Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Pit bread or flatbreads
- Fresh cucumber, sliced
- Tomatoes, sliced
- Red onion, thinly sliced
- Feta cheese (optional)
- Greek yogurt or tzatziki sauce for topping
Instructions
- In a bowl, combine minced garlic, olive oil, dried oregano, cumin, paprika, lemon juice, salt, and pepper to create the marinade.
- Coat the chicken with the marinade and let sit for at least 30 minutes, preferably up to 2 hours in the refrigerator.
- Heat a skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes per side until fully cooked and slightly charred. Alternatively, grill the chicken for an added smoky flavor. Let rest before slicing thinly.
- Warm the pita bread briefly in a pan or oven. Spread Greek yogurt or tzatziki inside the pita.
- Add sliced chicken, fresh vegetables, feta cheese, and optional toppings. Wrap tightly and serve immediately for the best experience.
Notes
- Use boneless, skinless chicken breasts or thighs for quick cooking and tender results.
- Marinate the chicken for up to 2 hours for optimal flavor.
- For a vegetarian option, substitute grilled vegetables or falafel.
- Serve with Greek salad or crispy fries for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Grilling
- Cuisine: Greek
- Diet: Mediterranean, Gluten-Free (with gluten-free flatbread)
Nutrition
- Serving Size: 1 gyro wrap
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg