Moroccan Chicken & Sweet Potato Gyros with Homemade Pitas and Red Cabbage Slaw

Ingredients

Red Cabbage Slaw:
• 1/2 head red cabbage cut into thin shreds
• 1/2 cup cider vinegar
• 2 tablespoons olive oil
• salt and pepper to taste
• optional: a few tablespoons of sugar (I did not add this)
Pitas:
• 2 - 2 1/2 cups all purpose or whole wheat flour (I used about 70% whole wheat)
• 3/4 cup milk
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1 - 2 teaspoons herbs of choice (oregeno,basil,rosemary, etc.)
Moroccan Chicken & Sweet Potatoes:
• 1 pound or 450g ground chicken (turkey would work too)
• 1 large or 2 small sweet potatoes, peeled and boiled until softened
• 1 large sweet onion, thinly sliced
• 3 cloves of garlic, minced
• 1 teaspoon paprika
• 2 teaspoons cumin
• 2 teaspoons cinnamon
• 1 1/2 cups tomato sauce
• 1 cup canned chickpeas, drained

Instructions

Red Cabbage Slaw:
1. Toss all the ingredients for slaw together in a large bowl and set aside to allow vinegar to do its thing.
Pitas:
2. Combine milk, oil, salt, soda, and herbs in a large bowl. Ad flour 1 cup at a time and stir until it becomes a ball of dough. Add more flour as needed until it doesn't stick to your fingers.
3. Divide the dough into 6 - 8 pieces. On a lightly floured surface, roll out each ball into a circle about 4 inches in diameter.
4. Heat a non-stick skillet over medium-high heat and lightly grease with oil. Cook each pita on each side for 30 seconds to 1 minute until brown spots appear. Cover to keep warm and set aside.
Moroccan Chicken & Sweet Potatoes:
5. Cut sweet potatoes into cubes. In a large skillet over medium-high heat, sauté garlic and onions until soft. Add chicken and cook until all the pink is gone. Add spices, tomato sauce, chickpeas, and sweet potatoes and simmer until most of the sauce is absorbed.
To Assemble Gyros:
6. Spoon a serving of chicken & sweet potatoes on each pita and top with red cabbage slaw.