Chicken Gyro Wraps with Tzatziki

Name: Chicken Gyro Wraps with Tzatziki
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat and pounded or pressed to an even ¾-inch (2 cm) thickness; 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice, freshly squeezed; 3 tbsp (45 g) plain full-fat Greek yogurt; 4 cloves (12 g) garlic cloves, finely grated or minced; 2 tsp (2 g) dried oregano; 1 tsp (2½ g) smoked paprika; 1 tsp (2 g) ground cumin; 1½ tsp (7 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) neutral oil such as avocado or canola, for searing, divided between 2 batches; 1 cup (240 g) plain full-fat Greek yogurt; 1 cup (150 g) English cucumber, coarsely grated, then squeezed very dry in a towel; 1 clove (3 g) garlic clove, finely grated; 1 tbsp (15 ml) extra-virgin olive oil; 1 tbsp (15 ml) fresh lemon juice, freshly squeezed; 2 tbsp (8 g) fresh dill, finely chopped; ¼ tsp (1½ g) kosher salt; 4 pitas (240 g) large pita breads, 8-inch (20 cm), soft pocketless style; 2 medium (300 g) ripe medium tomatoes, cored and cut into ¼-inch (6 mm) slices; ½ medium (75 g) red onion, very thinly sliced into half-moons; 1 cup (150 g) English cucumber, sliced into thin half-moons; ½ cup (75 g) feta cheese, crumbled (optional); 2 tbsp (8 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

Juicy lemon-oregano marinated chicken thighs are seared until browned at the edges, sliced, and tucked into warm pita with cool homemade tzatziki, ripe tomato, crisp cucumber, and sharp red onion. It tastes like a street-side gyro but comes together in a home skillet.

Prep: 30 min
Cook: 18 min
Wait: 1 hr 5 min
Total: 1 hr 53 min
Makes: 4 large wraps

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken thighs, trimmed of excess fat and pounded or pressed to an even ¾-inch (2 cm) thickness
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice, freshly squeezed
3 tbsp (45 g) plain full-fat Greek yogurt
4 cloves (12 g) garlic cloves, finely grated or minced
2 tsp (2 g) dried oregano
1 tsp (2.5 g) smoked paprika
1 tsp (2 g) ground cumin
1½ tsp (7 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) neutral oil such as avocado or canola, for searing, divided between 2 batches
For the tzatziki
1 cup (240 g) plain full-fat Greek yogurt
1 cup (150 g) English cucumber, coarsely grated, then squeezed very dry in a towel
1 clove (3 g) garlic clove, finely grated
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice, freshly squeezed
2 tbsp (8 g) fresh dill, finely chopped
¼ tsp (1.5 g) kosher salt
For the wraps
4 pitas (240 g) large pita breads, 8-inch (20 cm), soft pocketless style
2 medium (300 g) ripe medium tomatoes, cored and cut into ¼-inch (6 mm) slices
½ medium (75 g) red onion, very thinly sliced into half-moons
1 cup (150 g) English cucumber, sliced into thin half-moons
½ cup (75 g) feta cheese, crumbled (optional)
2 tbsp (8 g) fresh flat-leaf parsley, roughly chopped (optional)

Equipment (7)

12-inch (30 cm) cast-iron or heavy skillet
Large bowl or zip-top bag for marinating
Box grater
Clean kitchen towel or cheesecloth for squeezing cucumber
Instant-read thermometer
Cutting board and sharp knife
Small and medium mixing bowls

Steps

Before you start

Plan for at least 1 hour of marinating; up to 8 hours in the fridge gives deeper flavor (do not go past 12 hours or the lemon makes the chicken mealy).
Use full-fat Greek yogurt for the tzatziki. Low-fat or regular yogurt makes a runny sauce.
Take the chicken out of the fridge 15 minutes before cooking so it sears evenly.
Have a instant-read thermometer ready to check the chicken.

