Greek Chicken Gyros (Chicken Wrap)

Ingredients

• 260 g Chicken breast (thinly sliced)
• 13 g Garlic, minced (fresh, divided between marinade and sauce)
• 2 g Salt (divided between marinade and sauce)
• 1 g Curry powder (mild)
• 0.5 g Oregano, dried
• 2 g Chili pepper powder (adjust heat to taste)
• 44 g Sugar‑free plain Greek yogurt (marinade) (plain, unsweetened)
• 0.5 g Black pepper, freshly ground
• 15 ml Olive oil (cooking) (for pan‑frying)
• 130 g Sugar‑free Greek yogurt (sauce) (plain, unsweetened)
• 15 ml Olive oil (sauce) (extra‑virgin)
• 11 g Honey (optional; can use sugar substitute)
• 4 g Lemon juice (freshly squeezed)
• 2 g Dill, fresh (chopped)
• 50 g Cucumber (peeled, grated, excess water squeezed out)
• 30 g Lettuce (shredded)
• 30 g Cherry tomato (halved)
• 20 g Onion (thinly sliced)
• 2 piece Flatbread (naan, tortilla, pita) (soft; can be warmed)

Instructions

1. Prepare chicken and marinade

   Slice the chicken breast thinly. In a mixing bowl combine minced garlic, salt, curry powder, oregano, chili pepper powder, sugar‑free yogurt, and black pepper. Add the sliced chicken and toss to coat evenly.

   Time: PT10M

2. Marinate chicken

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour (up to 24 hours) to let the flavors penetrate.

   Time: PT1H

3. Chop vegetables

   Finely chop lettuce, halve the cherry tomatoes, thinly slice the onion, and grate the cucumber. Place the grated cucumber in a cheesecloth or clean kitchen towel and squeeze out excess water.

   Time: PT10M

4. Make tzatziki sauce

   In a separate bowl combine sugar‑free Greek yogurt, olive oil, honey, lemon juice, minced garlic, salt, chopped dill, and the squeezed cucumber. Mix until smooth.

   Time: PT5M

5. Rest the sauce

   Cover the sauce and refrigerate for at least 1 hour to allow the flavors to meld.

   Time: PT1H

6. Cook the chicken

   Heat a skillet over medium‑high heat, add olive oil, and spread it evenly. Add the marinated chicken in a single layer. Sauté, stirring occasionally, until the pieces turn a deep golden‑brown color, about 8 minutes. Remove from heat.

   Time: PT8M

   Temperature: medium-high heat

7. Warm the flatbread

   Place each flatbread in a dry skillet or on a preheated grill for about 30 seconds per side, or warm in a 350°F oven for 2 minutes. Keep wrapped in foil to stay soft.

   Time: PT2M

   Temperature: medium heat

8. Assemble the gyros wrap

   Lay a warm flatbread on a clean surface. Spread a generous layer of tzatziki sauce, then add lettuce, cherry tomato halves, cooked chicken strips, and onion slices. Drizzle extra sauce on top, fold the sides, and roll tightly. Wrap in foil or parchment to hold shape.

   Time: PT5M

9. Serve

   Cut the wrap in half if desired and serve immediately while warm.

   Time: PT0M

Nutrition Facts

Calories

600

Protein

35g

Carbohydrates

30g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken breast: turkey breast, tofu
• Instead of Garlic, minced: garlic powder (1/4 tsp)
• Instead of Curry powder: garam masala
• Instead of Oregano, dried: Italian seasoning
• Instead of Chili pepper powder: paprika, cayenne pepper
• Instead of Sugar‑free plain Greek yogurt (marinade): regular Greek yogurt (reduce honey)
• Instead of Olive oil (cooking): vegetable oil
• Instead of Sugar‑free Greek yogurt (sauce): regular Greek yogurt
• Instead of Honey: agave syrup, stevia
• Instead of Lemon juice: lime juice
• Instead of Dill, fresh: dried dill (1/2 tsp)
• Instead of Cucumber: zucchini (grated)
• Instead of Lettuce: mixed greens
• Instead of Cherry tomato: regular tomato, diced
• Instead of Onion: red onion
• Instead of Flatbread (naan, tortilla, pita): low‑carb wrap

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl
• Measuring spoons
• Grater or microplane (optional)
• Cheesecloth or clean kitchen towel
• Skillet or frying pan
• Spatula or tongs
• Plate for serving
• Aluminum foil (optional)
• Small bowl for sauce

Critical Steps — Do Not Skip

• Marinate chicken for at least 1 hour.
• Let tzatziki sauce rest for at least 1 hour.
• Cook chicken until golden brown, not overcooked.
• Squeeze excess water from grated cucumber.
• Wrap the flatbread tightly to prevent spilling.

Chef Tips from the Video

• For authentic flavor, grill the chicken on charcoal or add a pinch of smoked paprika to the marinade.
• Add a pinch of sumac to the tzatziki for an extra tangy note.
• Use full‑fat Greek yogurt for a richer, creamier sauce.

Troubleshooting

Storage

Refrigerator: Tzatziki sauce: up to 3 days in an airtight container. Cooked chicken: up to 2 days. Assembled wrap: best eaten same day; can sit up to 2 hours.

Freezer: Raw marinated chicken can be frozen for up to 2 months; thaw in refrigerator before cooking. Cooked chicken freezes well for 1 month.

Room temperature: Unassembled flatbread can be stored at room temperature for 1 day in a sealed bag.

Make-Ahead Tips

• Marinate the chicken a day ahead for deeper flavor.
• Prepare tzatziki sauce up to 24 hours in advance and keep refrigerated.
• Pre‑chop lettuce, tomato, and onion; store in airtight containers.