Healthy Chicken Gyros

Ingredients

• 50 g Self-rising flour
• 50 g Plain nonfat Greek yogurt
• 300 g Boneless, trimmed chicken thighs (Skinless and trimmed of excess fat)
• 1 tsp Ground cumin
• 1 tbsp Paprika
• 1 tsp Ground cayenne pepper
• 1 tbsp Honey
• 1 tbsp Garlic paste
• Fresh parsley (To taste; chopped)
• Red onion (To taste; thinly sliced)
• Tomato (To taste; sliced or chopped)

Steps

1. 1

   Prepare the pita dough. Place the self-rising flour and Greek yogurt in a bowl and mix until a dough forms. Knead gently until smooth; if it is too sticky, sprinkle with a minimal amount of flour.

2. 2

   Divide the dough into two equal portions. Shape each portion into a ball and roll it out with a rolling pin until you have thin discs approximately 15–18 cm in diameter.

3. 3

   Heat a nonstick skillet over medium-high heat. Cook each pita for approximately 1–2 minutes per side, until golden spots appear and the dough is fully cooked. Set them aside covered with a clean towel so they do not dry out.

4. 4

   Cut the chicken thighs into strips or small pieces and place them in a bowl. Add the cumin, paprika, cayenne pepper, honey, and garlic paste.

5. 5

   Mix the chicken until all the pieces are well coated with the marinade. Let it rest for a few minutes while you finish preparing the vegetables.

6. 6

   Heat a nonstick skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 8–12 minutes, stirring occasionally, until browned on the outside and the center reaches 74 °C.

7. 7

   While the chicken cooks, slice the red onion and cut the tomato. Chop the fresh parsley.

8. 8

   Place one pita on a work surface. Arrange half of the cooked chicken in the center and add red onion, tomato, and parsley to taste.

9. 9

   Fold the sides of the pita over the filling and roll it up to form the gyro. Repeat with the second pita and serve immediately.

Notes

The post does not specify quantities for the parsley, red onion, or tomato; amounts were estimated to taste for the purpose of calculating grams and nutrition. It also does not include detailed instructions, so the techniques and cooking times are a practical reconstruction. The published macros are approximately 309 kcal, 34 g protein, 26 g carbohydrates, and 7.5 g fat per gyro.

Nutrition per serving

• main course
• Mediterranean
• high-protein
• low-calorie
• chicken
• homemade
• skillet
• meal prep