Juicy, flavorful, and downright irresistible—these Greek Chicken Gyros are your passport to the sunny Mediterranean right from your kitchen. Featuring tender, marinated chicken nestled into warm pita wraps with creamy homemade tzatziki and fresh veggies, this meal is as refreshing as it is satisfying. Whether you’re planning a summer dinner, craving a healthy lunch, or just need something flavorful and fuss-free, these gyros are always a hit.
This is a fantastic recipe that can be great for meal prepping, lunches, or even whipping up for dinners. These spice-packed wraps are a meal you won’t forget.
Want more tasty chicken recipes? Consider trying out this crack chicken sliders, keto chicken parmesan, or my popular taco fried chicken. All are tasty chicken dinners.
Recipe Highlights
- This recipe is ready in about 30 minutes. This doesn’t include the marinating time.
- You can use this recipe to meal prep or serve it as a meal.
- Loads of Mediterranean flavor, all made right at home.
- You can customize the toppings on this to create a meal that suits your preferences.
Ingredients And What They Do
Chicken: Opt for boneless chicken, which can be either chicken thighs or chicken breasts. I find that the thighs can be extra juicy and flavorful.
Greek Yogurt: Plain yogurt serves as the base for the marinade in this chicken recipe.
Garlic: Fresh minced garlic is going to help develop flavor in the other chicken.
Apple Cider Vinegar and Lemon Juice: Both are used to help break down the chicken and help create a tender texture.
Olive Oil: This is also used, which helps create a nice sear on the chicken as it cooks.
Spices used in flavoring the chicken include oregano, cumin, paprika, salt, pepper, Greek seasoning, and seasoning salt.
Creative Ways to Use This Delicious Greek Chicken in Other Dishes
Don’t stop at gyros—this juicy, marinated Greek chicken is incredibly versatile and can be the star of so many delicious meals! Slice it up and toss it over a crisp Mediterranean salad with cherry tomatoes, cucumber, kalamata olives, red onion, and crumbled feta. Drizzle with olive oil and a squeeze of lemon or a scoop of tzatziki for a bright, satisfying lunch or dinner.
You can also turn this chicken into a protein-packed grain bowl by layering it over quinoa or brown rice with roasted veggies, chickpeas, and a lemon-herb vinaigrette. It’s a great way to meal prep for the week ahead while keeping things fresh and flavorful.
Feeling cozy? Chop the chicken and stir it into warm orzo pasta with spinach, sun-dried tomatoes, and a sprinkle of Parmesan. Or try it in a stuffed pita pocket with hummus, greens, and a squeeze of hot sauce for a quick grab-and-go option. However you serve it, this chicken is bound to become a repeat favorite in your kitchen!
Variations To The Recipe
You can serve this recipe as it is in the recipe card, or you can opt to make a few adjustments. Feel free to play around with your ingredients to create a different flavor variance.
- Add a dash of cayenne pepper or a splash of hot sauce to the marinade to enhance the spice factor in the chicken.
- You can easily change up the spices you use to help flavor the chicken.
- Dice up the chicken into cubes and place on skewers, and then grill the chicken for a twist in how you serve it up.
- For a non-dairy version, you can use a vegan plain yogurt for the marinade. Please note that the flavor and texture may vary slightly.
Troubleshooting
- Chicken not browning? Make sure your pan is hot enough and don’t overcrowd it.
- Too much marinade? Discard excess to avoid boiling the chicken instead of searing.
Tips For Making
- Allow time for the chicken to marinate so that it can lock in flavor and help keep your chicken juicy.
- Ensure the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked.
- Let the chicken rest for 5 minutes or so before you serve it up.
- You can pound the chicken to make it thinner and more evenly sized. It will also speed up the cooking time.
Storing Leftovers and Freezing
You can store your chicken in the fridge in an airtight container for 3-4 days. Or you can freeze for up to 2-3 months. Just make sure to thaw the chicken in the fridge overnight. Alternatively, you can defrost in the microwave.
Serving Suggestions
If you are looking for different ways to serve up this chicken, here are a few ways to whip up this gyro chicken.
- Make into Greek salads, with all your favorite veggies and greens.
- Opt for a healthy option and make it into a quinoa bowl. Prepare your quinoa according to the instructions on the package.
- You can serve with a bowl of hummus to make it a tasty hummus bowl.
Fun Serving Ideas
- Build-Your-Own Gyro Bar: Great for parties or family dinners. Set out a platter of warm pitas, a bowl of tzatziki, sliced grilled chicken, and tons of topping options.
- Lunchbox Gyros: Pack deconstructed gyros with small containers of chicken, sauce, pita wedges, and toppings for a fun, DIY-style lunch.
