Description
A light and flavorful take on classic Greek chicken gyros, made with marinated grilled chicken, fresh vegetables, and a creamy tzatziki sauce, all wrapped in whole wheat pita bread.
Ingredients
1 pound boneless, skinless chicken breast, thinly sliced
2 tablespoons plain Greek yogurt
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
4 whole wheat pita breads
1 cup cucumber, thinly sliced
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/4 cup fresh parsley, chopped
1 cup plain Greek yogurt (for tzatziki sauce)
1/2 cup cucumber, finely grated and drained
1 tablespoon fresh lemon juice (for tzatziki sauce)
1 clove garlic, minced (for tzatziki sauce)
1 tablespoon fresh dill, chopped (for tzatziki sauce)
Salt and black pepper to taste (for tzatziki sauce)
Instructions
In a medium bowl, combine 2 tablespoons Greek yogurt, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, black pepper, and olive oil to create the marinade.
Add the thinly sliced chicken breast to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
While the chicken marinates, prepare the tzatziki sauce by combining 1 cup Greek yogurt, grated cucumber (squeezed to remove excess moisture), lemon juice, minced garlic, chopped dill, salt, and black pepper in a small bowl. Mix well and refrigerate until ready to serve.
Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken slices for 4-5 minutes per side or until fully cooked and slightly charred.
Warm the whole wheat pita breads in a dry skillet or oven for 1-2 minutes until pliable.
To assemble each gyro, spread 2 tablespoons of tzatziki sauce on a pita bread. Add a portion of grilled chicken, then top with sliced cucumber, cherry tomatoes, red onion, and chopped parsley.
Fold the pita around the fillings and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes