Greek pitas are stuffed with marinated and pan-fried or grilled chicken tenderloins, cucumber relish and homemade tzatziki sauce. These chicken gyros are made fresh in just 30 minutes with a few time-saving tricks.
Marinated, pan-fried or grilled chicken tenderloins pair with cucumber relish, are topped with cool and creamy Tzatziki sauce, then wrapped up in a Greek pita.
★ Why You'll Love this Recipe ★
This delicious Greek-style wrap is made fresh in just 30 minutes with a few time-saving tricks.
These gyros are made with tender and flavorful chicken and a cucumber relish. The relish adds freshness, flavor and a crunchy texture. The relish is chopped which makes these gyros less messy to eat.
These chicken gyros are served cold so can be made ahead, wrapped up and taken to work or on a picnic for lunch!
★ Ingredients You'll Need ★
Here's everything you need to make these gyros, including cucumber relish and a homemade tzatziki sauce.
For the Marinade
You will need: olive oil, lemon juice, garlic paste, paprika, Greek seasoning blend, sea salt and pepper, onion powder, garlic powder, and red pepper flakes
For the Gyros
You will need: chicken tenderloins, avocado oil or other cooking oil of your choice, and Greek pitas (flatbreads)
For the Tzatziki Sauce
If you are short on time, you can use store-bought tzatziki sauce. However, it's very easy to just blend your own, it's just a matter of gathering the ingredients.
You will need: English cucumber, Greek yogurt(plain), garlic paste, fresh dill, lemon juice and sea salt and pepper.
You will need: English cucumber, cherry tomatoes, green bell pepper, red onion sliced, lemon juice, sea salt and pepper.
★ How to Make this Recipe ★
This recipe comes together in 4 main parts.
- Marinating then cooking the chicken.
- Preparing the relish.
- Preparing the tzatziki sauce.
- Assembling the gyros.
How to Make the Tzatziki Sauce
Making homemade tzatziki sauce is as simple and stirring all the ingredients together. You will need to grate a squeeze excess moisture from the cucumber before combining the remaining ingredients.
★ Tips & FAQs ★
Do I need to remove the tendon from the chicken tenderloins?
Removing the tendon from tenderloins is optional. Tendons are edible and are not harmful, however, they are typically removed because they can be rubbery in texture which maybe undesirable.
Here's how to remove the tendon:
- Place chicken flat on a cutting board.
- Positioned the tines of a fork around the tip of tendon.
- Pinch the end of the tendon (I use a paper towel for added grip).
- Hold the fork while pulling up on the tendon.
- The tendon will slide out of the chicken and can be discarded.
If you want to avoid this all together, you can opt to use chicken cutlets or sliced chicken breasts instead.
What's the difference between chicken cutlets and chicken tenderloins?
They are two different parts of the chicken. Tenderloins are a separate piece of meat than the breast. They are more tender so are a little more desirable in texture have a different flavor. Cutlets are chicken breast, cut in half to thin them out.
You can use them interchangeably but doing so will slightly affect flavor and texture.
Can I swap out the chicken with steak?
Absolutely! These gyros are amazing with either steak or chicken. Try using sirloin steak, cooked the same way as the chicken (grilled or on the stove top) and then slice into strips or bite-sized pieces before layering into the pitas.
Leftovers can be store by wrapping tightly or storing in an airtight container in the fridge for up to 3 days. No reheating is needed unless you want to remove chicken and warm it a touch.
These gyros are not freezer-friendly.
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Chicken Gyros with Tzatziki Sauce
- 3 tablespoon olive oil
- 1 lemon juiced
- 3 teaspoon garlic paste
- 1 teaspoon paprika
- 1 teaspoon Greek seasoning blend
- 1 teaspoon sea salt and pepper each
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes more or less to adjust heat
- 1 ½ lb chicken tenderloins
- 1 tablespoon avocado oil
- 6 Greek pitas (flatbreads)
- ½ English cucumber grated and squeezed
- 1 cup Greek yogurt(plain)
- 4 teaspoon garlic paste
- 2 tablespoon fresh dill
- ½ lemon juiced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ English cucumber chopped
- ¾ cup cherry tomatoes quartered
- ½ cup green bell pepper chopped
- ¼ cup red onion sliced
- ¼ cup parsley finely chopped
- 1 lemon juiced
- ¼ teaspoon salt and pepper each
- In a large bowl, whisk to combine marinade ingredients. Add chicken and toss to fully coat, cover, and place in fridge to marinate while prepare sauce and relish.
- In a medium bowl, combine Tzatziki sauce ingredients, cover, then place in fridge.
- In a medium bowl, add cucumber relish ingredients. Stir until well mixed. Cover and place in fridge.
- In a large pan over, medium heat, add 1 tablespoon of oil. Once oil is hot add chicken. Cook chicken for 4 minutes on each side or until the juices run clear. You want an internal temperature of 165°F. When done, move to cutting board and cover with foil to let it rest for a few minutes then slice if desired.
- Take each pita and evenly distribute chicken, sauce, and cucumber relish. Fold gyro and wrap in deli paper to hold it in place.