Classic Chicken Gyro Wrap

Marinade & Chicken

1. In a large bowl whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the marinade.
2. Add the chicken thigh strips to the marinade, toss to coat thoroughly, then refrigerate for at least 10 minutes or up to 2 hours for best flavor.
3. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When hot, add the marinated chicken in a single layer.
4. Cook the chicken, stirring occasionally, until browned and cooked through, about 8–10 minutes depending on thickness. Remove from heat and let rest 2–3 minutes.

Tzatziki

1. If using store-bought tzatziki, give it a good stir; if making quickly, combine Greek yogurt with grated cucumber, garlic, lemon juice, salt, and a drizzle of olive oil.
2. Taste and adjust seasoning, then chill briefly while the chicken rests so the sauce is cool and creamy when assembled.

Assemble

1. Warm the pitas in a dry skillet or wrapped in foil in a low oven for 2–3 minutes until pliable.
2. Spread 2–3 tablespoons tzatziki over each warmed pita, layer with a portion of the cooked chicken, then add sliced tomato and red onion.
3. Sprinkle a little extra dried oregano over the fillings, squeeze a lemon wedge if desired, fold the pita around the fillings and serve immediately.