I remember the first time I had a real gyro. It was on a tiny, sun-soaked patio in Athens, the smell of sizzling meat mixing with the salty sea breeze. It was perfect—except for one thing: the pita.
At the time, I didn’t even know I had a gluten issue, but my body sure did. Fast forward to today, and I’ve recreated that same mouthwatering experience—without the gluten, but with all the flavor.
These gluten-free grilled chicken gyros are everything you want in a gyro: juicy, herby grilled chicken, cool and creamy tzatziki, fresh crunchy veggies, all wrapped up in a warm, soft, gluten-free pita.
This is the kind of meal that transports you, no passport needed. Let’s get cooking!
Tips for Maximum Flavor
- Marinate Overnight: If you have time, let the chicken sit overnight. It makes a world of difference!
- Perfectly Charred Chicken: Use a cast-iron grill pan if you don’t have an outdoor grill—it gives that perfect charred edge.
- Gluten-Free Pita: Some store-bought versions can be stiff. To soften, warm them in a damp paper towel in the microwave for 15-20 seconds.
Variations & Substitutions
- Dairy-Free? Use a dairy-free Greek-style yogurt for the marinade and tzatziki.
- No Grill? Cook the chicken in a hot skillet for the same great flavor.
- Low-Carb? Skip the pita and serve it as a gyro bowl over a bed of greens or cauliflower rice.
Serving Suggestions
- Pair with a side of lemony roasted potatoes or a simple Greek salad.
- Add a refreshing glass of minty iced tea or homemade lemonade.
- Feeling extra? Throw in some gluten-free fries with a sprinkle of oregano and sea salt.
Gluten-Free Grilled Chicken Gyros
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
Juicy, herby grilled chicken wrapped in a warm gluten-free pita, topped with fresh veggies and creamy tzatziki. A taste of Greece at home—without the gluten!
Ingredients
For the Chicken Marinade:
- 1 ½ lbs boneless, skinless chicken thighs (or breasts, but thighs are juicier)
- ¼ cup olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 ½ tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional for heat)
- ¼ cup plain Greek yogurt (adds tenderness)
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- ½ cup cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- Juice of ½ lemon
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the Gyros:
- 4–6 gluten-free pitas (warmed)
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1 small cucumber, sliced
- ½ cup crumbled feta cheese (optional)
- ½ cup shredded romaine lettuce
Instructions
Step 1: Marinate the Chicken
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, black pepper, and red pepper flakes.
- Stir in Greek yogurt, then coat the chicken evenly in the marinade.
- Cover and refrigerate for at least 1 hour (or up to 8 hours for max flavor).
Step 2: Make the Tzatziki
- Grate the cucumber, then use a clean kitchen towel or paper towels to squeeze out excess moisture.
- In a bowl, mix Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, pepper, and olive oil.
- Cover and refrigerate until ready to use (this lets the flavors meld).
Step 3: Grill the Chicken
- Heat a grill or grill pan over medium-high heat.
- Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F.
- Let it rest for 5 minutes, then slice it thinly.
Step 4: Assemble the Gyros
- Warm the gluten-free pitas in a dry pan or microwave for a few seconds.
- Spread a generous spoonful of tzatziki on each pita.
- Layer on sliced grilled chicken, tomatoes, red onion, cucumber, and lettuce.
- Sprinkle with feta cheese if using.
Step 5: Wrap and Serve
- Fold the pita around the filling, securing with parchment paper or foil for the classic gyro look.
- Serve immediately with extra tzatziki on the side!
Notes
Marinate chicken for at least an hour (or overnight) for the best flavor. Store leftover tzatziki in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 gyro
- Calories: ~450
- Sugar: ~4g
- Sodium: ~800mg
- Fat: ~20g
- Saturated Fat: ~5g
- Unsaturated Fat: ~12g
- Trans Fat: 0g
- Carbohydrates: ~45g
- Fiber: ~5g
- Protein: ~30g
- Cholesterol: ~85mg
