Some dinners sneak up on you, those evenings when the clock seems faster and your hunger louder. This high protein chicken gyro steps in just then—simple enough to whip up without stress, yet packed with flavor and satisfying textures that make you forget you’re eating something healthy. It’s about that moment when the warm pita wraps around juicy grilled chicken, the sharpness of red onion meets the cool cucumber, and the creamy Greek yogurt sauce ties it all together in a way that’s downright comforting.
One time, I remember trying to put this together while juggling a distracted toddler and a ringing phone. The chicken was just starting to char on the grill, and I was chopping veggies somewhere between a phone call and a quick snack negotiation. Somehow, the gyro came out perfect—juicy chicken, a little smoky from the grill, and the fresh crunch of vegetables balanced it all. The feta crumbled unevenly, but that’s okay—it gave each bite a little surprise. I don’t remember if I even finished my phone call before sitting down to eat, but I do remember how the flavors made the chaos feel a little more manageable.
- It’s loaded with protein, so it sticks with you on busy days when you need fuel that lasts.
- The Greek yogurt sauce makes it creamy without heaviness, but it’s also kind of the point that it’s simple and fresh rather than rich.
- Grilling the chicken gives it a smoky char that pairs perfectly with crisp, fresh veggies.
- This isn’t a complicated recipe — sometimes meals don’t need to be fancy to be satisfying.
Don’t worry if you don’t have a grill; a grill pan or even a hot skillet works just fine. The key is to get a little char for texture and flavor. If you want to switch things up, sometimes I toss in a little extra lemon juice or swap the cucumber for some crunchy bell peppers. And if feta’s not your thing, a sprinkle of parmesan or even leaving it out works — the yogurt sauce carries the whole gyro anyway.
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High Protein Chicken Gyro
- Total Time: 35 minutes
- Yield: 4 1x
Description
A delicious and high-protein chicken gyro made with marinated grilled chicken, fresh vegetables, and a creamy Greek yogurt sauce, all wrapped in warm pita bread. Perfect for a nutritious and satisfying meal.
Ingredients
1 pound boneless, skinless chicken breast, thinly sliced
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup plain Greek yogurt
1 tablespoon fresh lemon juice
4 whole wheat pita breads, warmed
1 cup cherry tomatoes, halved
1 medium cucumber, thinly sliced
1/2 small red onion, thinly sliced
1/4 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
1/2 cup plain Greek yogurt (for sauce)
1 tablespoon fresh lemon juice (for sauce)
1 clove garlic, minced (for sauce)
1/4 teaspoon salt (for sauce)
1/8 teaspoon black pepper (for sauce)
Instructions
In a medium bowl, combine the sliced chicken breast, 2 tablespoons olive oil, minced garlic, dried oregano, ground cumin, smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup Greek yogurt, and 1 tablespoon lemon juice. Mix well to coat the chicken evenly. Marinate for at least 15 minutes.
Preheat a grill or grill pan over medium-high heat.
Grill the marinated chicken slices for 5-7 minutes per side or until fully cooked and slightly charred. Remove from heat and let rest for 5 minutes.
In a small bowl, prepare the sauce by mixing 1/2 cup Greek yogurt, 1 tablespoon lemon juice, 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth.
Warm the whole wheat pita breads in a dry skillet or oven for 1-2 minutes until soft and pliable.
To assemble each gyro, place a warm pita on a plate. Spread 2 tablespoons of the yogurt sauce over the center of the pita.
Add a quarter of the grilled chicken slices on top of the sauce.
Top the chicken with 1/4 cup halved cherry tomatoes, 1/4 of the sliced cucumber, 1/8 of the sliced red onion, and 1 tablespoon crumbled feta cheese.
Sprinkle with chopped fresh parsley.
Fold the pita around the fillings and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Serving these gyros with a side of simple roasted potatoes or a light salad is my go-to when I want a fuller meal. The pita bread should be warmed just enough to be soft and flexible; that way, it folds around the filling without cracking. I sometimes add a drizzle of olive oil or a sprinkle of chili flakes for a little kick, but that’s definitely a personal thing. If you have leftovers, keep the chicken and sauce separate to avoid soggy pita later.
FAQ
Can I make this ahead of time? The chicken can be marinated and grilled ahead, but it’s best to assemble the gyro just before eating to keep the pita from getting soggy.
What if I don’t like spicy flavors? This recipe keeps spices mild and balanced, but you can always adjust the paprika or leave out the cumin if you prefer.
Can I use different bread? Yes, pita is traditional, but flatbreads or wraps work too — just warm them so they’re pliable.
So, next time you’re craving something hearty but don’t want to overthink dinner, give this high protein chicken gyro a try. It’s a little escape to a sunny Mediterranean moment, without leaving your kitchen.