We love everything about this gyro. It has all the components of your favourite Greek take-out spot but made from scratch & in a flash. Here we stack savoury chicken strips onto warm pita. A chopped cucumber & tomato salad with cilantro & a crunch element, either on top or on the side. Our favourite part is the garlicky yogurt sauce that brings a cool creaminess & a ton of flavour to the table.

Greek Chicken Gyro with Garlic Sauce & Lemon Roasted Potatoes


2 x Chicken breast

Fresh cilantro

2 Whole wheat pitas


Greek spice & flour blend*

Garlic sauce

Red onion


Grape tomatoes

Chopped garlic

½ Lemon

*marjoram, dill, parsley, thyme, onion powder, garlic powder



Sheet Pan Lined with Parchment Paper/Foil 

Medium Nonstick Skillet


Wooden Spoon

3 x Medium Bowls

Box Grater/Zester

Greek Chicken Gyro with Garlic Sauce & Lemon Roasted Potatoes

Regular price
Sale price


Calories................... 730kcal

Carbohydrates........ 58.0g



*Approximate Values Based On My Fitness Pal


    • Preheat oven to 400 degrees

    • Cut tomatoes in half

    • Cut potatoes into 1 inch cubes

    • Cut cucumbers into bite size pieces

    • Cut chicken into bite size pieces

    • Thinly slice red onion

    • Roughly chop lettuce into bit size pieces

    • Zest lemon. Squeeze juice into medium bowl


    Step 1: Roast Potatoes

    Add potatoes to bowl with lemon juice. Add ½ chopped garlic, lemon zest, drizzle of olive oil, salt & pepper and toss well. Spread evenly on sheet pan and roast for 15 – 20 minutes until cooked through.

    Step 2: Make Salad & Prepare Garnishes

    In a medium bowl add cucumbers, tomatoes and dressing; toss to coat and set aside. Chop cilantro and set aside. Empty garlic sauce into a small bowl and mix well using a fork. If you desire the sauce to be runnier, add a splash of water and continue to mix until it reaches your desired consistency.

    Step 3: Season Chicken

    In a medium bowl combine chicken, Greek spice/flour blend, remaining chopped garlic and a generous pinch each of salt and pepper. Toss to coat chicken.

    Step 4: Cook Chicken & Onions

    Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add onions and cook, stirring, until softened, 2–3 minutes. Add chicken and cook, stirring occasionally, until well browned and cooked through, 5-7 minutes.

    Step 5: Toast Pitas & Serve

    Place pitas directly on center oven rack and toast until soft, about 1 minute per side, watching closely so it doesn’t burn.

    Layer lettuce, chicken and salad on pita. Drizzle with garlic sauce and sprinkle cilantro on top. Serve with roasted potatoes and enjoy!