2 pounds(1kg)chicken thighsboneless and skinless, fat trimmed
1red onionthinly sliced
1cupshredded lettuceI used romaine lettuce
1 ¼cupstzatzikihomemade or store-bought
For the marinade:
¼cupgreek style yogurtunflavoured
1tablespoonextra virgin olive oil
1tablespoonwhite wine vinegaror apple cider vinegar or red wine vinegar
¼teaspoonground black pepper
To a ziploc bag, add the marinade ingredients, give them a quick mix/shake until combined then add the chicken thighs. Seal and massage the chicken to make sure that it’s all covered in the marinade. Chill in the fridge for at least 2 hours, up to 24 hours and preferably overnight.
Heat a grill pan (or an outdoor grill) over medium high heat, brush with oil and add the chicken. Cook for 3-4 minutes per side or until the internal temp of the chicken is 170°F/77°C. Remove onto a plate, tent with foil to keep warm and set aside.
Warm up a pita bread so it’s pliable and easy to work with (use a grill or microwave)
To the pita add tzatziki sauce, red onion, shredded lettuce, and tomato.
Slice the chicken and add it to the pita on top of the salad.
Roll the wrap, and wrap in parchment paper. Slice in the middle and serve.
Marinate the chicken for at least 2 hours and preferably overnight. The longer you marinate, the more flavor the meat will have.
Warm the pitas so they’re softer and easier to roll once stuffed with the chicken gyro.
Wrap the pitas. Wrap the pita in parchment paper to help hold the sandwich together and make it easier to eat. Twist the end of the parchment at the base of the pita to prevent the sauce and juices from dripping out.
Cut the chicken. Once grilled, you can choose to leave the chicken whole, slice it into strips, or dice it into "shreds", it's up to you!