Grilled Chicken Herb Wrap — Gyros
Around 32% fewer calories and significantly lower fat, skinless chicken thigh marinated in a full-fat Greek yoghurt and herb base and grilled rather than rotisserie-roasted in fat, with the authentic oregano, garlic, and charred meat depth served with tzatziki and warm pitta of the classic.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 4 garlic cloves and 1 small garlic clove separately. Grate cucumber and squeeze dry. Mix marinade: 1/4 cup + 2 tbsp Greek yogurt, minced garlic, 2 tbsp lemon juice, 2 tsp oregano, 1 tsp smoked paprika, 1 tsp cumin, salt, pepper. Coat 500g chicken thigh thoroughly, cover, refrigerate 1 hour minimum.
Grill
Heat a large griddle pan over high heat until smoking. Place marinated chicken on hot surface, grill 6–7 minutes per side until deeply charred and cooked through (internal temp 75°C). Rest 3 minutes, slice thinly.
Build
While chicken rests, mix tzatziki: 1/4 cup + 2 tbsp Greek yogurt, grated cucumber, minced garlic clove, 2 tsp lemon juice, 2 tsp fresh dill, salt. Set aside.
Warm
Heat pitta directly over gas flame or in dry pan 30 seconds per side until pliable and warm throughout.
Plate
Spread tzatziki inside each warm pitta. Layer sliced chicken, tomato, red onion, parsley. Wrap tightly and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.