Ingredients
- For the chicken marinade:
- 1½ lbs boneless skinless chicken thighs or breasts
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 tsp red wine vinegar (optional)
- For the tzatziki sauce:
- 1 cup Greek yogurt
- ½ cup cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill or mint, chopped
- 1 tsp olive oil
- Salt and pepper, to taste
- For serving:
- 4–6 pita breads or flatbreads
- Sliced tomatoes
- Sliced red onion
- Shredded lettuce or spinach
- ¼ cup crumbled feta cheese
- Kalamata olives (optional)
Instructions
- Whisk olive oil, lemon juice, garlic, oregano, salt, pepper, and vinegar (if using) in a bowl.
- Add chicken, toss to coat. Cover and marinate for at least 30 minutes or up to 4 hours in the fridge.
- Meanwhile, combine cucumber, Greek yogurt, garlic, lemon juice, dill, olive oil, salt, and pepper for tzatziki; chill until serving.
- Grill or pan-sear chicken over medium-high heat for 5–7 minutes per side until cooked through and golden. Let rest, then slice thinly.
- Warm pita in a skillet or oven.
- Assemble gyros: place chicken in pita, top with tzatziki, tomatoes, onion, lettuce, feta, and olives if using.
- Fold and serve immediately.
Notes
- Use lamb, beef strips, or grilled halloumi instead of chicken for variation.
- Add sliced cucumber or hummus inside the pita for extra texture.
- Serve gyro ingredients in a bowl for a low-carb version.
- Marinate up to 12 hours max to avoid chicken becoming too tender from acid.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Category: Main Dish
- Method: Grilling or Pan-searing
- Cuisine: Greek
- Diet: Halal
Nutrition
- Serving Size: 1 gyro wrap
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
