Easy Chicken Gyros Wrap
Easy 15-minute chicken gyros wraps are filled with tender pieces of chicken, lots of fresh veggies, and a cool and creamy cucumber sauce. Wrapped in a warm pita, you can serve them warm or cold.
When spring arrives, one of my favorite weeknight dinners is creamy chicken gyros wraps with homemade tzatziki sauce.
As soon as the good tomatoes hit our grocery store, this hits our dinner table.
I love to serve this meal build-your-own sandwich style for my family.
I set out a plate of hot pita wraps and the kids are welcome to choose from:
- sliced hot chicken tenders
- a pile of sliced tomato chunks
- chilled red onions
- fresh tzatziki sauce for dunking
- salad greens
This gives them a bit of control over what goes in their pita or they can eat it alone on the side. This dinner is always a hit.
Why This is the Best Recipe
- Lighter but So Tasty: Lean chicken tenderloins are a great option if you're trying to lighten up your protein compared to traditional gyro meat.
- Kid-Friendly: Kids love chicken, this is a fun new way to enjoy it when you're tired of the same rotations.
- So Versatile: Wrap it up like a sandwich, deconstruct it so the foods don't touch for the kids, or build a hearty salad. There are lots of ways to use the elements of this recipe.
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Ingredients
The marinade for the Greek chicken for gyros is really very basic. I often have most of this in my pantry or fridge at any given moment.
- Chicken Tenderloins
- Plain Greek Yogurt
- Red Wine Vinegar
- Lemon
- Minced Garlic
- Olive Oil
- Greek Seasoning Blend
For serving the chicken gyros, you just need to add:
- Pita Bread
- Fresh Tomatoes
- Red Onion
- Tzatziki sauce: Homemade sauce for gyros or prepared from the store
- Salad Greens
Marinate the Chicken
Whisk together the Greek yogurt, lemon juice, red wine vinegar, olive oil, minced garlic, Greek seasoning, and salt and pepper in a large mixing bowl.
Add the chicken tenderloins and turn them to coat in the marinade. Let them sit for 30 minutes in the fridge up to 24 hours in advance.
Cooking Instructions
For years, I always broiled chicken tenderloins because I love how they get those charred edges that mimic the grill.
Now I'm just as likely to pop them in my air fryer for convenience. If you prefer to air fry them, you can follow the instructions in my chicken tenderloins in the air fryer recipe here.
To broil the chicken, you'll need a broiler safe baking pan. Line the chicken up in a single layer and broil for 7 minutes.
Turn the chicken over and broil for 5 more minutes or until they register 165°F with an instant probe thermometer.
Heat the Pitas
The top tip for making this recipe simply amazing is to be sure to heat your pitas before using them for the wraps.
I love to spray one side of the pita bread with a bit of cooking spray and then place them oil side up underneath my oven broiler for 2 minutes or so.
This gives them a bit of a crispy outside and amazing texture to every bite of chicken gyros.
DIY Meal Kit
Chicken gyros make an excellent prep ahead meal kit for your fridge.
Simply prep ahead the following elements for easy grabbing the night you want to cook and serve:
- Marinate the Chicken: Prep the chicken marinade and let the chicken rest in the fridge.
- Prep the Tzatziki: This cucumber sauce for gyros tastes even better the next day!
- Prep the Veggies: You can slice the tomatoes and red onion up to 24 hours in advance. Just store them separately in airtight containers in the fridge.
If you prep these things in advance, your dinner will be completely done in 15 minutes or less on a busy night!
Easy Salad Variation
The last time I made this, I experimented with a healthier presentation for my husband and myself by turning this into a salad instead.
I piled up the lettuce and then used the chicken gyro fillings as toppings and the tzatziki as a salad dressing.
I knew I was going to miss the big pita wrap, my favorite part! So instead of croutons, I included a small portion of crunchy salted pita chips. It was just enough crunch to keep me satisfied.
Or you could always have the pita wrap for dinner and a nice big salad for lunch the next day with the leftovers. Either way, this is definitely one of my favorites!
Serving Suggestions
Whether you serve it as a pita wrap or as a dinner salad, you could pair this easy dinner with simple side dishes for an impressive family meal.
Upgrade the regular tomatoes to my easy marinated tomatoes or skip the veggies on top of the pita and serve my raw veggie salad on the side.
If you skip the pita and want a different starchy side, the gyro chicken would taste great on top of my lemon orzo salad.
More Easy Mediterranean Recipes
Love Mediterranean flavors? Don't miss some of my other favorites:
📖 Recipe
Chicken Gyro Pita Wrap
Ingredients
Marinade for the Chicken:
- 2 tablespoons Greek yogurt 2% or 5%, not fat-free
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 lemon juiced
- 4 teaspoons minced garlic
- 1 tablespoon Greek seasoning blend or dried oregano
- Salt and pepper to taste
- 2 pounds boneless skinless chicken tenderloins
For Serving:
- Pita breads
- Fresh tomato sliced
- Red onion sliced
- Tzatziki sauce homemade or store bought
- Romaine chopped, optional
Instructions Start Cooking
- In a medium bowl, whisk together the Greek yogurt, olive oil, red wine vinegar, lemon juice, Greek seasoning, and salt and pepper. Add the chicken tenderloins to the bowl and turn to coat in the marinade. Chill in the fridge till dinner time. At least 30 minutes to overnight.
- Preheat your oven's broiler with the top rack 6 inches from the heating element.
- Spray a broiler pan with cooking spray. Line the chicken in a single layer on the pan. Broil the chicken for 7 minutes on the first side, flip the chicken with a pair of tongs and broil 5 minutes on the other side or until it registers 165°F with an instant probe thermometer.
- Let the chicken rest for a couple of minutes before slicing into strips. Serve the Greek chicken with warmed pitas and toppings.
Recipe Notes
How to Warm Pitas for Wraps:
With your broiler element still heated up, spray one side of each pita with cooking spray. Use a pair of tongs to lay the pitas in a single layer on the top rack of the oven and broil them for 1 minute or until they just begin to turn brown. This method makes one side nice and crispy while leaving the other side soft and pillowy, perfect for maintaining a flexible texture for wrapping around the chicken without tearing.Save This Recipe to Your Recipe Box
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