Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 4 large pita breads or flatbreads
- 1 cup Greek yogurt
- Juice and zest of 2 lemons
- 3 cloves garlic, minced
- 2 tablespoons fresh oregano, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 1 cucumber, sliced
- 1 red onion, sliced
- Fresh parsley, chopped
- Olive oil for grilling
Instructions
- In a bowl, whisk together lemon juice and zest, Greek yogurt, minced garlic, chopped oregano, thyme, rosemary, cumin, salt, and pepper to prepare the Lemon-Herb Marinade.
- Slice chicken into thin strips or bite-sized pieces. Add chicken to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, up to 2 hours.
- Preheat grill or grill pan over medium-high heat. Brush with olive oil. Grill marinated chicken for 6–8 minutes until cooked through and slightly charred.
- Lightly warm pita breads on the grill or in a toaster. This enhances flavor and makes them easier to fold.
- Spread Greek yogurt inside each pita. Add grilled chicken, sliced cucumbers, red onions, and chopped parsley. Wrap tightly and serve immediately.
Notes
- For extra flavor, add tomatoes, feta cheese, or Kalamata olives.
- Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat chicken in an air fryer or microwave before assembling if desired.
- Warming the pita bread enhances the texture and makes wrapping easier.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Healthy, Mediterranean
Nutrition
- Serving Size: 1 gyro wrap
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
