Greek Chicken Gyro Wraps with Cucumber Tzatziki

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 1 cup plain Greek yogurt
• 1 medium English cucumber
• 3 garlic cloves
• 3 Tbsp fresh lemon juice
• 3 Tbsp extra-virgin olive oil
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 4 large flour tortillas or pita
• 2 roma tomatoes
• 1/2 small red onion
• 2 Tbsp chopped fresh dill
• 1/2 cup crumbled feta

Instructions

1. 1Pat the chicken thighs dry and place them in a medium bowl. Whisk olive oil, lemon juice, minced garlic from cloves, oregano, cumin, smoked paprika, salt, and pepper; pour over chicken and toss to coat. Marinate at room temperature 15 minutes while you prep the rest.
2. 2Grate half the cucumber on the large holes of a box grater, then squeeze firmly in a clean kitchen towel to remove excess liquid. Stir the grated cucumber into the Greek yogurt with the remaining minced garlic clove, lemon juice, chopped dill, remaining salt, and pepper. Chill the tzatziki until assembly.
3. 3Thinly slice the remaining cucumber half into half-moons, dice the tomatoes, and very thinly slice the red onion. Set the fresh toppings aside in small bowls.
4. 4Heat a large cast-iron skillet or grill pan over medium-high heat until hot, about 2 minutes. Add the marinated chicken in a single layer (work in batches if needed) and cook undisturbed 5–6 minutes until deeply golden and the edges look caramelized.
5. 5Flip the thighs and cook another 5–6 minutes until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain.
6. 6Warm the tortillas or pitas one at a time in the same dry skillet 20–30 seconds per side until pliable and lightly toasted. Keep warm under a clean towel.
7. 7Spread a generous 3–tzatziki down the center of each warm tortilla. Layer sliced chicken, diced tomato, cucumber half-moons, red onion, and a sprinkle of feta.
8. 8Drizzle any remaining pan juices or a tiny extra squeeze of lemon over the filling. Fold the bottom up, then roll tightly like a burrito, tucking the sides as you go.
9. 9Slice each wrap in half on a slight diagonal if packing for work, or serve whole with extra tzatziki on the side for dipping.
10. 10These hold well wrapped in parchment for up to 4 hours; for meal prep, store components separately and assemble the morning of.
11. 11Taste and adjust salt or lemon on the tzatziki if needed before serving—the yogurt should taste bright and garlicky against the warm spiced chicken.