Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- Juice and zest of 1 large lemon
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or rosemary
- Salt and freshly ground black pepper, to taste
- 4 pita breads or flatbreads
- Fresh toppings: sliced cucumbers, tomatoes, red onions, and lettuce
- Optional: Tzatziki sauce or Greek yogurt for serving
Instructions
- In a small bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, oregano, thyme, salt, and pepper. Mix well to create the marinade.
- Place the sliced chicken in a bowl or resealable bag, pour the marinade over, and toss to coat evenly. Let sit for at least 15 minutes.
- Heat a skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, stirring occasionally, until fully cooked and slightly caramelized.
- Warm the pita breads briefly. Fill each with the cooked lemon-herb chicken.
- Top with sliced cucumbers, tomatoes, red onions, and lettuce. Drizzle with tzatziki sauce or Greek yogurt for added flavor.
Notes
- For extra crispiness, cook the chicken in an air fryer like the Ninja Air Fryer Pro Crisp & Roast for even faster results.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before assembling or serving.
- Use lettuce wraps instead of pita for a gluten-free option. Substitute grilled tofu or tempeh for a vegan variation.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Dairy-Free, Nut-Free, Vegetarian Options possible
Nutrition
- Serving Size: 1 gyro wrap
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg