Chicken Gyro Wrap with Roasted Garlic Tzatziki

Ingredients

• 9 boneless skinless chicken thighs
• 3 tbsp olive oil (For the chicken marinade)
• 5 cloves garlic (Minced)
• 0.5 red onion (Finely chopped for the chicken)
• 0.5 lemon juice (Juice of 1/2 lemon)
• 0.333 cup plain Greek yogurt (For the chicken marinade)
• lemon zest (Optional)
• 1 tbsp ground cumin (For the chicken seasoning)
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt (For the chicken seasoning)
• 1.5 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt (Second amount listed in the chicken seasoning)
• 1 cup plain Greek yogurt (For the tzatziki)
• 1 tbsp fresh dill (Finely chopped)
• 1 tsp salt (For the tzatziki)
• 0.25 cup cucumber (Grated)
• 1 tbsp lemon juice (For the tzatziki)
• 2 garlic heads (Roasted whole heads; tops sliced off)
• 2 tbsp olive oil (For roasting the garlic)
• 2 tsp salt (For roasting the garlic)
• 1 tbsp olive oil (For the tzatziki)
• 12 cherry tomatoes (Cut in halves)
• 0.5 red onion (Finely sliced for the salad)
• 1 tbsp olive oil (For the salad)
• 1 tsp salt (For the salad)
• pitas (Of your choice)
• fries (For serving)
• parsley (Finely chopped, for garnish)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Pat the chicken thighs dry.

2. 2

   Place the chicken in a bowl and add the chicken-marinade olive oil, minced garlic, finely chopped red onion, lemon juice, optional lemon zest, Greek yogurt, cumin, smoked paprika, oregano, salt, garlic powder, and black pepper. Mix thoroughly, then marinate for as long as desired.

3. 3

   Halve an onion and place one half flat-side down on a baking dish to form the base. Skewer the onion and stack the marinated chicken thighs high on the skewer.

4. 4

   Top the chicken stack with red onion and cover the peak with a small piece of foil. Roast for 75–90 minutes, until golden, juicy, and slightly charred.

5. 5

   Prepare the garlic while the chicken roasts: slice the tops from the garlic heads, drizzle them with the specified olive oil, and sprinkle with the specified salt. Wrap the garlic in foil and roast for 35–40 minutes, until soft and caramelized.

6. 6

   Make the tzatziki by mixing the Greek yogurt, chopped dill, grated cucumber, lemon juice, tzatziki olive oil, and salt.

7. 7

   Squeeze the roasted garlic from its skins into the yogurt mixture. Mash and stir until smooth, then chill until ready to serve.

8. 8

   Make the salad by tossing the halved cherry tomatoes, sliced red onion, olive oil, and salt together. Let the mixture stand for 5–10 minutes.

9. 9

   When the chicken is done, let it rest for 5 minutes.

10. 10

    Slice the rested chicken thinly.

11. 11

    Assemble each wrap with pita, tzatziki, sliced chicken, tomato salad, fries, and chopped parsley. Serve warm with extra tzatziki.

Notes

The source does not specify how long to marinate the chicken or how many pitas and fries to use. It also does not specify the skewer type or pan size; use an oven-safe setup that securely supports the stacked chicken. The recipe lists salt twice in the chicken seasoning, so both amounts are preserved.

Nutrition per serving

• main
• Mediterranean
• chicken
• wrap
• oven-roasted
• homemade-tzatziki
• fresh-salad
• family-style