Dairy-Free Gyro Chicken
Satisfy your craving for Mediterranean flavors with this vibrant Dairy-Free Gyro Chicken recipe—a lighter, allergy-friendly twist on the classic favorite. Tender, marinated chicken strips are infused with zesty lemon, fragrant garlic, and warm spices like cumin and paprika, then cooked to golden perfection in a hot skillet. The crowning glory is the creamy yet dairy-free tzatziki sauce, made with yogurt alternatives, crisp cucumber, and fresh dill for that refreshing tang. Served warmly in soft pita bread and topped with juicy tomatoes, crunchy red onion, and crisp lettuce, this gyro delivers bold flavors without compromising dietary needs. Quick to prepare, gluten-friendly adjustments welcome, and perfect for weeknight dinners or casual gatherings, this recipe is a Mediterranean delight everyone can enjoy!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 minced Garlic cloves
- 2 teaspoons Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Dairy-free yogurt
- 0.5 cup, grated Cucumber
- 1 tablespoon, chopped Fresh dill
- 1 tablespoon Red wine vinegar
- 4 whole Pita bread
- 1 sliced Tomato
- 0.5 sliced Red onion
- 1 cup, shredded Lettuce
Instructions
In a bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, cumin, paprika, salt, and black pepper to create the marinade.
Slice the chicken breast into thin strips and add them to the marinade, ensuring they are fully coated. Cover and let them marinate in the refrigerator for at least 30 minutes or up to 2 hours.
While the chicken is marinating, prepare the dairy-free tzatziki sauce. In another bowl, combine the dairy-free yogurt, grated cucumber, fresh dill, remaining garlic, and red wine vinegar. Stir well and adjust the seasoning with salt and pepper to taste. Chill until ready to use.
Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken strips and cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
Warm the pita bread in a dry pan or oven, if desired.
Assemble the gyros by placing a portion of the cooked chicken onto each pita bread. Top with sliced tomato, red onion, and shredded lettuce.
Drizzle the dairy-free tzatziki sauce over the top, wrap, and serve immediately.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5096 mg | 222% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 30.0 g | ||
| Protein | 155.3 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2322 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
