Keto Chicken Gyros
Indulge in the irresistible flavors of these Keto Chicken Gyros, a low-carb twist on a Mediterranean classic! Juicy, marinated chicken breasts are seasoned with garlic, oregano, and zesty lemon, then grilled to perfection for a smoky aroma and tender bite. Paired with a creamy homemade tzatziki sauce made from full-fat Greek yogurt, cucumber, and fresh dill, this dish is bursting with fresh, tangy goodness. Served on keto-friendly flatbreads or low-carb tortillas, and topped with crisp lettuce, ripe tomatoes, and red onion, these gyros make for a satisfying, guilt-free meal. Perfect for busy weeknights, this recipe is quick to prep, takes just 35 minutes to make, and is sure to please your keto cravings without compromising on flavor.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cucumber, grated and squeezed dry
- 1 cup full-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon dill, chopped
- 0.5 teaspoon salt for tzatziki
- 1 clove garlic clove, minced for tzatziki
- 4 pieces keto flatbreads or low-carb tortillas
- 0.5 cup red onion, thinly sliced
- 1 cup tomato, diced
- 1 cup lettuce leaves, shredded
Instructions
Begin by marinating the chicken. In a medium mixing bowl, combine olive oil, 2 tablespoons of lemon juice, minced garlic, dried oregano, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 4 hours.
While the chicken is marinating, prepare the tzatziki sauce. In a small bowl, mix the grated cucumber, Greek yogurt, 1 tablespoon of lemon juice, dill, 0.5 teaspoon of salt, and the minced garlic clove. Stir well until combined, then refrigerate until ready to use.
Preheat your grill or a grill pan over medium-high heat.
Remove the chicken from the marinade, allowing excess to drip off, and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into thin strips.
To assemble the gyros, take one keto flatbread or low-carb tortilla and layer it with sliced chicken, a spoonful of tzatziki sauce, red onion slices, diced tomato, and shredded lettuce.
Fold the flatbread to enclose the fillings and repeat for the remaining servings.
Serve immediately with additional tzatziki sauce on the side, if desired.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 4712 mg | 205% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 25.2 g | ||
| Protein | 191.4 g | 383% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 625 mg | 48% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2960 mg | 63% | |
*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.
