<http://schema.org/recipeInstructions>
" In 12-inch nonstick skillet, heat oil 1 minute on medium. Sprinkle chicken with oregano, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and toss to coat. Add chicken to skillet and cook 5 to 7 minutes or until chicken is no longer pink throughout. Transfer chicken to plate or bowl; cover with foil to keep warm. Meanwhile, make tahini sauce: In small bowl, with wire whisk, combine tahini, water, yogurt, lemon juice, and garlic. Stir in cilantro, ground red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Makes about 3/4 cup tahini sauce. To serve, cut off one-fourth of each pita and save for use another day. Carefully open each pita pocket and fill with one-fourth each romaine, cucumber, tomato, chicken, and green onions. Top with tahini sauce; serve gyros with any additional sauce on the side."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a9212/chicken-gyros-recipe/>