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From Scratch Chicken Gyros

  • Author: Rachel Phipps
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: Serves 2 1x
  • Category: Dinner
  • Cuisine: Greek

Description

These easy homemade Chicken Gyros wraps are made from scratch with homemade flatbreads and tzatziki sauce.


Ingredients

Scale

For the Chicken Souvlaki 

  • 3 tbsp extra virgin olive oil
  • 1 tbsp dried oregano
  • 1 tsp red wine vinegar
  • juice of 1 lemon
  • 1 large garlic clove
  • freshly ground sea salt and black pepper
  • 4 skinless boneless chicken thighs

For the Flatbreads

  • 200g (7 oz) strong white bread flour
  • large pinch sea salt
  • 100ml (5 1/2 tbsp) warm water
  • 2 tbsp extra virgin olive oil

For the Tzatziki

  • 1/4 english cucumber
  • 125g (4 1/2 oz) natural yogurt
  • 1/4 tsp garlic granules
  • 1 tsp finely chopped fresh dill
  • sea salt
  • squeeze fresh lemon juice

For the Chicken Gyros

  • large handful shredded lettuce
  • 1/2 small red onion
  • large handful cherry tomatoes

Instructions

  1. Whisk together the marinade ingredients (peeling and crushing the garlic) in a medium bowl. Cut the chicken into large chunks and set aside to marinate – this can be done several hours ahead for a better flavour.
  2. To make the flatbreads, mix the salt into the flour in a large bowl. Make a well in the middle and pour in the warm water and olive oil. Mix everything together with a fork, switching to your hands to bring into into a smooth dough. Knead for 5 minutes on a clean surface and return it to the bowl, covering it in kitchen wrap to rest.
  3. Peel and finely slice the red onion and leave it to sit in a small bowl of cold water to take some of the bite out of it. Roughly chop the cherry tomatoes.
  4. To make the tzatziki grate the cucumber, peeled, on the largest hole of a box grater and set aside in a small bowl. In another small bowl combine the yogurt, garlic granules, dill, a god pinch of salt and a spritz of lemon. Squeeze any excess water out of the cucumber over the sink and stir it into the yogurt. Season to taste with more salt and lemon.
  5. Set the griddle pan over a high heat. Divide the flatbread dough in half, and roll each half out into the thinnest circle you can manage. Griddle each for 2-3 minutes on each side until slightly puffed and cooked through. Set the flatbreads aside.
  6. Meanwhile, divide the chicken between four wooden skewers. Once the flatbreads have finished cooking, cook the chicken until cooked through and charred on the outside.
  7. Bring everything to the table so you can build your own wraps.

Notes

If you don’t like tzatziki, garlic mayonnaise is also fantastic here.