Gluten-Free Gyro Chicken
Savor the bold and vibrant flavors of 'Gluten-Free Gyro Chicken,' a health-conscious twist on the classic Greek street food. This recipe combines tender, marinated chicken thighs infused with a zesty blend of garlic, lemon, paprika, oregano, and thyme. Perfectly seared for a golden, slightly crispy finish, the chicken is paired with homemade cucumber-dill tzatziki sauce to bring freshness and tang to every bite. Wrapped in gluten-free flatbreads and layered with crisp lettuce, juicy tomatoes, and red onion, these gyros are packed with Mediterranean flair while catering to gluten-free diets. Whether you're hosting a dinner party or craving an easy weeknight meal, this quick prep and under-15-minute cook recipe delivers big flavor in a wholesome package.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless chicken thighs
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 cloves Minced garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Plain Greek yogurt
- 0.5 Cucumber
- 1 tablespoon Chopped fresh dill
- 4 Gluten-free flatbreads or wraps
- 0.5 Sliced red onion
- 1 cup Chopped tomatoes
- 4 Lettuce leaves
Instructions
Cut the chicken thighs into thin strips and place them in a large mixing bowl.
In a small bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper.
Pour the marinade over the chicken strips and mix well to coat the chicken thoroughly. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
Meanwhile, prepare the tzatziki sauce by grating the cucumber and squeezing out excess water. In a bowl, combine the grated cucumber with Greek yogurt, the remaining 1 tablespoon of olive oil, and chopped fresh dill. Mix well and refrigerate until ready to serve.
Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken strips to the pan and cook for about 6-8 minutes, or until the chicken is cooked through and slightly crispy.
To assemble the gyros, warm the gluten-free flatbreads or wraps on a dry skillet for a minute on each side.
Place a lettuce leaf on each flatbread, add some sliced red onion, chopped tomatoes, and a generous amount of the cooked chicken.
Drizzle the prepared tzatziki sauce over the chicken and top with additional dill if desired.
Roll up the flatbread or wrap tightly, securing with a toothpick if necessary, and serve immediately.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 2467 mg | 107% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 16.8 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2100 mg | 45% | |
*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.
