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Square image close up of one gyro wrapped in parchment paper.
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Chicken Gyros

Tender marinated chicken with the best toppings all wrapped up in a pita wrap these Chicken Gyros with a homemade Tzatziki sauce are amazing and super easy!
Prep Time1 hour 10 minutes
Cook Time10 minutes
Marinating Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: Greek
Servings: 4 gyros
Calories: 484kcal
Author: Tornadough Alli

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 3 cloves garlic minced
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons lemon juice
  • 1 Tablespoon olive oil
  • ½ cup full-fat greek yogurt
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon seasoning salt Lawry’s
  • 1 teaspoon greek seasoning Cavender’s
  • 4 pita wraps
  • optional toppings: sliced red onion sliced grape tomatoes, shredded lettuce, tzatziki sauce

Instructions

  • Using a meat tenderizer, pound the chicken flat so it's about ¼ inch in thickness.
  • Add all the marinade ingredients, garlic, apple cider vinegar, lemon juice, olive oil, greek yogurt, oregano, cumin, paprika, salt, pepper, seasoning salt, and greek seasoning into a mixing bowl and whisk to combine.
  • Pour the marinade into a large ziptop bag and then add the chicken. Massage everything around to cover every part of the chicken. Put this in the refrigerator for at least 2 hours to marinate, longer is better.
  • Once the chicken has finished marinating, remove the chicken from the marinade and you can toss the rest of the marinade.
  • Place the chicken into a large skillet with a tablespoon of oil.
  • Place heat on medium and cook the chicken for 3-4 minutes, making sure to sear the chicken as it cooks. Then flip the chicken and continue cooking until it's thoroughly cooked or until it reaches an internal temperature of 165 degrees F.
  • Place cooked chicken on a cutting board and let it rest for at least 5 minutes before cutting it up into lengthwise strips.
  • Prep your pita wraps by warming them up slightly so they are nice and pliable before filling them with chicken, toppings, and tzatziki sauce.

Notes

  1. Nutritional value does not include toppings.
  2. Microwave your pita bread so they're nice and pliable and easy to work with. It's easier to stuff them when they bend easily otherwise they can crack.
  3. Make sure to toss the marinade once you pull the raw chicken out. You don't want to use it again because it had raw chicken in it and you don't want to cross contaminate and risk getting sick.
  4. If you don't have a meat thermometer to ensure the chicken reaches an internal temp of 165 degrees F, you can cut the chicken and if the juices are clear, it should be safe to eat. Although using a meat thermometer is the safest and most reliable way to know!
  5. You can freeze this recipe, see my suggestions above. 
  6. The marinade needs at least 2 hours to soak into the chicken, but longer is better- overnight is optimal. 
  7. Easily double this recipe.
  8. You can use any toppings that you like, see my ingredients list for the ones that we like to use.
  9.  

Nutrition

Calories: 484kcal | Carbohydrates: 35g | Protein: 52g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 1677mg | Potassium: 723mg | Fiber: 2g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 4mg | Calcium: 129mg | Iron: 4mg