Anything in a wrap really turns my crank. I have this goofy overbite so sandwiches are very hard for me to eat without making a mess. Wraps can be messy, but they are much more forgiving than a sandwich, for sure. And I just think meal-like wraps such as these are just wonderful for healthy dinners that aren’t too heavy. One of my favorite meals is actually another wrap recipe- Falafel Wraps. UGH, so good!!
These Chicken Gyros are very similar to the falafels I make. Both are topped with tomatoes, as well as sliced red onions, and cucumbers in a tzatziki sauce. The falafels I usually serve with some sort of lettuce, but that may just be me and not such a traditional thing. I’m sure ou could do that with the Gyros too, should you feel the desire. As much as I love falafels, the Gyros were really delicious too. They are so filling and so healthy. Between the chicken and the yogurt in the sauce, these are chocked full of some serious protein.
I always make things like this with a homemade whole wheat wrap bread. It’s just so much better than what you can buy. It’s always fresh! Which means it’s generally moist (sometimes warm depending on when you make it) instead of being dry and cracked. Personally I think the homemade wrap really makes the meal : ) I’ll be sharing the recipe that I used for the Gyro wrap on Friday, which makes for one wonderful wrap.
THE important thing with this recipe is to allow enough time for the flavors to merry with the chicken and the tzatziki sauce. Separately, not together that is. They each need to be prepared at least an hour ahead of serving in order to get some really great flavor developed. And don’t be worried if your tzatziki sauce gets a bit watery or weepy, that’s common. Just drain off the excess liquid or stir it back into the sauce. No big deal.
- For the Tzatziki Sauce:
- 3 cups greek yogurt (or regular plain yogurt, strained)
- juice of one lemon (about 3 Tb)
- 1 garlic clove, chopped
- 2 medium cucumbers, seeded and diced
- about 1 Tb kosher salt for salting cucumbers
- 1 T finely chopped fresh dill
- salt and pepper to taste
- For the Chicken:
- 4 cloves garlic, smashed
- Juice of 1 lemon
- 2 teaspoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 heaping tablespoons plain yogurt
- 1 tablespoon dried oregano
- Salt and pepper
- 1¼ pounds boneless, skinless chicken breasts, cubed
- To Assemble:
- Soft wrap bread (or pita bread)
- Fresh tomatoes, seeded and diced
- Red onion, sliced thin
- For the Tzatziki: Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
- In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
- This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
- For the Chicken: combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
- Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
- Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
adapted from Mel’s Kitchen Cafe