Greek Chicken Gyro Wraps with Mint Yogurt
Savor the vibrant flavors of our Greek Chicken Gyro Wraps, perfectly grilled for that smoky goodness and nestled in warm pita bread. Topped off with a cool and zesty mint yogurt sauce, these wraps are a delightful fusion of fresh ingredients that will transport your taste buds straight to the Mediterranean! Get ready for a delicious bite that’s both hearty and refreshing!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 3 garlic cloves, minced
- 1 small garlic clove, grated
- Juice of 1 lemon
- 1 tbsp lemon juice (15 ml)
- Shredded lettuce or sliced cucumberoptional
- 2 tbsp fresh mint, finely chopped (30 ml)
- Sliced red onionoptional
- Sliced tomatoesoptional
🥩Meat & Seafood(1)
- 500 g (1 lb) boneless, skinless chicken thighs or breasts (454 g)
🥛Dairy & Eggs(1)
- 1 cup Greek yogurt (240 ml)
🫙Pantry Staples(3)
- 3 tbsp olive oil (45 ml)
- 1 tbsp olive oil (15 ml)
- 4 pita breads or flatbreads
🧂Spices & Seasonings(5)
- ½ tsp ground cumin (2.5 ml)
- 1½ tsp dried oregano (7.5 ml)
- 1 tsp paprika (5 ml)
- Salt, to taste
- Salt and black pepper, to taste
👨🍳 Instructions
- 1
Marinate the chicken: In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Add chicken and marinate at least 30 minutes (up to 12 hours).
- 2
Cook the chicken: Heat a skillet or grill pan over medium-high heat. Cook chicken 5–6 minutes per side until golden, lightly charred, and cooked through. Rest 5 minutes, then slice thinly.
- 3
Make mint yogurt: In a bowl, mix Greek yogurt, mint, lemon juice, olive oil, garlic, and salt until smooth and creamy.
- 4
Warm pitas: Lightly warm pita breads in a pan or oven.
- 5
Assemble wraps: Fill pitas with sliced chicken, tomatoes, onion, lettuce or cucumber, and generous spoonfuls of mint yogurt sauce.
- 6
Serve: Fold and serve immediately, with extra mint yogurt on the side if desired.
💡 Pro Tips
- ✓Marinate the chicken for at least 2 hours rather than the minimum 30 minutes—the acid from lemon juice needs time to denature surface proteins and allow salt to penetrate via osmosis, improving both flavor depth and moisture retention.timing2-12 hours
- ✓Cook chicken thighs or breasts to an internal temperature of 165°F measured at the thickest point, then pull immediately since carryover cooking will add another 3-5°F while resting.technique165°F
- ✓Rest the sliced chicken for a full 5 minutes before cutting because slicing too early releases up to 40% more juices onto the cutting board as muscle fibers haven't had time to reabsorb moisture.timing5 minutes
- ✓Salt the Greek yogurt sauce at least 15 minutes before serving and let it sit refrigerated, allowing the salt to fully dissolve and season throughout rather than sitting on the surface, which sharpens the mint and garlic flavors.ingredient15 minutes
- ✓Use full-fat Greek yogurt (10% milk fat) rather than low-fat versions for the sauce, since the higher fat content prevents the sauce from becoming watery when mixed with lemon juice and stabilizes the emulsion with the olive oil.ingredient10% milk fat
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Greek Chicken Gyro Wraps with Mint Yogurt
Savor the vibrant flavors of our Greek Chicken Gyro Wraps, perfectly grilled for that smoky goodness and nestled in warm pita bread. Topped off with a cool and zesty mint yogurt sauce, these wraps are a delightful fusion of fresh ingredients that will transport your taste buds straight to the Mediterranean! Get ready for a delicious bite that’s both hearty and refreshing!
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- 3 garlic cloves, minced
- 1 small garlic clove, grated
- Juice of 1 lemon
- 1 tbsp lemon juice (15 ml)
- Shredded lettuce or sliced cucumberoptional
- 2 tbsp fresh mint, finely chopped (30 ml)
- Sliced red onionoptional
- Sliced tomatoesoptional
🥩Meat & Seafood(1)
- 500 g (1 lb) boneless, skinless chicken thighs or breasts (454 g)
🥛Dairy & Eggs(1)
- 1 cup Greek yogurt (240 ml)
🫙Pantry Staples(3)
- 3 tbsp olive oil (45 ml)
- 1 tbsp olive oil (15 ml)
- 4 pita breads or flatbreads
🧂Spices & Seasonings(5)
- ½ tsp ground cumin (2.5 ml)
- 1½ tsp dried oregano (7.5 ml)
- 1 tsp paprika (5 ml)
- Salt, to taste
- Salt and black pepper, to taste
👨🍳 Instructions
- 1
Marinate the chicken: In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper. Add chicken and marinate at least 30 minutes (up to 12 hours).
- 2
Cook the chicken: Heat a skillet or grill pan over medium-high heat. Cook chicken 5–6 minutes per side until golden, lightly charred, and cooked through. Rest 5 minutes, then slice thinly.
- 3
Make mint yogurt: In a bowl, mix Greek yogurt, mint, lemon juice, olive oil, garlic, and salt until smooth and creamy.
- 4
Warm pitas: Lightly warm pita breads in a pan or oven.
- 5
Assemble wraps: Fill pitas with sliced chicken, tomatoes, onion, lettuce or cucumber, and generous spoonfuls of mint yogurt sauce.
- 6
Serve: Fold and serve immediately, with extra mint yogurt on the side if desired.
💡 Pro Tips
- ✓Marinate the chicken for at least 2 hours rather than the minimum 30 minutes—the acid from lemon juice needs time to denature surface proteins and allow salt to penetrate via osmosis, improving both flavor depth and moisture retention.timing2-12 hours
- ✓Cook chicken thighs or breasts to an internal temperature of 165°F measured at the thickest point, then pull immediately since carryover cooking will add another 3-5°F while resting.technique165°F
- ✓Rest the sliced chicken for a full 5 minutes before cutting because slicing too early releases up to 40% more juices onto the cutting board as muscle fibers haven't had time to reabsorb moisture.timing5 minutes
- ✓Salt the Greek yogurt sauce at least 15 minutes before serving and let it sit refrigerated, allowing the salt to fully dissolve and season throughout rather than sitting on the surface, which sharpens the mint and garlic flavors.ingredient15 minutes
- ✓Use full-fat Greek yogurt (10% milk fat) rather than low-fat versions for the sauce, since the higher fat content prevents the sauce from becoming watery when mixed with lemon juice and stabilizes the emulsion with the olive oil.ingredient10% milk fat