Updated: Mar 26, 2020
Whether you call it a "Yee-ro" or a "JY-roh" we call it delicious. Our Greek Chicken Gyro combines a few of our favorite recipes for the perfect blend of mediterranean flavors all snuggled up inside a warm soft pita. I mean who wouldn't want a bite of that?
I like to start of my Gyro with a few leaves of fresh arugula in the pita as a bed for the big chunks of chicken. The chicken is effortlessly juicy and tender thanks to our Greek Chicken Marinade but even if you did dry it out (you won't I have faith in you don't worry)- but if you did- you wouldn't even notice next to our flavor packed toppings. The sweet and tangy Quick Pickled Onions bring a crunch to the wrap while our fresh tasting Tomato Cucumber Salad brings all the colorful fruits and chunks of feta cheese. Everything melts together under our creamy Tzatziki Dressing packed with fresh herbs and citrus flavors.
Every bite is a new flavor experience and every Gyro is personalized.
Are you someone who smears hummus on the pita first? Would you prefer to use the pita as a spoon and scoop the ingredients out of a bowl? Maybe you'd omit the pita entirely and opt for rice instead? Maybe you'd opt for both? My method is always to have a half serving of rice or quinoa and a big bed of arugula at the ready under the gyro to catch any delicious ingredients that fall. Then I drizzle on some (a lot) of tzatziki and eat the rest as a salad.
Greek Chicken Gyro
4 servings | Prep Time: 1 hour ahead | Assembly: 10 minutes
Other ideas for ingredients to add:
Brown rice, quinoa or riced cauliflower
Roasted red peppers
Also at least 1 hour ahead make the Greek chicken marinade.
Leave the pickled onions out at room temperature to marinate but place the tzatziki, tomato cucumber salad and chicken in the fridge.
Preheat oven to 350F if using full chicken breasts, if using tenders preheat to 200F.
Cook chicken according to the Greek Chicken Marinade recipe.
While the chicken is cooking, make rice or quinoa if using. I recommend my favorite Minute Instant Pot Quinoa recipe for a foolproof way to perfect quinoa, every time.
While chicken is resting, if necessary, lower oven temperature to 200F.
Wrap pitas in tin foil and place in oven to warm. I used #kontos smart carb pita because they’re pillowy and soft. A lower carb option would be #josephspita pita pockets, they’re not AS pillowy but they are delicious. See the nutrition facts at the bottom for other pita alternatives
Assemble your bowl, I always start with a base of greens like arugula, spinach or mixed greens to catch any veggies that fall out of the gyro. If using a grain like quinoa or chicken, add this in too.
Assemble the gyro by placing a warmed pita on tin foil and use the foil to roll the pita into a cone.
Fill the pita with a base of some greens and the Greek marinated chicken. Top it with the tomato cucumber salad and quick pickled onions.
Finish the gyro off with a hefty drizzle of the homemade tzatziki dressing.
This wrap can really be made your own. Add in whatever extra sides or toppings you love like a spicy hummus, a creamy tahini drizzle, charred roasted red peppers or extra fresh lemon/herbs!
Nutrition facts are based on 1 gyro with ingredients listed, not including optional ingredients. Note I used a high protein pita bread so I included the contents of the gyro without the pita in case you chose a different brand.
Pita alternatives: Kontos Smart Carb Pita (20g carbs, 5g fat, 15g protein), Kontos Classic Pita (38g carbs, 2g fat, 10g protein), Josephs Pita Bread (9g carb, 1.5g fat, 6g protein), Middle Eastern Bakers (30g carb, 0g fat, 10g protein), Generic pita (38g carb, 2g fat, 8g protein)