Chicken Gyros

with homemade flatbreads and tzatziki
icon 60 min
chicken gyros on a tray © foodspring
High protein chicken gyros with homemade oat flour flatbreads, served with creamy tzatziki, juicy tomatoes and lettuce. The chicken is marinated in a spiced yogurt to keep it tender and flavourful, threaded onto skewers and grilled.

Ingredients

4 Persons

Flatbreads:

  • 60 g
    Instant Oats
  • 60 g
    wholemeal spelt flour
  • 1.25 tsp
    baking powder
  • 120 g
    0% fat Greek yogurt
  • 1 tbsp
    water

Tzatziki:

  • 0.5
    cucumber, coarsely grated
  • 1 pinch
    salt
  • 150 g
    0% fat Greek yogurt
  • 1
    small clove garlic, crushed
  • 1 tbsp
    finely chopped mint

Filling:

  • 100
    0% fat Greek yogurt
  • 1 tsp
    dried oregano
  • 1 tsp
    smoked paprika
  • 0.25 tsp
    salt
  • 1
    lemon, juiced
  • 4
    boneless, skinless chicken breasts
  • 4
    medium tomatoes
  • 4
    lettuce leaves

Preparation

  • 1

    Combine the oats, flour and baking powder in a medium bowl. Add the yogurt and water then stir together. Tip out onto a clean work surface and knead gently for 2-3 minutes to combine fully. Place back into the bowl, cover and rest at room temperature for 30 minutes.

  • 2

    Divide the dough into 4 and roll into balls. Roll out on a floured work surface, dusting lightly with flour as needed, into a roughly 20cm circle. Cook in a griddle pan or heavy-based pan over a high heat on the stove, flipping once browned underneath, until browned on both sides. Wrap the warm flatbreads in a clean tea towel to keep them warm and soft.

  • 3

    For the tzatziki, toss the grated cucumber with a pinch of salt and let it sit for a few minutes to pull out moisture. Squeeze to remove as much liquid as possible. Transfer the squeezed solids to a bowl and add the yogurt,garlic and mint, stirring to combine.

  • 4

    For the chicken, combine the yogurt, oregano, paprika, salt and lemon juice in a large bowl. Cut the chicken into 4cm chunks and toss in the yogurt mixture until coated. Cover and refrigerate – leave to marinate for at least 30 minutes or up to 24 hours.

  • 5

    Remove the chicken from the fridge and thread onto metal skewers, letting excess marinade drip off. Grill the chicken skewers in a griddle pan over a high heat (or on a barbecue), turning occasionally until all sides are browned and the chicken is cooked through, around 4 minutes on each side.

  • 6

    To serve, carefully carve the chicken off the skewers with a sharp knife so you have thin slices. Serve wrapped in the flatbreads with tzatziki, tomatoes and lettuce.

  • 1
    Enjoy!
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Recipe Overview

Goal
shape
Total time
60 min
Difficulty
medium

Nutritional value, per portion

Protein
81g
Carbs
31g
Fat
5g
Calories
492 kcal