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Chicken Gyro Wraps
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Ingredients
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Method
4 steps
- 1
Whisk 3 tablespoons olive oil, the zest and juice of 1 lemon, 2 finely grated garlic cloves, 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss with 1½ lb boneless skinless chicken thighs cut into bite-size pieces and marinate 20 minutes while you fix the toppings — even a short rest helps the lemon and oregano soak in.
- 2
Stir 1 cup plain Greek yogurt with ½ English cucumber (grated and squeezed dry) and 1 tablespoon chopped fresh dill. Season lightly with salt. Squeeze the cucumber hard so the sauce stays thick, not watery.
- 3
Heat a large skillet over medium-high until hot. Cook the chicken in a single layer (two batches if needed) 8–10 minutes, turning once, until deeply browned in spots and cooked through (165°F / no pink).
- 4
Warm 4 pita breads. Fill each with shredded lettuce, the hot chicken, a spoon of yogurt sauce, diced tomato, and thin red onion. Finish with a squeeze of lemon. You want juicy gyro-style chicken in warm pita with cool cucumber yogurt — not dry pale chicken or a soggy wrap.