Marinated Chicken Gyro Wraps Recipes

CHICKEN GYRO WRAP

Chicken Gyro Wrap image

Chicken gyro wrap - perfect for Greek cuisine that can be ready in 10 minutes.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 1/2 cups chopped cooked chicken
1/2 cup chopped lettuce
1/4 cup diced red onion
1 medium cucumber, finely chopped (1 cup)
4 flour tortillas (8 to 10 inches in diameter)
8 tablespoons cucumber ranch dressing

Steps:

Mix chicken, lettuce, onion and cucumber. Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top each with 2 tablespoons dressing.
Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Cut in half to serve.

Nutrition Facts : Calories 405, Carbohydrate 31 g, Cholesterol 55 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 serving, Sodium 470 mg

CHICKEN GYROS RECIPE BY TASTY

Chicken Gyros Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, large yellow onion, wooden skewer, greek yogurt, lemon juice, olive oil, kosher salt, garlic, coriander powder, paprika, ground cumin, cayenne pepper, cinnamon, black pepper, large cucumber, greek yogurt, garlic, lemon juice, fresh dill, fresh parsley, salt, pepper, pita breads, onion, tomato

Provided by Mike Price

Categories Dinner

Yield 8 servings

Number Of Ingredients 25

Ingredients

2 lb boneless, skinless chicken thighs, pounded flat
½ large yellow onion, peeled and root side removed
1 wooden skewer, sturdy, roughly 10 inches (25 cm)
2 cups greek yogurt
¼ cup lemon juice
¾ cup olive oil
1 tablespoon kosher salt
1 tablespoon garlic, minced
1 tablespoon coriander powder
1 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper
1 large cucumber, shredded
2 cups greek yogurt
1 tablespoon garlic, minced
¼ cup lemon juice
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
salt, to taste
pepper, to taste
8 pita breads
onion, sliced
tomato, sliced

Steps:

In a large bowl, combine marinade ingredients and stir well.
On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
Preheat oven to 400°F (200°C).
Shred the cucumber, be sure to squeeze out any excess liquid.
In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 51 grams, Fat 29 grams, Fiber 3 grams, Protein 44 grams, Sugar 18 grams

EASY CHICKEN GYRO

Easy Chicken Gyro image

Greek-inspired Mediterranean chicken gyro.

Provided by KarenCanCook

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled

Time 1h45m

Yield 6

Number Of Ingredients 19

Ingredients

1 (16 ounce) container Greek yogurt
1 cucumber, peeled and coarsely chopped
1 ½ teaspoons dried dill weed
2 cloves garlic, minced
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
1 tablespoon extra-virgin olive oil
salt and ground black pepper to taste
4 cloves garlic, minced
lemon, juiced
2 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1 ¼ pounds skinless, boneless chicken breast halves - cut into strips
6 (6 inch) pita bread rounds
1 teaspoon olive oil
1 tomato, diced
1 red onion, thinly sliced
½ head iceberg lettuce, chopped

Steps:

Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
Transfer cooked chicken to a plate and allow to rest for 5 minutes.
Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.

Nutrition Facts : Calories 441.1 calories, Carbohydrate 39.3 g, Cholesterol 70.8 mg, Fat 18.3 g, Fiber 3.7 g, Protein 30.3 g, SaturatedFat 5.6 g, Sodium 398.5 mg, Sugar 5.9 g

CHICKEN GYRO/WRAP

Chicken Gyro/Wrap image

These gyro/wraps taste so light and refreshing. I make these for parties and quick get togethers, slice them up on the diagonal and hold the wrap closed with a tooth pick. In the photo I used tortilla wraps only because they can be folded easily- but they are awesome with pita bread...speaking of pita bread, watch out for my recipe for homemade tortillas, pitas and naan bread that I'll be posting soon. P.S. I used salt and Mrs. Dash's table blend seasoning mix to season my chicken but receipezaar doesn't recognize it.. so I'm mentioning it here- you can use the other seasonings I wrote too.

Provided by Amy Duchesne

Categories Lunch/Snacks

Time 55m

Yield 7 serving(s)

Number Of Ingredients 13

Ingredients

3 chicken breasts or 5 chicken thighs, cubed
1 tablespoon olive oil
1/4 cup water
14 large flour tortillas
7 romaine lettuce leaves, washed etc. and sliced lengthwise into two halves
1 avocado, halved, pitted, peeled and sliced (optional but tastes great!)
1 -2 tomatoes, sliced into semi-circles
1/2 a small red onion, halved and sliced into thin strips
1 cup sour cream
salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried basil

Steps:

In a skillet over med-high heat sauté chicken cubes seasoned with Mrs. Dash`s table blend seasoning or Greek spices, salt and pepper according to your own tastes.
While the chicken is cooking, prepare the avocado, tomato, onion and lettuce, set aside. Also, prepare the sour cream by mixing in salt and pepper to taste, set aside.
Once the chicken is done and has a nice carmelized color and the pan has a sticky coating on the bottom, deglaze the pan with 1/4 cup of water or stock and get all the sticky bits off the bottom of the pan. Let this tasty broth reduce and coat the chicken pieces -- this adds so much flavor to the meat you could use this chicken in a meal alone!
Once the chicken has cooled for 10 mins., on a large cutting board dice the the chicken into smaller pieces. This helps to fold your wraps easier later and it evenly distributes the chicken into each bite.
Wrap assembly: On each tortilla put a tablespoon of seasoned sour cream, 2 tablespoons diced chicken, 1 slice of lettuce, 2 tomato pieces, and 2 avocado slices. Close the sides on the wrap and then roll the bottom flap over the top of the ingredients and tuck it in as you roll it up completely.
With seam side down cut each tortilla into half diagonally and secure each wrap shut with a tooth pick.

Nutrition Facts : Calories 964.3, Fat 36.6, SaturatedFat 11.1, Cholesterol 54.2, Sodium 1512.4, Carbohydrate 123.7, Fiber 10, Sugar 5.9, Protein 34.1