Hummus of choice ( I just used what I had, but TJ’s has a bunch of great options!)
Directions
Heat the gyro slices and the pitas in the microwave for 30 seconds.
Spread the hummus on the heated pita.
Place the gyro slices on the pita.
Spoon some cauliflower tabbouleh over the top.
Top with tzatziki sauce.
Serve! So simple and delicious.
Spread the hummus of choicePlace the heated gyro slices on the pitaSpoon on the tabboulehTop with tzatziki
Weight Watchers Freestyle SP: 10 points per pita with fixings. This recipe makes 4 servings total (I ended up using more meat than the serving size, oops!). Points were calculated using the Recipe Builder on the WW app.
I’ve been hearing about how juicy and delicious air fryer hamburgers/cheeseburgers are, but I never imagined just how easy they would be. Seriously! Top 5 easiest things I’ve ever made. And you don’t have to babysit it like you would on stovetop.
Ingredients
2 hamburger patties (I get mine from the butcher section of my grocery store)
Olive oil spray
Cheese of your choice (I use pepperjack)
2 brioche buns
Toppings of choice!
Directions
Lightly spray the air fryer basket with olive oil.
Season hamburger patties with salt and pepper. Place in the air fryer basket.
Cook at 360 degrees F for 8-12 minutes, depending on how well done you like your burgers (I did 10). Flip half way through cooking time.
After cooking time is up, open the basket and add cheese to each burger. Place it back in the air fryer and cook for an additional minutes, or until cheese is melted.
Toast your brioche buns and serve it up!
This is my first flip half way through cooking time!
Look how juicy the finished burgers are! Delicious!
Melt that cheese on top!Perfect!
Weight Watchers Freestyle SP: 17 points per cheeseburger (with pepperjack cheese). Points were calculated using the Recipe Builder on the WW app.
2 hamburger patties (I get mine from the butcher section of my grocery store)
Olive oil spray
Cheese of your choice (I use pepperjack)
2 brioche buns
Toppings of choice!
Instructions
Lightly spray the air fryer basket with olive oil.
Season hamburger patties with salt and pepper. Place in the air fryer basket.
Cook at 360 degrees F for 8-12 minutes, depending on how well done you like your burgers (I did 10). Flip half way through cooking time.
After cooking time is up, open the basket and add cheese to each burger. Place it back in the air fryer and cook for an additional minutes, or until cheese is melted.
One of my favorite go-to takeout spots is a local Greek restaurant. The flavors and the freshness usually make for a guilt-free dinner as well! The dish I tend to try at every Greek restaurant is the chicken souvlaki. I love getting it in a pita topped with fresh tomatoes, cucumbers, onions, and tzatziki sauce. Tonight, I made my own take on that, and let’s just say…my local takeout spot won’t be seeing much of me anymore!
Ingredients
For the chicken and marinade:
1.5 lbs boneless, skinless chicken breast, cut into 1 inch cubes
1/4 cup olive oil
2 tbsp fresh lemon juice
2 cloves minced garlic
2 tsp oregano OR Greek seasoning (either works!)
For the toppings:
1 yellow onion, cut into strips
2 cups tomatoes, diced
1 cucumber, diced
1/4 cup olive oil
1/4 cup red wine vinegar
salt
pepper
4 pitas
chopped romaine lettuce
Tzatziki sauce (I bought Cedar’s brand)
Directions
Whisk together the olive oil, lemon juice, garlic, and oregano/Greek seasoning to make the marinade. Add in the cubed chicken breasts and allow to marinate for at least 20 minutes.
As the chicken is marinating, combine the cucumber, tomatoes, olive oil, red wine vinegar, salt, and pepper.
Slice the onions.
Skewer the cubed chicken onto metal skewers. Heat your grill pan over medium-high heat.
Place marinated chicken on heated grill pan. Allow it to cook thoroughly for a few minutes per side. Use tongs to turn skewers. Be sure to cook fully through to an internal temperature of 165 degrees F.
Once chicken is cooked, remove skewers to a plate and let rest for 10 minutes.
While chicken is resting, add onions to the grill pan and grill them for a few minutes (about 3 to get a little browning on the onions). Remove them with tongs.
To assemble the pitas, place a layer of romaine lettuce, chicken, tomato/cucumber salad, onions, and tzatziki sauce. Wrap it up and enjoy!
Get those beautiful grill marks on the chicken!
Weight Watchers Freestyle SP: 11 points per pita with filling. Points were calculated using the Recipe Builder on the WW app.
Print a copy of this recipe for your recipe binder!
1.5 lbs boneless, skinless chicken breast, cut into 1 inch cubes
1/4 cup olive oil
2 tbsp fresh lemon juice
2 cloves minced garlic
2 tsp oregano OR Greek seasoning (either works!)
