Chicken Gyro Pockets

chicken gyro pockets pitas greek mediterranean

Gyros... year-os.... jhai-ros.... jeer-ohs... I mean whatever. 
However the heck you pronounce it they are delicious. And I love them. And they are healthy. And I love that too. I was inspired by one of my fave to-go restaurants below called Grip- their gy-whatev-ros are off the charts, so I did my best to do copy cats with a twist and came up with these little pockets. These are loaded with veggies and cooled down by a cucumberlicious tzatziki sauce, adding even MORE healthy into the entire package. Let me know what you think!

Chicken Gyro Pockets

Prep Time:  | Cook Time:  | Makes 4 Pockets 


  • 1 large boneless, skinless chicken breast (preferably organic)
  • 10 shakes Tabasco
  • 5 shakes Worcestershire
  • 3 garlic cloves, minced
  • 2 spoonfuls plain greek yogurt (2% variety)
  • 1 tbs. olive oil
  • juice of 1 lemon   
tzatziki sauce (adapted from Annie Eats)
  • 1 cup plain greek yogurt (2% variety)
  • 1 cucumber
  • 2 garlic cloves, minced
  • juice of 1/2 a lemon 
  • salt & pepper
pita pockets
  • 2 whole-wheat pitas, sliced in half
  • 1 cucumber
  • 1/2 pint of cherry tomatoes, halved
  • 1/2 red onion, sliced
  • butter lettuce leaves
  • fresh jalapeño slices
  • feta cheese crumbles 
The Steps 

Marinate the chicken: Combine all ingredients minus the chicken in a mixing bowl and whisk together. Dice your chicken into 1 inch cubes, like this!

Add chicken and season with salt and pepper. Place bowl in fridge (for roughly 30 mins) and start making tzatziki. 

Make your tzatziki: Peel your cucumber and slice it long ways down the middle. Take a spoon and scoop out the seeds, like this:

Take 1 half of the cucumber and mince very small (or grate) - like you would garlic - and set on a paper towel (I used two stacked). Bring the paper towel into a bundle and squeeeeeze out as much water as possible from the tiny cucumbers. Place drained cucumber pieces in a small bowl and combine with all other ingredients for tzatziki. Set in fridge. 

Prep the veggies: Take the other side and slice into little U's. Set aside for serving. 

Slice up your onion into long slices, cherry tomatoes into halves, and set alongside with your cucumbers. Slice your jalapeño if using. I made a little toppings bar to be cool like that:

Saute the chicken: Now it's time to take your chicken out of the fridge! Heat up a skillet over medium heat and toss the chicken in with tongs - you should have marinade left in the bowl but do not add it to the pan. 

Let it sizzle for about 3-4 minutes and then using the tongs, flip the pieces over for another 3 mins. Remove from heat and set aside. 

Assemble pita pockets: Almost chow time. Dampen a paper towel and wrap around each pita half. Zap in the microwave for 30 seconds. Take a slice of butter lettuce and stuf into pocket. Scoop in 1/4 of the chicken, along with all your toppings, including cheese crumbles, and stuff into pita. Drizzle a good scoop of tzatziki sauce on top. Last step: prepare yourself for deliciousness and go in for the kill! 

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!


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