 x 60g wholemeal pitta breads, toasted

Put 100g yogurt in a large bowl and stir in the lemon juice, 2 tsp vinegar, 4 crushed garlic cloves, the cumin, oregano, paprika, cinnamon, ½ tsp salt and some freshly ground black pepper. Add the chicken, mix to coat well and marinate in the fridge for up to 4 hours.
Preheat your oven to 220°C/fan 200°C/gas 7.
Put a rack in a large roasting tin (and line it with foil if you want to save on washing-up). Lift the chicken thighs out of the marinade, lay them on the rack and roast for 20-25 minutes or until the chicken is nicely browned at the edges and cooked through.
Meanwhile, put the red onions in a small bowl with 1 tbsp vinegar and a pinch of salt and mix well. Set aside for a few minutes, then stir in the tomatoes and sumac and season to taste.
For the tzatziki, put the grated cucumber in a clean tea towel or a few layers of kitchen paper and squeeze out as much water as you can. Tip the cucumber into a bowl and stir in the remaining vinegar, garlic and yogurt, plus the dill and some seasoning to taste.
Divide the lettuce between plates and spoon over the tomatoes and onions. Slice the chicken and add that too, plus a big dollop of tzatziki. Serve with the pitta breads and stuff as much into them as you can! This would be great for a packed lunch or picnic, too – just pack the tzatziki and pittas separate