Easy Chicken Gyros

Easy Chicken Gyros

Need something you can whip up on busy nights in just 30 minutes? Then you have to try this recipe for Easy Chicken Gyros. They start with warm pitas stuffed with juicy chicken topped with ripe tomatoes, crisp cucumber, sliced red onion, and black olives marinated in a homemade Greek Dressing, accompanied by fresh salad greens.

A Gyro (correctly pronounced “yee-ro”) is a traditional Greek sandwich that is made of various rotisserie meats, salad vegetables such as tomatoes, lettuce and onions, along with a yogurt-based tzatziki sauce. These ingredients are placed on a hearty form of grilled pita bread and served as a wrap sandwich. The name comes from Greek γύρος (“turn”), a calque of the Turkish name döner kebab.

When eating a gyro, they are messy and you will need plenty of napkins. You typically eat a gyro by wrapping the pita bread around the meat and toppings, and then you try not to let the whole thing end up down the front of your shirt and onto your lap. It is all part of eating this sandwich and it is so good you won’t care. Here’s how I made them:

Easy Chicken Gyros warm pita bread stuffed with juicy chicken topped with tomatoes, cucumber, red onion, lettuce, black olives drizzled with Greek Dressing. | TheMountainKitchen.com

Marinate the vegetables: Place cucumbers, tomatoes, onions, olives and fresh chopped dill into a bowl. Pour the Greek Dressing over the vegetables, and toss well to coat. Cover and marinate for no less than 30 minutes. The longer this sits the better it gets!

Easy Chicken Gyros warm pita bread stuffed with juicy chicken topped with tomatoes, cucumber, red onion, lettuce, black olives drizzled with Greek Dressing. | TheMountainKitchen.com

Cook the Chicken: Add one tablespoon of oil to a large cast iron or heavy skillet and heat over medium-high heat. Add chicken tenders and sauté (do not overcrowd the pan). Cook each tender, about 4 minutes on each side. Once done, remove them from the pan and set aside in a warm place, until needed.

Easy Chicken Gyros warm pita bread stuffed with juicy chicken topped with tomatoes, cucumber, red onion, lettuce, black olives drizzled with Greek Dressing. | TheMountainKitchen.com

Make the sandwiches: Heat the pita bread per package instructions or directly over a gas burner.

Easy Chicken Gyros warm pita bread stuffed with juicy chicken topped with tomatoes, cucumber, red onion, lettuce, black olives drizzled with Greek Dressing. | TheMountainKitchen.com

Add lettuce and a few strips of chicken. Remove the salad vegetables from the refrigerator. Give them a good toss, then using slotted spoon to remove any extra liquid, transfer the salad mixture on top of the lettuce and chicken. Serve drizzled with some feta dip, crumbled feta and Greek dressing on the side, as desired.

Easy Chicken Gyros warm pita bread stuffed with juicy chicken topped with tomatoes, cucumber, red onion, lettuce, black olives drizzled with Greek Dressing. | TheMountainKitchen.com

Gyro seems to be a very mispronounced word. I myself do it too. What do you call them?

It doesn’t matter how you pronounce them they are good and you will love them.

Easy Chicken Gyros warm pita bread stuffed with juicy chicken topped with tomatoes, cucumber, red onion, lettuce, black olives drizzled with Greek Dressing. | TheMountainKitchen.com
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Easy Chicken Gyros

Easy Chicken Gyros warm pita bread stuffed with juicy chicken topped with tomatoes, cucumber, red onion, lettuce, black olives drizzled with Greek Dressing.
Course Main Course, Sandwich, Wrap
Cuisine American, Greek
Keyword easy, Greek, Gyro, roasted chicken
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 284kcal
Author Debbie Spivey

Ingredients

  • 1 medium cucumber diced
  • ¼ red onion diced
  • 2 cups cherry tomatoes quartered or cut in half
  • ¼ cup black olives sliced
  • 1 tablespoon chopped fresh dill (or substitute ½ teaspoon dried)
  • 2 tablespoons Greek Dressing
  • 1 whole boneless-skinless chicken breast cut into ½-inch strips
  • 1 tablespoon extra virgin olive oil
  • 2 cups romaine lettuce chopped
  • 4 8-inch diameter whole wheat pita breads halved

For Garnish: Crumbled feta cheese, extra Greek dressing or whipped feta dip

    Instructions

    Marinate the vegetables

    • Place cucumbers, tomatoes, onions, olives, and fresh chopped dill into a bowl. Pour the Greek Dressing over the vegetables, and toss well to coat. Cover and marinate for no less than 30 minutes. The longer this sits the better it gets!

    Cook the Chicken

    • Add one tablespoon of oil to a large cast iron or heavy skillet and heat over , medium-high heat. Add chicken tenders and sauté (do not overcrowd the pan). Cook each tender, about 4 minutes on each side. Once done, remove them from the pan and set aside in a warm place, until needed.

    Make the sandwiches

    • Heat the pita bread per package instructions or directly over a gas burner.
    • Add lettuce and a few strips of chicken. Remove the salad vegetables from the refrigerator. Give them a good toss, then using slotted spoon to remove any extra liquid, transfer the salad mixture on top of the lettuce and chicken. Serve drizzled with some feta dip, crumbled feta and Greek dressing on the side, as desired.

    Nutrition

    Calories: 284kcal | Carbohydrates: 39g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 481mg | Potassium: 532mg | Fiber: 6g | Sugar: 5g | Vitamin A: 50% | Vitamin C: 25.7% | Calcium: 3.9% | Iron: 15.1%
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