Chicken Gyro Wraps

I hope you all found the time to cruise the meat and seafood sale on Tuesday!  When I stopped by the Mequon store at noon, the meat counter was packed with carnivorous shoppers snapping up bargains (“beefing” up their freezers, maybe?!  I know, sorry).  My freezer is now well-stocked with baby backs, pork tenderloin, and ground chuck.  A value pack of boneless chicken breasts also found its way into my cart.  I’m using half of it for today’s recipe: Chicken Gyros with Yogurt Feta Sauce.

I’ve tried for several years to make the traditional lamb gyros at home, but I always come up short; the at-home version never tastes nearly as good as what you’d find at an authentic Greek restaurant, or from a street vendor for that matter.  So, I’ve thrown in the (dish) towel on the lamb version for now, and make my gyros with chicken instead.  This version is pretty darned good, I have to say.  Five out of five members of the DamFam love them — even No Thank-You Boy, who doesn’t like a da’gum thing these days… so that says a lot!

The prep work here is minimal, but the flavors are big – the chicken is marinated for a short time in a simple blend of olive oil, cumin, garlic, and oregano.  After a quick trip under the broiler, we’ll layer on a creamy yogurt feta sauce, top it with some crunchy cucumbers, lettuce, and tomato, then wrap it all up in a warm, fluffy pita.  I’m famished, aren’t you?

As for a side dish, I’m going to toss together a simple veggie roast of Yukon Gold potatoes and fresh asparagus.  We probably don’t need much of a starch since there’s bread in the main course, but I have half a bag of Yukon Golds hanging around, and I need to use them up.  Because honestly, allowing good potatoes go to waste is a travesty, any way you slice it.  Also, this blogger never met a potato dish she didn’t like.

Actually, I’ll retract that.  This blogger despises her mother’s German Potato Salad.  Just keepin’ it real…(and I do apologize, Mom … the rest of your cooking is stellar)!

And by the by, if anyone has a good lamb version of gyros they’d like to share (like say, if you’re a certain reader whose family owns a lamb and veal business), feel free to chime in.  You know who you are!


Serves: 4

Source:  The Deen Bros. Cookbook by Jamie & Bobby Deen, and Melissa Clark.  Pp.178-179.

  • 1 ½ lbs. chicken cutlets, sliced in half lengthwise ** see note below **
  • 3 T. olive oil
  • 1 clove garlic, minced or pressed, more if you’re big on garlic
  • 1 t. dried oregano
  • 1 t. ground cumin
  • Salt and freshly ground black pepper
  • 1 container of plain yogurt (Dannon is on sale), or Greek yogurt
  • 2 oz. crumbled feta cheese (Athenos brand is on sale)
  • ¼ c. minced red onion
  • 1 clove garlic, minced or pressed
  • 1 ½ T. chopped fresh dill
  • 2 t. freshly squeezed lemon juice (fresh, please – we’ve had this discussion)
  • Salt and freshly ground black pepper
  • 4 slices pita bread (I love and adore Kangaroo Brand), warm
  • Shredded romaine (on sale)
  • Diced tomato and sliced cucumber for serving

In a large bowl, place the chicken, oil, garlic, oregano, cumin, and salt and pepper to taste; toss to coat.  Cover with plastic wrap and refrigerate for 1 hour.

In a small bowl, combine the yogurt, feta, red onion, garlic, dill, lemon juice, and salt and pepper.  Set aside to chill until serving time.

Preheat the broiler.  Spread the chicken cutlets on a baking sheet.  Broil 6 inches from heat for 6-8 minutes, flipping halfway through the cook time.

To serve, divide the chicken, sauce, lettuce, tomato, and cucumber evenly among the warmed pitas.  Fold and serve.  Pass additional sauce at the table, if desired.

** NOTE ** to make the cutlets, place a chicken breast on a work surface and carefully slice it in half horizontally, forming two thin slices of chicken, then cut the slices in half top to bottom to form four long pieces, gosh I hope that makes sense!)


Serves:  4


  • 1 lb. asparagus, trimmed and cut into 1” pieces
  • 1 lb. Yukon Gold potatoes, cut into 1” pieces
  • 3 T. olive oil
  • 1/3 c. Parmesan cheese (I’m using the shaved Parm’ that’s on sale this week)

Preheat the oven to 450.  Place rack in upper third of the oven.

Toss together asparagus, potatoes, oil, and ½ teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly.  Roast, stirring once, 20 – 25 minutes.  Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.

Featured, Fresh, Frugal, Fabulous | September 18th, 2009