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Healthy Chicken Gyro

A quick and healthy chicken gyro with spiced chicken, whole wheat pita, and a lemony Greek yogurt sauce that’s perfect for busy weeknight dinners.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients

For the Chicken Marinade

  • 1 pound chicken breast, cut into strips or use boneless skinless thighs for more fat and flavor
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste

For the Gyro Assembly

  • 4 pieces whole wheat pita breads
  • 1 cup Greek yogurt use full-fat for creamier sauce or low-fat if preferred
  • 1 tablespoon lemon juice freshly squeezed is best
  • 1 cup cucumber, diced or grated and drained for a tzatziki-style sauce
  • 1 piece tomato, diced
  • 1 piece red onion, thinly sliced
  • Lettuce leaves (romaine or butter lettuce work well)

Instructions

Preparation

  • In a medium bowl combine olive oil, garlic powder, paprika, cumin, and a generous pinch of salt and pepper.
  • Add the chicken strips and toss until evenly coated. Cover and refrigerate for at least 30 minutes (up to 2 hours).

Cooking

  • Warm a grill or a heavy skillet (cast iron ideal) over medium-high heat. Add a splash of oil if using a skillet.
  • Arrange strips in a single layer and cook 2–3 minutes per side until charred at the edges and cooked through (internal temperature 165°F / 74°C). Don’t overcrowd the pan; cook in batches if needed.

Making Yogurt Sauce

  • While the chicken cooks, stir Greek yogurt with lemon juice and a pinch of salt. Adjust with lemon zest for more brightness.
  • If you prefer tzatziki, grate cucumber, squeeze out excess liquid, and fold it into the yogurt.

Assembling

  • Heat pitas in a dry skillet 20–30 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 5–10 minutes.
  • Fill each pita with chicken, cucumber, tomato, sliced onion, lettuce, and a generous drizzle of yogurt sauce. Serve immediately.

Notes

For a dairy-free sauce, swap Greek yogurt for dairy-free yogurt or mashed avocado with lemon. For a spicier gyro, add 1/2 teaspoon cayenne or a pinch of red pepper flakes. Store cooked chicken and chopped vegetables separately in airtight containers for up to 3–4 days.