How long should I marinate the chicken?

Give the chicken at least 30 minutes to soak up all that flavor. If you plan ahead and leave it overnight, it's even more tender and tastes awesome.

Can I substitute dill in tzatziki sauce?

Absolutely! Swap in fresh mint for a twist—it totally changes the vibe and still tastes great.

Is it better to grill or pan-cook the chicken?

Either way's tasty—grilling gives it that smoky edge, pan-cooking makes it golden. Just go with your favorite.

What sides pair well with gyros?

Try them with some roasted potatoes or maybe a chunky Greek salad—they really balance out all the flavors.

How do I keep pita bread soft and warm?

Just wrap your pita in foil and heat it in the oven for a bit or pop it on a dry pan to keep it warm and flexible.

Mouthwatering Greek Chicken Gyros Pita

Section: Satisfying Main Dishes for Every Occasion

Bite into warm pita stuffed with juicy marinated chicken, fresh onion, cucumber, tangy feta, and ripe tomato. Every bite gets a refreshing lift from smooth homemade tzatziki, with a subtle dill or mint twist if you'd like. The chicken's citrusy, herby goodness comes from a mix of garlic, lemon, oregano, cumin, and good olive oil. Toss it on the grill or cook it up in a skillet—the chicken stays juicy no matter what. It's quick, easy, and totally captures those Mediterranean street eats vibes. Add a scoop of roasted potatoes or a Greek salad on the side and you've got a meal that's both fresh and filling.

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Published By Ioana

Updated on Sat, 24 May 2025 21:38:21 GMT

Mouthwatering plate with Greek gyros toppings, grilled meat, and colorful veggies. | ioanacooks.com

This dish brings those classic Mediterranean tastes together in a way that's both laid back and a little fancy. You've got tender seasoned chicken, creamy tzatziki, and crunchy veggies, all tucked into fluffy pita. It's easy enough for a Wednesday, but you'll swear you're on vacation. It’s honestly one of the tastiest ways to freshen up dinner.

The first time I tasted this was at a breezy seaside spot and instantly wanted to make it at home. Now it's pretty much our family’s regular choice for those times we want a getaway vibe at dinner.

Mouthwatering Ingredients

Pita bread: fluffy and thick, just right for wrapping everything up
Parsley: fresh and green, brightens things up nicely
Feta cheese: crumbly and salty for that packed flavor punch, real Greek feta is tops
Red onions: adds sharpness and pop of color, go for super thin slices
Tomatoes: juicy and crisp—grab the firmest, ripest ones you can
Fresh dill or mint: brings that true Mediterranean lift, look for perky bunches
Cucumber: grate, squeeze out extra liquid so it doesn’t water down your sauce, seedless makes life easy
Greek yogurt: the key to tangy creamy tzatziki, full-fat if you’re up for it
Salt and pepper: ties all the flavors together, cracking your own pepper is worth it
Ground cumin: sprinkles in a bit of warmth and interest
Dried oregano: brings classic savory depth, Greek if you can score it
Garlic: chop it up fine, this little guy gives all the savor
Lemon juice: feels bright and fresh, squeeze your own for the punch
Olive oil: the flavor star in your marinade, extra virgin is best
Chicken breast: slice thin for max flavor, organic or air-chilled keeps it soft

Simple Step-by-Step

Wrap and Serve: Fold your pita tightly, tuck in the fillings so they don’t fall out, and dig in right away while it’s still warm and fresh.
Assemble and Fill: Spread a pile of chicken down the pita, top with tomatoes, onions, cucumber, feta, and parsley, and don’t skimp on a big scoop of cold tzatziki.
Warm the Pita: Heat dry in a pan for a minute per side, or swaddle in foil and bake for five; keep them wrapped so they stay fluffy.
Cook the Chicken: Get your grill pan or skillet hot on medium-high. Lay the chicken pieces out flat, cook about four minutes per side until golden and cooked. Rest a couple of minutes before you slice—it stays juicy that way.
Prepare the Tzatziki Sauce: Mix yogurt, cucumber, garlic, lemon, oil, and herbs together. Pop it in the fridge for twenty minutes so the tastes come together. Sprinkle salt and pepper, give it a stir, and that’s it.
Marinate the Chicken: Dump chicken in a bowl with olive oil, lemon, garlic, oregano, cumin, salt, and pepper. Toss to get every bit coated, cover, and chill at least half an hour (overnight is awesome if you’ve got the time).

Une image de plat de greek chicken gyros avec des légumes et des herbes. | ioanacooks.com

The best bit is always slicing into the chicken after it’s soaked up lemon, garlic, and herbs—the whole place fills with zesty smells. We made these one summer night for friends and they couldn’t stop going back for more, I barely got a seat!

Storing Made Easy

Pop leftover chicken in a sealed container in the fridge—good for up to three days. Tzatziki’s fine for four, though the cucumber might get softer. Warm up your chicken gently and stash pita in wrap so it stays soft until you’re ready to eat.

