High Protein Chicken Gyros
Ingredients
Chicken & Marinade
Chicken breast (thinly sliced)
180 g
Low fat Greek yogurt
100 g
Lemon juice
1 squeeze
Garlic (minced)
5 g
Salt
1 pinch
Cumin
1 tsp
Smoked paprika
1 tsp
Coriander powder
1 tsp
Black pepper
1 pinch
Tzatziki Sauce
Low fat Greek yogurt
75 g
Garlic (minced)
5 g
Dill
1 tsp
Cucumber (grated)
30 g
Lemon juice
1 squeeze
Salt
1 pinch
Garlic Flatbread
Self raising flour
60 g
Low fat Greek yogurt
75 g
Parsley flakes
1 tsp
Toppings
Tomato (sliced)
0.5 piece
Red onion (sliced)
20 g
Fresh parsley
2 g
Instructions
Marinate the chicken
In a bowl combine chicken breast, Greek yogurt, lemon juice, minced garlic, salt, cumin, smoked paprika, coriander powder and black pepper. Mix well to coat the chicken evenly.
Prepare tzatziki sauce
Mix Greek yogurt, minced garlic, dill, grated cucumber, lemon juice and salt in a bowl. Stir until combined. Refrigerate until ready to serve.
Make the flatbread dough
In a bowl combine self-raising flour and Greek yogurt. Mix until a dough forms. If the dough is too sticky, add a little more flour. Lightly flour your work surface and roll the dough into a thin circle.
Cook the flatbread
Heat a dry pan over medium heat. Cook the rolled dough for 2-3 minutes on each side until golden brown spots appear. Sprinkle with parsley flakes if desired.
Cook the chicken
Preheat oven to 220°C. Place marinated chicken on a baking tray or use skewers on halved onion. Bake for 20-25 minutes until cooked through and slightly charred. Alternatively, cook in a pan, grill or air fryer until golden and fully cooked.
Assemble the gyros
Slice cooked chicken. Place flatbread on plate, add chicken slices, tomato, red onion, tzatziki sauce and fresh parsley. Fold and serve immediately.
Original recipe
Storage
Store components separately. Flatbread can be frozen up to 1 month. Reheat chicken gently to avoid drying out.
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