Gyro-Style Chicken Flatbreads


Gyro-Style Chicken Flatbreads

These gyro-style chicken flatbreads are loaded with homemade tzatziki, chargrilled chicken, fresh tomato salad and crispy potato stick crisps – because who wants to deep fry on a weeknight?!

  • Author: zenak
  • Prep Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 4 1x



For the chicken:

  • 3 tbsp extra-virgin olive oil
  • 2 tbsp Greek yoghurt
  • 4 garlic cloves, minced
  • 1 lemon, juice
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp salt
  • 600g chicken thigh fillets (boneless, skinless chicken thighs)

For the tzatziki: 

  • ¼ cucumber
  • 100g Greek yoghurt
  • ½ garlic clove, minced
  • ½ tbsp extra-virgin olive oil
  • ½ tbsp freshly-squeezed lemon juice, or more to taste

For the tomato salad: 

  • 250g cherry tomatoes, cut into eighths
  • 1 banana shallot (echalion shallot), very finely chopped
  • 10g fresh flat-leaf parsley, finely chopped
  • 2 tbsp extra-virgin olive oil, or more to taste

For the rest:

  • vegetable oil
  • 4 Greek-style flatbreads
  • 4 handfuls potato stick crisps


  1. Combine the extra-virgin olive oil, Greek yoghurt, garlic, lemon juice, dried oregano, ground cumin and salt in a large mixing bowl. Add the chicken, toss to coat and leave to marinate for 30 mins to 1 hour.
  2. Meanwhile, grate the cucumber and place in the middle of a tea towel. Gather up the edges and twist to wring out as much moisture as possible.
  3. Place the drained cucumber in a small mixing bowl with the Greek yoghurt, garlic, extra-virgin olive oil and lemon juice. Season generously with salt and pepper (it can take it!) then refrigerate until ready to use.
  4. In a separate mixing bowl, combine the cherry tomatoes, shallot, parsley and extra-virgin olive oil. Season with salt and pepper, to taste, toss to combine and refrigerate until ready to use.
  5. Grease a griddle pan with vegetable oil and set it over a medium/medium-high heat. Cook the chicken for 6 to 8 minutes per side (depending on the thickness of the thighs), or until cooked all the way through. Alternatively, you can roast the chicken at 220°C for around 20 minutes, or until cooked through. Let rest for at least 5 mins before slicing.
  6. Heat your flatbreads according to the package instructions.
  7. Assembly time! Spread some tzatziki onto each flatbread. Top with chicken, tomato salad and a big handful of potato stick crisps then serve and enjoy!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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