Creamy chicken gyro pita wrap

  • Author: Peanut Blossom


  • Marinade for the chicken:
  • 4 cloves of garlic, minced
  • Juice of 1 lemon
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp greek yogurt (I prefer Fage Total 2%)
  • 1 tbsp Greek seasoning (I love Penzey’s.) OR oregano
  • Salt and pepper to taste
  • 2 pounds boneless skinless chicken tenderloins
  • For serving:
  • Warmed pitas (10 seconds in the microwave or heated under the broiler for a few moments.)
  • Sliced tomatoes
  • Sliced red onions
  • Homemade tzatziki sauce
  • Salad greens


  1. In a medium bowl, whisk together the marinade ingredients. Toss the chicken tenderloins to coat thoroughly and let chill in the fridge till dinner time. At least 2 hours to overnight.
  2. Preheat your oven’s broiler. Spray a broiler pan with cooking spray. Line the chicken in a single layer on the pan. Broil on the rack one notch down from the top of the oven. 7 minutes on one side, flip the chicken with a pair of tongs and broil 5 minutes on the other side.
  3. Slice the chicken into strips and serve with the warmed pitas and toppings.

  • Cuisine: Greek