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1.
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Combine all the ingredients for the marinade in a glass bowl, including the chicken.
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Refrigerate overnight or at least 3 hours, tossing occasionally.
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2.
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Combine all the ingredients for the sauce in a small bowl.
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This can be done up to 24 hours in advance and kept in the refrigerator, but should be done at least 15 minutes before serving to allow flavors to blend.
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3.
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Slice the potato into very thin matchsticks.
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For best results, soak the matchsticks in a bowl of water to reduce the starch for about 20 minutes.
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Then drain and thoroughly dry potato sticks.
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This is recommended, but not necessary.
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4.
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Heat a non-stick pan over medium low heat.
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Add the potatoes and cook, stirring occasionally until soft, about 7 minutes.
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5.
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When potatoes are soft, turn the heat up to medium high and allow potatoes to brown, stirring only occasionally to allow them to brown evenly on all sides.
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6.
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When potatoes are brown, remove them from the pan into the center of the tortillas.
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7.
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Add marinated chicken to the pan and cook until no longer pink.
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It should only take about 2-3 minutes if the chicken is thinly sliced.
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8.
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Add chicken to the tortillas and top with cucumber and tomato slices, any other garnishes desired and sauce.
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Roll up and serve
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This dish is inspired by the Greek gyro.
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Chicken is used instead of the traditional pork or lamb pressed meat in order to create a healthier version.
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Spicy flavors found in the Turkish kebab are added to give it a little extra kick and flavor!