- Mini Gyros: Use mini pitas and make appetizer-sized versions for parties and potlucks.
FAQ – Your Questions Answered
Can I use store-bought tzatziki?
Absolutely! But homemade has that extra fresh zing. If you’re short on time, store-bought is a great shortcut.
Can I make these gluten-free?
Yes! Just use gluten-free pita or wrap alternatives. The rest of the recipe is naturally gluten-free.
Do I have to flatten the chicken?
It’s not required, but it helps the chicken cook more evenly and stay juicy.
Can I grill the chicken instead?
Yes! This recipe is excellent for the grill. Just sear both sides over medium-high heat for 4–6 minutes per side, depending on thickness.
What if I don’t have Greek seasoning?
You can use extra oregano and a pinch of rosemary or thyme instead. Greek seasoning blends are convenient but not essential.
Try Gyro Bowls instead
Want to take these gyros beyond the classic pita wrap? Try making Greek Chicken Gyro Bowls! Simply layer cooked rice, quinoa, or even couscous as your base, then top with slices of the juicy marinated chicken, a generous dollop of tzatziki, chopped cucumbers, red onion, tomatoes, olives, and a sprinkle of feta. It’s a great meal prep option that stores well and feels fresh and satisfying every time.
Want to go Low Carb?
Looking for a lighter or low-carb twist? Skip the pita altogether and turn this into a Greek Chicken Lettuce Wrap! Just load up big romaine or butter lettuce leaves with sliced chicken, tzatziki, and your favorite gyro toppings. They’re crunchy, flavorful, and perfect as a party appetizer or a guilt-free lunch. You can even serve everything mezze-style on a large board with pita chips, cucumber rounds, and skewered chicken slices for a grazing-style spread.
If you’re craving something fresh, flavorful, and totally satisfying, these Chicken Gyros with Homemade Tzatziki are the answer. They bring together bold Mediterranean spices, juicy grilled chicken, and a cool, creamy tzatziki sauce that’s hard to beat. Whether you’re serving them up in warm pita for a fun family dinner or piling the chicken over a crisp salad for a lighter meal, this recipe delivers every time.
The best part? You can prep much of it ahead, making it perfect for busy weeknights, weekend meal prep, or summer entertaining. Keep the tzatziki chilled, the chicken marinated, and the toppings ready—and you’ll have a meal everyone will rave about. Once you try this combo, it’s going into regular rotation!
More Dinner Ideas
Chicken Gyros
Ingredients
- 2 pounds boneless skinless chicken breasts
- 3 cloves garlic minced
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons lemon juice
- 1 Tablespoon olive oil
- ½ cup full-fat Greek yogurt
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon seasoning salt Lawry’s
- 1 teaspoon Greek seasoning Cavender’s
Tzatziki Sauce
- 1 large English cucumber about a 1⅓ cup after shredded and draining
- 1 ½ cups full fat Greek yogurt
- 2 Tablespoons lemon juice
- 1 clove garlic minced
- 1 Tablespoon fresh dill finely chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- Garnish with a tablespoon of olive oil if serving in a bowl
Wraps
- 4 pita wraps
- Optional garnishes: sliced red onion sliced grape tomatoes, shredded lettuce.
Instructions
- Pound the chicken flat, to about ¼ inch thickness.
- Place all of the marinade ingredients: garlic, apple cider vinegar, lemon juice, olive oil, greek yogurt, oregano, cumin paprika, salt, pepper, and cayenne pepper, into a bowl and combine.
- Pour the marinade into a large ziplock bag. Place the chicken into the bag with the marinade and squish everything around to cover every bit of the chicken. Place this into the fridge for at least 2 hours.
- While this is marinating, make the tzatziki sauce. First you want to cut the cucumber lengthwise and remove all of the seeds. Then shred cucumber. Place the cucumber into a kitchen towel and squeeze out any excess liquid. Place this in a medium sized bowl. Add the yogurt, lemon juice, garlic, fresh dill, salt and pepper. Stir it together well. Place this in the fridge and allow the flavors to blend for at least ½ an hour.
- When the chicken is finished marinating, remove it from the marinade (discard the marinade) and place it into a large skillet with a tablespoon of oil. Turn the heat to medium and cook the chicken for 3-4 minutes on one side (searing the chicken as it cooks), then flip and continue cooking until fully cooked through.
- Place the cooked chicken on a cutting board and allow it to rest for at least 5 minutes before cutting it into strips.
- Prepare pita bread (or flatbread) by warming it. Then fill each pita with chicken, optional garnishes, and tzatziki sauce.
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