Juicy Greek Chicken Gyros Wraps

Juicy Greek Chicken Gyros Wraps are a delicious, handheld meal packed with flavor and freshness. Marinated chicken is grilled to perfection, wrapped in soft pita bread, and topped with creamy tzatziki, crisp veggies, and tangy herbs. I love how every bite delivers savory, zesty goodness—perfect for lunch, dinner, or casual entertaining.

Why You’ll Love This Recipe

I love this recipe because it gives me that classic Greek street food flavor without needing a spit or any fancy equipment. The yogurt-based marinade makes the chicken incredibly juicy and tender, and the wraps are easy to customize. Whether I’m feeding a family or prepping ahead for meals during the week, these gyros never disappoint. Plus, it’s a full meal in one warm, pillowy wrap.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken and marinade:

• Boneless, skinless chicken thighs or breasts

• Greek yogurt

• Olive oil

• Lemon juice

• Garlic (minced)

• Dried oregano

• Paprika

• Salt and pepper

For the wraps:

• Pita bread or flatbreads

• Tzatziki sauce

• Cucumber (sliced or chopped)

• Tomato (sliced or diced)

• Red onion (thinly sliced)

• Fresh parsley or dill (chopped)

• Optional: crumbled feta, olives, lettuce

Directions

1. I start by combining the marinade ingredients in a bowl—yogurt, olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.

2. I add the chicken, making sure it’s fully coated, and refrigerate for at least 30 minutes (but preferably 2–4 hours for the best flavor).

3. When ready to cook, I grill the chicken on a stovetop grill pan or outdoor grill over medium-high heat for 5–6 minutes per side, or until cooked through and nicely charred.

4. I let the chicken rest for a few minutes, then slice it into thin strips.

5. I warm the pita bread and spread a generous layer of tzatziki on each one.

6. I layer on the sliced chicken, tomatoes, cucumbers, red onions, and fresh herbs.

7. I fold or roll the wraps and serve immediately.

Servings and timing

This recipe serves 4 people. It takes about 20 minutes to prep (plus marinating time) and another 15–20 minutes to cook and assemble, making the total active time roughly 35–40 minutes.

Variations

I sometimes use lamb or beef strips instead of chicken for a more traditional take. For a vegetarian version, I swap in grilled halloumi or roasted chickpeas. I’ve also made a spicy version by adding cayenne or harissa to the marinade. If I want a low-carb option, I serve the chicken and toppings in lettuce wraps or over a salad.

Storage/Reheating

I store the cooked chicken separately in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet or microwave until heated through. I assemble the wraps fresh when ready to eat so the pita doesn’t get soggy. Leftover toppings like tzatziki and chopped veggies stay fresh in the fridge for a couple of days.

FAQs

Can I use store-bought tzatziki?

Yes, I often use store-bought tzatziki when I’m short on time, but homemade gives it a fresher, tangier flavor if I want to make it from scratch.

What’s the best cut of chicken for gyros?

I prefer boneless, skinless thighs because they stay juicier, but chicken breasts work well too as long as I don’t overcook them.

Can I cook the chicken in the oven?

Yes, I bake the marinated chicken at 400°F for about 20–25 minutes, then broil it briefly to get a little char on top.

What’s the difference between gyros and shawarma?

Gyros are Greek and typically use yogurt and lemon-based marinades with herbs like oregano. Shawarma is Middle Eastern, with spiced marinades featuring cumin, cinnamon, and turmeric.

Can I make this ahead of time?

Yes, I often marinate the chicken and prep the toppings in advance. I cook the chicken and assemble the wraps just before serving for the freshest result.

Conclusion

Juicy Greek Chicken Gyros Wraps are everything I want in a flavorful, easy meal—tender meat, fresh toppings, and bold Mediterranean flavor all wrapped in warm pita. Whether I’m grilling for guests or meal-prepping for the week, this recipe always hits the spot. It’s satisfying, customizable, and full of the vibrant taste I love.

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