Juicy Greek Chicken Gyros

Three chicken gyros flatbreads on a pink plate.

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Transport yourself to Greece with these super juicy chicken gyros flatbreads. Charred Greek-style chicken, piled onto soft fluffy two-ingredient dough flatbreads with creamy tzatziki sauce, sweet tomatoes, cucumber AND crispy oven fries? It's so hard to go wrong with this twist on a classic.

For a shortcut version, use a good store-bought tzatziki and frozen fries.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: greek

Keyword: chicken wraps, gyros

Servings: servings

Calories: 694kcal

Author: Kate Phillips

Ingredients

For the chicken -

2 tablespoons plain or Greek yogurt
2 tablespoons dried oregano
1 lemon juiced
1 tablespoon white wine vinegar
1 tablespoon olive oil
4 garlic cloves crushed
1 teaspoon salt
Black pepper
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 lb boneless, skinless chicken thighs diced (500g)

For the fries -

1 lb potatoes (Yukon gold, russet, Agria, or Maris piper are great) (500g)
2 tablespoons olive oil

For the tzatziki (or use a good-quality store-bought tzatziki) -

½ large cucumber
1 teaspoon salt
1 cup thick Greek or Greek-style yogurt
2 tablespoons lemon juice
2 garlic cloves crushed
Black pepper

For the toppings -

7 oz cherry tomatoes (200g)
½ large cucumber
1 teaspoon salt
1 teaspoon sumac
Black pepper
A handful of flat-leaf parsley
4 large flatbreads

Instructions

Preheat the oil for your fries.
Heat your oven to 475°F (250°C). Drizzle 2 tablespoons of olive oil into a lined lipped oven tray, sheet pan, or roasting dish. Pop into the oven to heat while you prep the fries and chicken.

PRO TIP: Pre-heating the oil helps you get super crispy fries, so I recommend this step if you have time.

Marinate the chicken.
Add 2 tablespoons of yogurt, 2 tablespoons of dried oregano, the juice of 1 small lemon, 1 tablespoon of white wine vinegar, 1 tablespoon of olive oil, crushed garlic, 1 teaspoon of salt, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and a good grind of black pepper to a mixing bowl.
Mix to combine, then add the diced chicken thighs and toss them through the marinade. Set aside for now.
Chop your fries.
Slice your potatoes into chunky fries, then place them into a large pot, along with about 1 tablespoon of salt. Fill the pot with cold water (enough so that it covers the fries).
Par-boil the fries.
Set the pot over high heat and bring the water to a boil. Reduce the heat slightly then simmer the fries for about 5 minutes, until you can easily pierce them with a knife.
Drain the fries in a colander, then place them back into the now-empty pot. Give the pot a shake to fluff up the edges of the fries (this helps to create lovely crispy edges in the oven).
Cook the fries.
By this time, your oil should be nice and hot in the oven. CAREFULLY transfer the par-boiled fries to the tray or dish with the hot oil (it should sizzle as you add the fries). Scatter with 1 teaspoon of salt and toss through the oil, then pop into the oven for 25 - 30 minutes, until golden and crispy.
Cook the chicken.
When the fries have been in the oven for about 10 minutes, transfer the marinated chicken to a separate lined sheet pan. Try to keep the chicken on one layer so that it cooks evenly. Pop into the oven and cook for 20 minutes, until lovely and charred.
Make your tzatziki (optional).
If you're making your own tzatziki, use the coarse side of a box grater to grate your cucumber. Use your hands to squeeze as much liquid out of it as you can, then add to a small bowl. Add 1 cup of Greek yogurt, ½ teaspoon of salt, 2 tablespoons of lemon juice, crushed garlic and a good grind of black pepper.
Mix to combine into a thick sauce, then taste and add a little more salt if needed.
Prep the salad.
As the chicken and fries cook, chop your cherry tomatoes into quarters, and dice your cucumber. Add to a bowl, then scatter with 1 teaspoon of salt, 1 teaspoon of sumac and a good grind of black pepper. Set aside.
Assemble.
Once the chicken and fries are lovely and golden, remove them from the oven. Spread a layer of tzatziki onto the base of each flatbread, then top with a couple of spoonfuls of the salad. Arrange the chicken on top, then add a few fries to each.
Spoon over some of the lovely chicken cooking juices for extra flavor, then scatter with the flat-leaf parsley. Serve the extra fries and tzatziki on the side.

Notes

INGREDIENT NOTES: I prefer using chicken thighs as they're a juicier cut than breasts, so won't dry out in the oven. But you can use breasts if you prefer.

PREP AHEAD: The chicken can be marinated up to 24 hours ahead of time, then just cooked when you're ready. The tzatziki will keep well for 4 -5 days in the fridge.

STORAGE INSTRUCTIONS: You can enjoy any leftovers hot or cold. The cooked chicken will keep for 4 days in the fridge, as will the tzatziki. The fries will never be as delicious as when they're freshly cooked, but you can absolutely reheat them if needed. Pop them in the microwave (though this way they'll lose any crispiness), or pop them into the oven or air fryer at 400F/180C for 10 minutes.

Nutrition