Grilled Turkey Breast Gyros

Ingredients

Turkey Marinade:

½ cup (125 mL) olive oil
½ cup (125 mL) plain Greek yogurt
2 Tbsp (30 mL) fresh oregano
2 Tbsp (30 mL) fresh mint
Zest and juice from ½ lemon
1 Tbsp (15 mL) ground coriander
½ tsp (2 mL) salt
½ tsp (2 mL) black pepper
1-1.5 lb (450-675 g) boneless, skinless turkey breast

Tzatziki:

1 cup (250 mL) full-fat plain Greek yogurt
½ English cucumber, seeds removed and grated/small diced
2 cloves garlic, minced or pressed through microplane
Juice from ½-1 lemon, depending on taste
Zest from ½ lemon
Salt and pepper, to taste

To Assemble:

Flat breads
Feta cheese
Cucumber
Spinach
Sliced tomatoes
Sliced avocado
Black olives, optional
Fresh mint, optional

These gyros are fun for the kids since they get to decide what they want to add to their gyro and play chef for a few minutes. The toppings here are very versatile; if you don't like tomatoes, don't use them. If you prefer lettuce to spinach, switch it up. Enjoy!

Directions

Blend the first eight marinade ingredients until smooth.
Pour over the whole turkey breast in a shallow dish and let it marinate in the fridge for 30 minutes, or up to 4 hours.
Remove from fridge and let come to room temperature before cooking.
Stir all the Tzatziki ingredients together in a large bowl.
Taste for salt and pepper and add until it tastes the way you like it. If you like it tangier, add more lemon juice.
Let cool in the fridge for at least 30 minutes before using.
Preheat grill to medium-high heat and place whole breast on for 10-12 minutes on each side.
The turkey breast is fully cooked when the internal temperature has reached 165F (74C).
Let cool slightly so you're able to handle the turkey. Slice the turkey breast into strips.
Coat each flat bread with a few tablespoons (45 mL) of tzatziki, top with turkey and whatever toppings you like best, such as a layer of tomatoes, spinach, cucumbers, feta, olives, fresh mint and avocado.
Roll up and secure with tin foil or parchment paper.