One thing I love about the warm weather is being able to grill out. Grilling is such a healthy way to prepare food and it gives the food an incredible flavor. If I could I’d grill everything from May until September. Well, that’s not entirely true. I wouldn’t grill it. I only marinate the meal and get it ready, my husband does all the grilling in our house.
I’ve been loving all these sandwiches and wraps I’ve been making lately. They are a wonderful, filling dinner for days when it’s too warm out to eat a hot meal. My husband has been loving tzatziki sauce on his wraps so when I saw these chicken gyros I knew they would be a winner.
I marinated them for several hours and the chicken absorbed all the flavors of the lemon, vinegar, and oregano. It came off the grill dark on the outside and juicy inside. We used light flatbread wraps instead of pitas and then piled them high with chicken, onions, lettuce, feta, and tzatziki. They were delicious!
Chicken Gyros (slightly adapted from Tide and Thyme)
1 lb. boneless chicken breasts
4 garlic cloves, minced
1 T. lemon juice
1 T. red wine vinegar
2 T. olive oil
2 t. dried oregano
1 t. dried dill
1 t. salt
1 t. black pepper
1 batch tzatziki sauce
sliced red onions
4 flatbread wraps
1. In a gallon size zip top bag combine the garlic cloves, lemon juice, vinegar, olive oil, oregano, dill, salt, and pepper. Add the chicken to the bag and marinate in the refrigerator for at least 4 hours.
2. Cook the chicken on the grill until it reaches 170 degrees internally. Remove to a cutting board and allow to rest for 5 minutes.
3. Cut the chicken into thin slices. Layer the chicken, red onions, lettuce, feta, and tzatziki sauce on the flatwraps. Roll them up and serve with additional tzatziki.