For the toppings:
1 yellow onion, cut into strips
2 cups tomatoes, diced
1 cucumber, diced
1/4 cup olive oil
1/4 cup red wine vinegar
salt
pepper
4 pitas
chopped romaine lettuce
Tzatziki sauce (I bought Cedar’s brand)
Instructions
Whisk together the olive oil, lemon juice, garlic, and oregano/Greek seasoning to make the marinade. Add in the cubed chicken breasts and allow to marinate for at least 20 minutes.
As the chicken is marinating, combine the cucumber, tomatoes, olive oil, red wine vinegar, salt, and pepper.
Slice the onions.
Skewer the cubed chicken onto metal skewers. Heat your grill pan over medium-high heat.
Place marinated chicken on heated grill pan. Allow it to cook thoroughly for a few minutes per side. Use tongs to turn skewers. Be sure to cook fully through to an internal temperature of 165 degrees F.
Once chicken is cooked, remove skewers to a plate and let rest for 10 minutes.
While chicken is resting, add onions to the grill pan and grill them for a few minutes (about 3 to get a little browning on the onions). Remove them with tongs.
To assemble the pitas, place a layer of romaine lettuce, chicken, tomato/cucumber salad, onions, and tzatziki sauce. Wrap it up and enjoy!
Guys, I just recreated one of my FAVORITE sandwiches with little to no effort (thanks to some pre-made ingredients and to my amazing air fryer). The best part about it is the chicken cutlet is not traditionally fried, therefore making me feel a little bit better about eating it. And it’s boyfriend approved!
Impress any lunch guests with what my local deli calls “The Godfather” (welcome to Jersey), but what we will call: The Chicken Cutlet Sandwich with Mozzarella, Prosciutto, and Pesto. Enjoy!
Ingredients
Breaded chicken cutlets (mine were pre-breaded from the grocery store with Panko Italian breadcrumbs – if yours were not, cut them thinly so they are about 1/4 inch thick and coat each cutlet first in a plate of flour, then in a bowl of whisked egg, then in a mixture of Panko Italian breadcrumbs and parmesan cheese).
Fresh sliced mozzarella
Sliced prosciutto
Basil pesto spread
Good sandwich bread (check the fresh bakery section of your local grocery store–the bread makes a big difference!)
Directions
Set your air fryer to 360 degrees F.
Lightly spray your air fryer basket with olive oil.
Place your breaded chicken cutlets in one layer in the air fryer basket (you may have to do this in batches depending on the size of your air fryer).
Set the air fryer to 6 minutes to let the chicken cook.
As the chicken cooks, slice your bread in half and spread a thin layer of the basil pesto on one side of the bread.
After the 6 minutes is up, flip each chicken cutlet over and thinly layer with mozzarella cheese. They should already be looking crispy!
Set the timer for 3-4 more minutes (until mozzarella looks melty and chicken is cooked through).
Place chicken with mozzarella on the plain side of the bread. Then, top with two pieces of prosciutto.
Serve and enjoy!
While the chicken cooks, spread pesto on the fresh bread!
Looking crispy and still more time to go!
One of the life’s greatest treasures: melted cheese
Layer that prosciutto…
I definitely will be making this again!
Weight Watchers Freestyle SP: 25 points for one sandwich. Points were calculated using the Recipe Builder on the WW app. (Great cheat day meal!)
Air Fryer Chicken Cutlet Sandwich with Mozzarella, Prosciutto, and Pesto
Breaded chicken cutlets (mine were pre-breaded from the grocery store with Panko Italian breadcrumbs – if yours were not, cut them thinly so they are about 1/4 inch thick and coat each cutlet first in a plate of flour, then in a bowl of whisked egg, then in a mixture of Panko Italian breadcrumbs and parmesan cheese).
Fresh sliced mozzarella
Sliced prosciutto
Basil pesto spread
Good sandwich bread (check the fresh bakery section of your local grocery store–the bread makes a big difference!)
Directions:
1. Set your air fryer to 360 degrees F.
2. Lightly spray your air fryer basket with olive oil.
3. Place your breaded chicken cutlets in one layer in the air fryer basket (you may have to do this in batches depending on the size of your air fryer).
4. Set the air fryer to 6 minutes to let the chicken cook.
5. As the chicken cooks, slice your bread in half and spread a thin layer of the basil pesto on one side of the bread.
6. After the 6 minutes is up, flip each chicken cutlet over and thinly layer with mozzarella cheese. They should already be looking crispy!
7. Set the timer for 3-4 more minutes (until mozzarella looks melty and chicken is cooked through).
8. Place chicken with mozzarella on the plain side of the bread. Then, top with two pieces of prosciutto.
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