1
Mix the marinade
- In a large bowl, whisk together the marinade olive oil, marinade lemon juice, marinade yogurt, marinade garlic, oregano, smoked paprika, cumin, 1½ tsp kosher salt, and black pepper until it forms a thick, evenly mixed paste.
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Ready when: Marinade is a uniform, thick paste with no streaks of yogurt.
2
Marinate the chicken
- Trim excess fat from the thighs.
- If they are uneven, place between plastic wrap and pound gently to an even ¾-inch (2 cm) thickness.
- Add to the marinade and turn until every piece is thickly coated.
- Cover and refrigerate for at least 1 hour and up to 8 hours.
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Ready when: Chicken is evenly coated, with no dry spots.
Tip: Don't marinate longer than 12 hours; the acid will turn the texture mushy.
3
Make the tzatziki
- While the chicken marinates, grate the cucumber on the large holes of a box grater.
- Toss with ¼ tsp salt, then wrap in a clean towel and wring out hard over the sink until no more liquid drips out, about 1 minute.
- In a medium bowl, stir the squeezed cucumber with the Greek yogurt, grated garlic, olive oil, lemon juice, and dill.
- Taste and add a pinch more salt if needed.
- Cover and refrigerate until serving.
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Ready when: Sauce is thick enough to mound on a spoon and the squeezed cucumber looks like damp shreds, not wet.
Tip: Squeezing the cucumber dry is the key to thick tzatziki that won't make the wraps soggy.
4
Prep the toppings
- Slice the tomatoes into ¼-inch (6 mm) rounds and the remaining cucumber into thin half-moons.
- Slice the red onion as thinly as possible.
- Chop the parsley and crumble the feta if using.
- Keep everything in separate piles or small bowls in the fridge.
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Tip: Soak the sliced onion in cold water for 5 minutes and drain to mellow its bite.
5
Sear first batch
- Remove the chicken from the fridge 15 minutes before cooking.
- Heat a 12-inch (30 cm) skillet over medium-high heat for 2 minutes until hot.
- Add 1½ tsp of the cooking oil.
- Lift half the thighs from the marinade, letting excess drip off, and lay them in the pan with space between.
- Cook undisturbed for 4 minutes until deeply browned underneath, then flip and cook 3–4 minutes more.
- Transfer to a cutting board.
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Ready when: Deep golden-brown crust with charred edges, and an instant-read thermometer in the thickest part reads at least 165°F (74°C).
Tip: Don't crowd the pan; overcrowded chicken steams and won't brown. If the marinade scorches, lower the heat to medium.
6
Sear second batch
- Wipe out any burnt bits with a paper towel if needed, add the remaining 1½ tsp oil, and cook the second half of the chicken the same way: 4 minutes on the first side, 3–4 minutes on the second.
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Ready when: Deep golden-brown crust and a thermometer reading at least 165°F (74°C) in the thickest part; juices run clear.
7
Rest and slice
- Let all the chicken rest on the cutting board, loosely tented with foil, for 5 minutes.
- Slice against the grain into ½-inch (1 cm) strips and toss with any juices on the board.
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Ready when: Slices look juicy and opaque throughout, with no pink.
Tip: Slicing right away lets the juices spill out and dries the meat.
8
Warm the pitas
- Heat a clean dry skillet over medium heat.
- Warm each pita for 20–30 seconds per side until soft, pliable, and lightly blistered in spots.
- Stack the warm pitas in a towel to keep them steamy and flexible.
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Ready when: Pita is hot, soft, and bends without cracking.
Tip: Don't overheat; pitas that turn crisp will crack when folded.
9
Assemble and wrap
- Lay a warm pita flat.
- Spread about 3 tbsp tzatziki down the center, then layer on a quarter of the chicken, tomato, cucumber, and red onion.
- Add feta and parsley if using, and a little more tzatziki.
- Fold the bottom edge up over the filling, then fold in the sides and roll up tightly.
- Wrap the bottom half in parchment or foil if desired.
- Serve right away with the remaining tzatziki for dipping.
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Ready when: Wrap is snug, with the filling held in and the seam facing down.
Tip: Don't overfill; about 1 cup of filling per pita keeps it from tearing.

Good to know

Tips

Squeeze the grated cucumber until it is truly dry; this is what makes the tzatziki thick.
Press thighs to an even thickness so they cook through at the same time without drying out at the thin ends.
Let the pan get properly hot before adding the chicken for charred, gyro-style edges.
Always slice chicken against the grain for tender bites.

Make ahead

"Marinate the chicken up to 8 hours ahead. Make the tzatziki up to 2 days ahead and keep it covered in the fridge (stir before serving as it may release a little liquid). Slice the tomato, cucumber, and onion up to 4 hours ahead and keep them chilled in separate containers."

Storage & reheating

"Store cooked chicken, tzatziki, and toppings separately in airtight containers in the fridge: chicken for up to 4 days, tzatziki up to 3 days. Assembled wraps are best eaten immediately and keep at room temperature no more than 2 hours. Freeze cooked, sliced chicken for up to 3 months; thaw overnight in the fridge. Reheat chicken in a skillet over medium heat for 3–4 minutes, or in the microwave in 30-second bursts, until steaming hot (165°F/74°C). Do not freeze tzatziki."

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Slice breasts in half horizontally to make thin cutlets and cook 3–4 minutes per side to 165°F (74°C); they dry out faster than thighs.
plain full-fat Greek yogurt → full-fat plain sour cream mixed half-and-half with yogurt, or a thick dairy-free coconut or almond yogurt. Dairy-free yogurts are thinner, so strain for 30 minutes in a sieve or reduce the lemon juice slightly.
large pita breads, 8-inch (20 cm), soft pocketless style → flatbread or large flour tortillas. Warm the same way; tortillas are thinner, so use slightly less filling.
fresh dill → fresh mint, or 1 tsp dried dill. Mint gives a fresher, slightly sweeter flavor.