On Wednesday I added some Irish flair to a traditional Greek dessert. Today I combine Mexican flavors of jalapeno and cilantro into hummus, which just so happens to be green and therefore also acceptable for St. Patrick’s Day. See, not all St. Patrick’s Day food has to be centered around corned beef and cabbage – not that I don’t plan on eating both of those things.

In all honesty the color of this hummus is a happy coincidence as I actually made it for a shark movie marathon with friends. Not that this hummus has anything to do with sharks, other than zealously devouring it while watching the movies, but Haley requested that I make a jalapeno-cilantro hummus and evidently I follow orders.

One year ago: Rainbow Fruit Pizza Tart

Two years ago: Guiltless Avocado Alfredo Pasta with Spicy Chicken

JALAPENO-CILANTRO HUMMUS WITH LIME-PITA CHIPS

Serves 6

Ingredients:

PITA CHIPS

6 (6-inch) pitas, split open

3 Tbsp Acala Farms fresh cilantro cottonseed oil (extra virgin olive oil also works)

1 lime, zested

Salt, to taste

HUMMUS

1 (15 oz.) can garbanzo beans, drained with liquid reserved

1/4 cup Tahini paste

1 jalapeno, seeded if desired for less heat

2 cloves garlic

1/2 lime, juiced

2 Tbsp Acala Farms fresh cilantro cottonseed oil (extra virgin olive oil also works)

1/2 cup fresh cilantro

1/2 tsp salt and lemon pepper, or to taste

Directions:

1. Preheat oven to 400 degrees. Line two baking sheets with foil.
2. In a small bowl, combine oil and lime zest. Lightly brush both sides of the pitas with the oil mixture. Cut each pita into 8 wedges, arrange wedges in a single layer on prepared baking sheets, and sprinkle with salt. Bake for 5 minutes, rotate pans, and bake 5 additional minutes or until crisp and golden.
3. While chips bake, add beans, tahini, jalapeno, garlic, lime juice, and oil to a food processor and blend until smooth. Add cilantro and pulse until finely chopped and blended. Add salt and lemon pepper to taste. If needed, add a tablespoon of two of the reserved garbanzo bean liquid to reach desired consistency.
4. Serve hummus with pita chips or fresh vegetables.

Source: Adapted from my Roasted Garlic Kale Hummus and Jalapeno Cheddar Hummus with Homemade Pita Chips.

Made something from the blog?

Be sure to share it

on Instagram with the

tag #TheSpiffyCookie

My favorite gyros are now ready and waiting for dinner – slow cooker chicken gyros! Complete with an easy homemade tzatziki sauce.

Jump to recipe

Ever since I reentered the working world after a year off post graduate school, cooking dinner has been a struggle. Per my usual working-life schedule I usually go straight to the gym after work and by the time I get home, shower, and cook, dinner won’t be on the table until 8pm at the earliest. This combined with the never ending frigid temperatures has given rise to more slow cooker meals. I hope whoever invented that magical contraption won some sort of award.

Enter, Slow Cooker Chicken Gyros

One such slow cooker recipe that has appeared was these slow cooker chicken gyros. I modeled the recipe after my non-slow cooker version. The very delicious success of these gyros has spawned my desire to attempt to turn all kinds of older recipes into those suitable for the slow cooker. If any more of them turn out as good as this one, you better believe I will be sharing those as well.

After preparing the chicken for it’s hot bath in the slow cooker, mix up the tzatziki sauce and refrigerate. The flavors will marry while the slow cooker does its job. Then when you get home for dinner all you have to do is slice up the chicken and any other toppings you prefer before stuffing it all in a nice soft pita. Just don’t forget the tzatziki sauce!

This would also be delicious served over a copycat Jennifer Aniston Salad made with quinoa, chickpeas. cucumber, red onion, feta, and pistachios. On the side, I love serving slow cooker chicken gryos with Greek lemon potatoes. Unfortunately I don’t have a slow cooker version of those yet. But I promise they are worth the 1+ hour cooking time. Tender potato wedges, with crisp edges, bursting with lemon flavor.

