Chicken Gyros Recipe
When you think of Greek food, gyros probably top the list, juicy, flavorful chicken wrapped up with crisp veggies and creamy tzatziki. Making them at home is way easier than you think. This Chicken Gyros recipe is my secret weapon…
When you think of Greek food, gyros probably top the list, juicy, flavorful chicken wrapped up with crisp veggies and creamy tzatziki. Making them at home is way easier than you think. This Chicken Gyros recipe is my secret weapon for quick, high-protein meals that don’t skimp on flavor. Perfect for meal prepping the week ahead or a satisfying, fresh, crave-worthy dinner.
Why This Recipe Rocks
High in Protein – With over 35g of protein per serving, these gyros keep you full, fueled, and totally satisfied.
Packed with Flavor – The yogurt marinade makes the chicken tender and juicy, while the garlic, oregano, and paprika give it that classic Mediterranean vibe.
Meal Prep Friendly – Make the chicken ahead of time and keep all the components ready to assemble. That means quick lunches or dinners in under 5 minutes whenever you need them.
Fresh and Balanced – Between the creamy tzatziki, crisp lettuce, juicy tomatoes, and crunchy cucumber, every bite is balanced and never boring.
Ingredients You’ll Need For These Chicken Gyros
Chicken Breasts – I like slicing them into strips before marinating so they soak up more flavor, but you can also leave them whole and slice after cooking. Swap with chicken thighs.
Spices (Paprika, Onion Powder, Black Pepper, Parsley, Oregano) – This combo gives that earthy, herby, slightly smoky flavor. Don’t skip the paprika, it adds color and warmth.
Garlic – Crushed or minced garlic brings that savory kick. If you’re sensitive to raw garlic, sauté it briefly before adding it to the marinade.
Greek Yogurt (in marinade) – Helps tenderize the chicken and adds a tangy base for all the spices to stick to.
Lemon Juice – Brightens everything up and tenderizes the chicken.
Olive Oil – A good extra virgin olive oil adds depth and keeps the chicken juicy during cooking.
Flatbreads – Choose soft, pliable flatbreads or pitas that can fold without tearing. Warm them up before serving, they’ll be more flexible and taste fresher. High-protein or low-carb options work great too.
Tzatziki – Use a thick Greek-style tzatziki for the best texture. Store-bought is fine (I like the ones with cucumber chunks), but if you’re feeling fancy, homemade takes it to another level.
Lettuce – I usually use shredded romaine, but iceberg or butter lettuce also work. It’s mostly for texture.
Tomato Slices – A juicy layer of acidity that balances out the richness. Use ripe tomatoes for the best flavor.
Red Onion – Provides a sharp bite and a little crunch that cuts through the creaminess.
How to Make Them
1. Marinate the chicken.
Whisk together the yogurt, lemon juice, olive oil, garlic, and all the spices in a bowl. Slice your chicken into strips and toss to coat. Let it marinate for at least 30 minutes or overnight if you’re planning ahead.
2. Cook the chicken.
Heat a skillet over medium-high heat. Cook the marinated chicken for about 5–6 minutes per side, until it’s golden brown and cooked through. Let it rest for a few minutes, then slice if needed.
3. Warm the flatbreads.
Lightly toast your flatbreads or warm them in the oven/microwave so they’re soft and pliable.
4. Assemble.
Spread tzatziki across each flatbread, layer on the chicken, then top with lettuce, tomato, cucumber slices, and red onion. Fold or roll and devour.
Macros & Nutrition Breakdown Per Serving
Note: These macros are based on the exact ingredient amounts listed above and a serving size of about 1/4 of the recipe.
- Servings: 2
- Calories: 640kcal
- Protein: 55g
- Carbs: 38g
- Fat: 30g
- Fiber: 3g
Meal Prep & Storage Tips
Marinate ahead: Prep your chicken marinade the night before or in the morning to let the flavors really sink in. The longer it marinates, the juicier and more flavorful the chicken gets.
Cook in batches: Make a double or triple batch of chicken at once. Store cooked chicken strips in an airtight container in the fridge for up to 4 days.
Keep toppings separate: To avoid soggy flatbreads, store your shredded lettuce, sliced tomatoes, cucumbers, and onions in separate containers. Assemble your gyros just before eating for the freshest bite.
Tzatziki storage: Homemade or store-bought tzatziki keeps well in the fridge for about a week. Keep it sealed tightly to maintain its creamy texture.
Freezing chicken: If you want to prep even further ahead, cooked chicken freezes well. Portion it out and freeze in airtight bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat smart: Warm your chicken gently in a skillet or microwave to avoid drying it out. Heat flatbreads separately on a pan or in the oven, wrapped in foil.
Meal prepping this recipe makes weeknight dinners or lunches a breeze and keeps your protein goals on track without sacrificing flavor or freshness.
More High-Protein Recipes You’ll Love
Viral Cottage Cheese Sweet Potato Bowl with Ground Beef
Protein Stuffed Butternut Squash (40g+ Protein)
Chicken Gyros Recipe
These Chicken Gyros are loaded with tender, yogurt-marinated chicken, crisp veggies, and creamy tzatziki, all wrapped in warm flatbread. Juicy, flavorful, and high-protein, these gyros are sure to become a staple in your weeknight rotation.
Ingredients
For the Chicken Marinade:
- 2 medium chicken breasts
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp crushed garlic
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1/4 cup plain Greek yogurt
To Assemble the Gyros:
- 3/4 cup tzatziki
- 2 flatbreads or pita wraps
- 1/2 cup shredded lettuce
- 1 small sliced tomato
- 1/2 small sliced cucumber
- 1/2 small thinly sliced red onion
Instructions
- Marinate the chicken: Whisk together the yogurt, lemon juice, olive oil, garlic, and all the spices in a bowl. Slice your chicken into strips and toss to coat. Let it marinate for at least 30 minutes or overnight if you’re planning ahead.
- Cook the chicken: Heat a skillet over medium-high heat. Cook the marinated chicken for about 5–6 minutes per side, until it’s golden brown and cooked through. Let it rest for a few minutes, then slice if needed.
- Warm the flatbreads: Lightly toast your flatbreads or warm them in the oven/microwave so they’re soft and pliable.
- Assemble: Spread tzatziki across each flatbread, layer on the chicken, then top with lettuce, tomato, cucumber slices, and red onion. Fold or roll and enjoy.
Notes
Marinate Longer: For deeper flavor, marinate the chicken overnight.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving:Calories: 640Total Fat: 30gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 74mgSodium: 593mgCarbohydrates: 38gFiber: 3gSugar: 6gProtein: 55g
Nutrition information on That Protein Life is estimated using online calculators and may vary based on ingredients, brands, and preparation methods. For the most accurate results, use a food scale and trusted calculator. This information is for general guidance only, please consult a professional for specific dietary needs. That Protein Life is not responsible for any discrepancies or outcomes.
