Chicken and Spinach Biscuit Gyros

Steps

• 1

  Microwave frozen spinach as directed on box, 3 to 4 minutes to thaw. Squeeze dry with paper towels. In medium bowl, mix spinach, ground chicken, garlic and 1 teaspoon salt. Shape into 8 (6x1-inch) logs. Heat 12-inch skillet over medium-low heat. Cook logs 5 minutes; turn. Cover and reduce heat to low; cook 10 minutes. Uncover; cook 5 minutes longer or until thermometer inserted in center of logs reads 165°F and meat is browned.
• 2

  Meanwhile, spray 11-inch griddle or 12-inch skillet with cooking spray; heat over medium-low heat until hot. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Cover with waxed paper; roll each biscuit into 8x4 1/2-inch oval. Place on griddle. Cook 2 to 4 minutes per side or until golden brown and no longer doughy. Repeat with remaining biscuits. Cover with foil and keep warm.
• 3

  Place chicken log in center of each biscuit flatbread. Top with onion slices, tomato slices and sauce. Fold flatbread around filling.