One of my family's favourite are wraps . You can use chicken, pork or lamb.

Traditional Greek Wraps are served with hot chips inside but are still great without

One of things I really love about this chicken gyro recipe is that it comes together so quickly, making for a wholesome meal any night of the week.


Recipe by The Mediterranean dish with a couple if twigs
The yogurt marinade is the secret to flavor-packed gyros!

What does yoghurt add to the marinade here? The lactic acid and calcium in yogurt works to gently break down the protein in the chicken breast tenders, making them more flavorful and super tender. And you'll notice a bit of a crust too around this chicken, the yogurt does that too!


My advice for you here is to make sure you get the chicken marinating at least 30 minutes before you're ready to cook it (you can marinate the chicken overnight for even more flavor.)

• Total Time: 20 minutes
• Makes 4 wraps

INGREDIENTS​

For the Chicken

• 700g Chicken tenders
• Extra virgin olive oil for the pan

For the Chicken Gyro Marinade

• 1 cup Greek yogurt (you can use reduced fat or fat free Greek yogurt if you like)
• Juice of 1 large lemon
• 2 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 3 garlic cloves, minced
• salt, generous pinch to taste
• Black pepper, generous pinch to taste
• 1 tbsp oregano
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp ground coriander

Other Gyro Additions

• Pita bread
• Homemade Tztaziki or store bought
• 1 large Tomato, sliced
• 1 cucumber, sliced
• 1 small red onion, sliced into half moons left raw
• pitted kalamata olives

INSTRUCTIONS

1. Marinate chicken and prepare gyro fixings. In a larger mixing bowl, combine the marinade ingredients, mix well. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight.) Meanwhile, make Tztaziki sauce ( see below) and prepare the pita and other gyro fixings.
2. Cook chicken. Heat 1 tablespoon extra virgin olive oil in a non-stick skillet/ pan over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan.) Cook on one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on other side for another 5 minutes or until chicken is done.
3. Assemble the chicken gyros. Warm up some pita. then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, red onion and olives as you like.Spread Tztaziki sauce on top, Wrap the pita up and enjoy!

If adding hot chips add them in last.

Tztaziki Recipe

• 3 lebonese cucumbers, partially peeled (
• 1 teaspoon salt, divided
• 2to 3garlic cloves, peeled, finely grated or minced ( 1 to 2 garlic cloves if you don't want it to be too strong)
• 1 teaspoon white vinegar
• 1 tablespoon Extra Virgin Olive Oil
• 2 cups plain Greek yogurt
• Handful of chopped fresh mint
• ¼ teaspoon ground pepper
• Warm  pita bread for serving

Instructions​

• Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with ½ teaspoon salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
• In one large mixing bowl, place the garlic with remaining ½ teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine.
• Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh mint . Stir to combine well.
• Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
• When ready to serve, stir the tzatziki sauce to refresh . Serve with your favorite veggies, pita, chips or wedges