Description

These flavorful Greek Chicken Gyros are made with juicy marinated chicken thighs, fresh veggies, and a creamy homemade tzatziki sauce, all wrapped in warm pita bread. A quick and easy Mediterranean meal perfect for weeknights or meal prep!
Keywords: Greek chicken gyros, chicken gyros recipe, easy gyro recipe, homemade tzatziki, Mediterranean chicken wrap

Ingredients

Ingredients + Substitutions:

Chicken Thighs: Juicy and flavorful (or substitute with chicken breasts)
Greek Yogurt: Used for both the marinade and tzatziki (plain yogurt works too)
Olive Oil: For the marinade and cooking
Lemon Juice: Fresh preferred (or use lemon concentrate or red wine vinegar)
Herbs & Spices: Garlic, dried dill, parsley, paprika, cumin
Pita Bread: For wrapping
Veggies: Cucumber (for tzatziki), tomatoes, lettuce, red onion
Optional: Crumbled feta cheese

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Instructions

Marinate Chicken:
In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, oregano, paprika, cumin, and salt. Add chicken thighs and coat evenly. Cover and marinate for 2–3 hours in the fridge (or 10–15 minutes on the counter if short on time).
Prepare Tzatziki Sauce:
Seed and grate cucumber. Squeeze out excess water using a paper towel. In a bowl, combine Greek yogurt, cucumber, minced garlic, lemon juice, dill, parsley, and salt. Mix well, adjust seasoning, and set aside.
Cook Chicken:
Heat olive oil in a grill pan or skillet over medium-high heat. Cook marinated chicken for 4–5 minutes per side until fully cooked (internal temp 165°F). Let rest for 5 minutes, then slice into thin strips.
Prep Veggies & Pita:
Slice tomatoes, chop lettuce, and thinly slice red onion. Warm pita bread in the microwave for 10–20 seconds.
Assemble Gyros:
Fill pita with sliced chicken, lettuce, tomato, onion, and a generous spoonful of tzatziki. Add feta if desired.
Serve or Store:
Serve immediately. Store leftover chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Notes

Swap pita for lettuce wraps for a low-carb option.
Add a dash of red wine vinegar to the veggies for extra zing.
Tzatziki can be made ahead and stored for up to 3 days.