Post updated 5/27/21, photos above and below are the originals.

One year ago: Smoked Sausage with Peppers and Onion

Three years ago: Grilled Balsamic Chicken with Mozzarella and Pesto

Four years ago: Cheesy Chicken, Bacon & Avocado Quesadillas

SLOW COOKER CHICKEN GYROS

Print

Yield: 4-6 Servings Prep Time: 10 Minutes Cooking Time: 4 Hours 4 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHICKEN

• 1.25 lbs. boneless, skinless chicken breasts
• 1 cup water
• Juice of 1 lemon
• 4 cloves garlic, smashed
• 2 heaping Tbsp plain Greek yogurt
• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1 Tbsp dried oregano
• Salt, pepper, and lemon pepper, to taste

TZATZIKI SAUCE

• 1 cup cucumber, peeled, seeded, and finely diced
• 1 cup plain Greek yogurt
• 2 small garlic cloves, minced
• 1 Tbsp fresh lemon juice
• 1 Tbsp fresh (or 1 tsp dried) minced dill
• 1 tsp red wine vinegar
• 1/2 tsp salt

ASSEMBLY

• 4 pocketless pita breads
• Chopped tomatoes
• Sliced red onions
• Salad greens
• Crumbled feta cheese

Directions

1. Spray the inside of a slow cooker bowl with non-stick cooking spray. Place chicken breasts inside.
2. In a large bowl, mix remaining ingredients together pour over chicken. Add more water if necessary to just cover the chicken. Cook on HIGH for 3-4 hours or LOW 6-8 hours.
3. In a small bowl, stir together the tzatziki sauce. Cover and refrigerate until ready to serve.
4. When the chicken is done, drain, and shred or thinly slice chicken. Serve with pita bread, tomatoes, red onion, lettuce, feta, and tzatziki sauce.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

I love college football, it’s full of so many surprises. Part of the tension and excitement yesterday was due to Ohio State’s battle against Minnesota and while I enjoy a close game it still made me nervous and had several outbursts. But once that win was clinched I sat back to watch the rest of the games unfold and there were definitely plenty to pick from. I can only hope that due to a few choice upsets, Ohio State’s potential to get into the college football playoffs has increased.

But I digress for the sake of those of you who could care less about college football.

Make your own personal breakfast pizza using a pita! I’ve posted a pizza for one recipe complete with a mini from scratch pizza crust in the past, but today I made things simpler by throwing Breakfast-y toppings onto a pita. This would also work on a bagel or English muffin. My favorite part of course was the oozy egg yolk.

One year ago: Chocolate Peanut Butter Cookie Dough Roulade

Two years ago: Tortellini with Guiltless Pumpkin Alfredo

Three years ago: Butternut Squash Lasagna

Four years ago: Broccoli Cheddar Soup

PITA BREAKFAST PIZZA FOR ONE

Serves 1

Ingredients:

1 whole pita

1/2 Tbsp basil pesto

3 Tbsp shredded mozzarella cheese

1 slice cooked bacon, crumbled

1 fried egg

Salt and pepper, to taste

Directions:

1. Lightly toast pita. Immediately spread pesto evenly over the pita. Top with cheese, bacon, and egg. Season with salt and pepper, if desired. Cut and enjoy!

Source: The Spiffy Cookie original

Try this fall flavored white bean hummus made with pumpkin and served with homemade chili powder spiced pita chips.

You guys. It’s October so I finally gave in to fall and pulled out the pumpkin puree. The weather must have known because the high today is actually under 80 for once. As much as I enjoy fall weather, it’s been difficult to get into the fall-mindset with all the heat that lingering around.

But anywho back to this pumpkin. I turned it into a white bean hummus and even made homemade pita chips seasoned with chili powder. Because no hummus dip is complete without some pita chips and making them is just too easy. Of course you can buy pita chips but the flavor combination was spot on for this dip.

One year ago: Gluten-Free Apple Butter Swirl Cheesecake Bars

Two years ago: Chicken Pesto Lasagna Rolls

Three years ago: Pesto Burgers

WHITE BEAN AND PUMPKIN HUMMUS WITH SPICE PITA CHIPS

Serves 8

Ingredients:

PITA CHIPS

6 (6-inch) pitas, split open

3 Tbsp extra virgin olive oil

Salt and chili powder, to taste

HUMMUS

1 (15 oz.) can cannellini beans, rinsed and drained

1 cup pumpkin puree

2 garlic cloves, chopped

2-1/2 Tbsp lemon juice

2 Tbsp tahini paste

1 Tsp extra virgin olive oil

1 tsp ground cumin

1/2 tsp smoked paprika

1/8 tsp cinnamon

1/8 tsp salt

Directions:

1. Preheat oven to 400 degrees. Line two baking sheets with foil.
2. Lightly brush both sides of the pitas with olive oil. Cut each pita into 8 wedges, arrange wedges in a single layer on prepared baking sheets, and sprinkle with salt and chili powder. Bake for 5 minutes, rotate pans, and bake 5 additional minutes or until crisp and golden.
3. While chips bake, place dip ingredients in a food processor and process until smooth (about 30 seconds). Serve with pita chips.

Source: Adapted slightly from Cooking Light, October 2014.

If you love gyros then you need to make this gyro salad. It’s a Greek salad topped with grilled chicken, homemade pita croutons, and tzatziki dressing.

I do not repeat recipes often but when I do I typically change them up slightly. Today is one such example, where I deconstructed the recipe for my chicken gyros into a salad. Gyro-seasoned chicken is grilled to perfection and served over a Greek salad topped with homemade pita croutons and tzatziki dressing. The grilled chicken could easily be enjoyed by itself as it is tender, juicy, flavorful, etc., but the remaining components work to further enhance the experience. This salad would also be great topped with homemade beef shawarma.

Although this recipe has quite a ridiculously long ingredient list do not be discouraged because it is relatively simple to throw together. Toss the chicken in the marinade, whisk together the dressing, toast the croutons (or use store-bought), chop up the salad and then grill the chicken. That’s only 5 steps and the longest task is marinating the chicken, which is inactive time.

One year ago: Funfetti Macarons

Three years ago: Mexican Mac and Cheese

GRILLED CHICKEN GYRO SALAD WITH PITA CROUTONS

Serves 6

Ingredients:

CHICKEN

1.25 lb. chicken breasts, cut into 1-inch cubes

4 cloves garlic, minced

1 lemon, juiced (2-3 Tbsp)

2 tsp red wine vinegar

2 Tbsp extra virgin olive oil

2 heaping Tbsp plain Greek yogurt (I used 0% Chobani)

1 Tbsp dried oregano

6 bamboo or metal skewers (soak bamboo in water)

Salt and pepper, to taste

TZATZIKI DRESSING

1/2 of a large cucumber, peeled, seeded and finely diced

1/2 cup plain Greek yogurt (I used 0% Chobani)

1/2 tsp salt

1 Tbsp fresh lemon juice

2 tsp red wine vinegar

2 small garlic cloves, minced

1/2 Tbsp dried dill

1/2 cup extra virgin olive oil

CROUTONS

2 Tbsp extra-virgin olive oil

1/2 tsp paprika

Salt, to taste

SALAD

3 Romaine hearts, chopped

1/2 of a 15.5 oz. can chickpeas, drained and rinsed

12 cherry tomatoes, halved

1/4 of a red onion, thinly sliced

1/2 of a large cucumber, peeled, cut in half length-wise and sliced

1/4 cup sliced pitted Kalamata olives

3 oz. crumbled feta cheese, plus more for topping

Directions:

1. For the marinade, in a medium bowl whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.
2. While the chicken marinades, place all the dressing ingredients in a small bowl and whisk until blended. Cover and refrigerate at least 30 minutes before serving.
3. Meanwhile, preheat the oven to 375 degrees for the croutons. In a medium bowl, toss the pita pieces with olive oil and sprinkle with paprika and a pinch of salt. Transfer to a rimmed baking sheet and bake for 10-12 minutes until golden brown. Remove from oven and cool completely.
4. Heat grill to medium-high, and brush with oil. Thread chicken pieces onto skewers and discard marinade. Sprinkle chicken with salt and pepper. Grill, turning occasionally, until golden brown and cooked through, approximately 10-12 minutes. Place on a platter and tent with foil while you prepare the salad.
5. In a large bowl, mix the salad ingredients together and toss with 2 tablespoons of tzatziki dressing. Divide onto six plates and sprinkle with croutons and additional feta. Serve with chicken skewers and additional dressing.

Source: Chicken, salad and dressing adapted from my Chicken Gyros with Tzatziki Sauce. Croutons adapted from Mountain Mama Cooks.

You’re only a quick marinade away from making these homemade chicken gyros with a fresh tzatziki sauce for dinner.

Jump to recipe

While I was away, I hope you enjoyed the delicious guest posts from Jessica and Lauren. Thank you so much ladies! Where was I, you ask? Destin, FL where I spent too much time on the beach and also finished my scuba diving certification! Hopefully I’ll be able to keep up with it over the years. It’s a really fun (yet expensive) hobby.

Upon my return last night, going through my Google reader (which was ridiculous after not looking at it for 4 days) I noticed that more than one other person had posted a chicken gyro recipe, which I am also posting today. So it may not be the most exciting new thing in your face this week, but seriously it’s the best thing I’ve made this month – hands down. It’s even better wrapped up in a homemade whole wheat pita.

Fast forward 14 years and while I may not have gone scuba diving much over the years, one thing comes back and it’s these homemade chicken gyros with tzatziki sauce. But this time I served with Greek potato casserole. And my photos are way better now. Want proof? Scroll to the bottom where I left the original.

Looking for an easier weeknight version? Try my slow cooker chicken gyros.

CHICKEN GYROS WITH TZATZIKI SAUCE

Print

Yield: 4 Servings Prep Time: 2 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

GYROS

• 1.25 lbs. chicken breasts, sliced
• 4 cloves garlic, smashed
• Juice of 1 lemon
• 2 tsp red wine vinegar
• 2 Tbsp extra virgin olive oil
• 2 heaping Tbsp plain Greek yogurt
• 1 Tbsp dried oregano
• Salt and pepper
• Chopped tomatoes
• Sliced red onions
• Salad greens
• Crumbled feta cheese
• 4 pitas

TZATZIKI SAUCE

• 1 cup cucumber, peeled, seeded, and finely diced
• 1 cup plain Greek yogurt
• 1/2 tsp salt
• 1 Tbsp fresh lemon juice
• 1 tsp red wine vinegar
• 2 small garlic cloves, minced
• 1/2 Tbsp dried dill

Directions

1. For the gyros, whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.
2. Meanwhile, prepare the tzatziki sauce. Place the cucumber in paper towels and squeeze as much excess moisture as possible.
3. Place the squeezed cucumber in a medium bowl and add the Greek yogurt, salt, lemon juice, red wine vinegar garlic, and dill. Cover and refrigerate at least 30 minutes before serving.
4. Heat a large pan over medium heat. Sprinkle the chicken with salt and pepper, and then add to pan and cook until cooked through, about 5 minutes per side.
5. Top the pita with the chicken, tzatziki, tomatoes, onions, lettuce, and feta. Roll up and eat!

Source: Chicken Gyros from Elly Says Opa! Tzatziki Sauce adapted from Sweet Pea’s Kitchen.

Post updated 8/17/2025, photo above is the original.