Greek Chicken Gyros

GREEK CHICKEN GYROS
Printable Recipe

 

• Chicken Soulvaki or any Mediterranean chicken, sliced
• Greek pita bread

Toppings

• 2 Roma tomatoes, diced
• 1 European cucumbers, diced 
• 1/4 Red onion
• 1/4 cup Feta cheese, crumbled 
•  Kalamata olives, pitted & diced (optional) 
• 1 cup Romaine lettuce, thinly chopped (optional) 
• Tzatziki sauce

1. Lightly heat up pita bread on a grill or a stove. Spread some Tzakziki sauce in the center of the pita then layer on piece of chicken at a time in a row along center of pita. 

2. Top with tomatoes, cucumbers, lettuce, onions, feta, Kalamata olives, red onion, feta, and olives. Wrap & serve with a side of Tzakziki sauce.

Plate Finished Product 

STORY BEHIND THE DISH

I am not a huge fan of the traditional gyros but I do love chicken gyros. This is a simple dish and can be easily adapted to many food needs. 

MODIFICATIONS/Whole30

For whole30 or Paleo use a lettuce wrap in place of the pita, remove the cheese, & make an approved Tzatziki sauce. You can basically use any type of meat or no meat at all for this recipe. I prefer chicken, steak, or lamb but you can easily do an all veggie gyro as well. You can add or remove any of the toppings for your preference. 

Chicken Lettuce Wraps

CHICKEN LETTUCE WRAPS

CHICKEN 

• 1 pound boneless skinless chicken breasts
• 1 cup teriyaki sauce (Kikkoman purple label)
• 1/4 cup water 
• 1 can water chestnuts, sliced

TOPPINGS 

• 1 head of living or butter lettuce 
• 1 bag bean sprouts 
• 1 bag broccoli slaw mix 
• 1/8 cup toasted almonds, sliced 
• 2 tablespoons sesame seeds 
• Thai peanut sauce (optional) 
• teriyaki or soy sauce (optional) 
• Chives (optional)  

COOKING CHICKEN

1. Place chicken, fresh or frozen, in a 

Crock-Pot/slow cooker. Add teriyaki sauce & water, 

cook for 3 hours on HIGH or 6 hours on LOW. 

LOW is alway more tender.

2. When chicken is done, or when there is 30 minutes or less remaining, remove chicken & place on a plate, leave liquids in the Crock-Pot. Use two forks to shred the chicken into small pieces then place chicken back in the Crock-Pot. 

Dice water chestnuts & add them to chicken in the Crock-Pot. 

 3. Let chicken finish cooking or if cook time was done allow chicken mixture to sit on warm or LOW for 15-20 minutes. 

 4. When chicken mixture is done cooking, strain out the liquids. 

5. Plate shredded chicken & top with chives and sesame seeds. 

MAKING THE WRAPS 

6. While chicken is cooking, separate lettuce into pieces, wash, & pat dry. Place toppings, broccoli slaw, bean sprouts, almonds, sesame seeds, & sauces in serving dishes. 

PLATE FINISHED PRODUCT 

7. Place one leaf of lettuce on a place, add chicken, broccoli slaw, bean sprouts, almonds, sesame seeds, & top with sauce.

STORY BEHIND THE DISH

I have always loved chicken lettuce wraps & I have tried many variations in the past. These are good, easy to make, healthy,

 & are great for entertaining. 

MODIFICATIONS 

There are many things that will pair well with these wraps. Mushrooms, peppers, onions, etc. I believe less is more but since it is such a light dish I usually serve brown rice & veggie noodles on the side.