Swap Ideas

Swap in boneless chicken thighs for extra tenderness if you want. Hate dill? Mint is tasty. You can totally use coconut yogurt for dairy-free and leave off the feta. Grab whole wheat or gluten-free pita to suit your needs.

Fun Ways to Serve

These pair great with roasted potatoes or a big Greek salad. Go for olives or sliced peppers on the side for color and crunch. Top with fresh herbs or lemon wedges if you want to make it look fancy.

Une image de gyros grec avec des légumes et des légumes verts. | ioanacooks.com

Food Traditions

All over Greece, you’ll spot gyro stands, usually with pork or lamb but chicken is super popular too. Homemade tzatziki ties everything together, and every spot has its own twist. Making these at home always feels like a little trip to the Greek streets, no passport needed.

Frequently Asked Questions About Recipes

→ How long should I marinate the chicken?: Give the chicken at least 30 minutes to soak up all that flavor. If you plan ahead and leave it overnight, it's even more tender and tastes awesome.
→ Can I substitute dill in tzatziki sauce?: Absolutely! Swap in fresh mint for a twist—it totally changes the vibe and still tastes great.
→ Is it better to grill or pan-cook the chicken?: Either way's tasty—grilling gives it that smoky edge, pan-cooking makes it golden. Just go with your favorite.
→ What sides pair well with gyros?: Try them with some roasted potatoes or maybe a chunky Greek salad—they really balance out all the flavors.
→ How do I keep pita bread soft and warm?: Just wrap your pita in foil and heat it in the oven for a bit or pop it on a dry pan to keep it warm and flexible.

Chicken Gyros Pita

Warm pita holds juicy chicken, zesty sauce, and crisp veggies for a super simple Mediterranean meal.

Time Needed to Prep

25 minutes

Cooking Duration

15 minutes

Overall Time

40 minutes

Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Greek

Number of Portions: 4 How Many It Serves (4 wraps)

Dietary Preferences: ~

Ingredients You'll Need

→ Chicken Mix

Ingredient 01 Black pepper, add as much as you like

Ingredient 02 Salt, toss in as needed

Ingredient 03 0.5 teaspoon ground cumin

Ingredient 04 1 teaspoon dried oregano

Ingredient 05 3 garlic cloves, smashed up

Ingredient 06 30 ml lemon juice, freshly squeezed

Ingredient 07 45 ml olive oil

Ingredient 08 450 g chicken breast, cut thin

→ Tzatziki Dip

Ingredient 09 Salt, however much you like

Ingredient 10 15 ml chopped fresh dill or mint

Ingredient 11 15 ml olive oil

Ingredient 12 15 ml lemon juice, fresh

Ingredient 13 1 garlic clove, crushed

Ingredient 14 0.5 cucumber, shredded and squeezed dry

Ingredient 15 Black pepper, to taste

Ingredient 16 240 g thick Greek yogurt

→ Assembling

Ingredient 17 15 g fresh parsley, chopped up

Ingredient 18 40 g feta cheese, broken into chunks

Ingredient 19 80 g cucumber, chopped

Ingredient 20 60 g red onion, sliced

Ingredient 21 80 g tomatoes, diced

Ingredient 22 4 soft pita rounds

Steps to Follow

Step 01

Fold up the pita with all the good stuff tucked inside. Eat it while it’s still hot—don’t wait.

Step 02

Pile on or drizzle loads of that cool tzatziki all over everything.

Step 03

Lay your warm pita out, stack your sliced chicken in the middle, then add diced tomatoes, onion, cucumber, crumbled feta, and parsley right on top.

Step 04

Toss the pita into a warm pan or heat them up in the oven wrapped in foil for a couple minutes till they’re flexible.

Step 05

Throw the chicken in a hot skillet or on a grill pan. Let it go for about 4 or 5 minutes per side till it’s browned and cooked inside. Take it off and let it chill for a few, then hack it into strips.

Step 06

Dump yogurt, shredded cucumber, smashed garlic, lemon juice, olive oil, and herbs into a small bowl. Stir it all up and hit it with some salt and pepper. Stick it in the fridge so it gets nice and tasty.

Step 07

Mix olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper really well in a bowl. Toss in the chicken slices and swirl everything so it’s coated. Pop a cover on and let it chill in the fridge at least 30 minutes, longer if you want lots of flavor.

Extra Tips

Want it a bit different? Use fresh mint instead of dill in the tzatziki for a fresh twist.
This goes awesome with roasted spuds or a Greek-style salad.

Tools You'll Need

Bowls for mixing
Grill pan or big skillet
Knife and chopping board
Grater

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.

Has dairy (yogurt and feta)
Has gluten (pita bread)

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.

Calories Per Serving: 460
Total Fat: 17 grams
Carbohydrate Amount: 44 grams
Protein Amount: 33 grams