Gyro-style chicken wraps
Bring the street cart to your home (it's easy, I promise!!)
Lately, we have been loving DIY-type dinners chez moi. Meals that each person can make their own with a little bit of this, a pinch of that. Things that can be pared down for a picky toddler and gussied up for a different-type-of-picky adult.
We’ve made pizzas (always a mess but so much fun). Hardshell tacos, a staple pre-kids, are still a hit. But the real winner is anything that can be wrapped up. Sasha loves to take whatever’s on her plate, smush it into a fistful of tortilla or pita, and say, “Look at me, mama, I’m rolling.” I am just happy when she eats anything.
In my quest to think of different dinners that could fit within this rollable, DIY realm, I remembered Zena Kamgaing of Zena’s Kitchen and the Reel she posted this summer for gyro-style chicken flatbreads. Marinated chicken, tzatziki sauce, tomato salad, and crispy fries all wrapped up in a flatbread? Yes, please. If nothing else, I knew Sasha would munch on some fries and I could maybe trick her into eating the cucumbers in the tzatziki by calling it white dip (otherwise known as ranch).
Turns out, it was one of the best things we’d eaten in a long time. The chicken was succulent, the tzatziki creamy and tangy, the salad the perfect zippy counterpart to all of that, and the fries the perfect crunch. So, naturally, I made it again. And again. My husband says it tastes like “Middle Eastern McDonalds,” and to that, I say, I’ll take it. My daughter eats it without complaint (minus the tomato salad).
Zena didn’t include an exact recipe in her Reel, so I freestyled mine based on her voiceover and took it upon myself to write down my preferred measurements. Zena, if you’re reading this (and I would be truly flattered if you are), I hope you approve of my interpretation.
Now, I know this might look complicated since it includes recipes for three separate components, but trust me when I say that each is easy, and you can make them all in tandem (tzatziki while the chicken marinates, tomato salad while the cucumbers drain, etc.). This chicken tastes like the kebabs I grew up eating and is worth making even if you don’t want to whip up the sauce or the salad.
For the chicken:
1.5 pounds boneless, skinless chicken thighs
1/2 Greek yogurt or mayo (I prefer mayo here)
3 tbsp olive oil
1 tbsp cumin
1 tsp garlic powder
1/2 tbsp paprika
1/8 tsp allspice
1/2 red onion, thinly sliced
1 tsp salt
1/2 tsp black pepper
Mix all the ingredients together and let marinate for at least 30 minutes in the fridge. When you’re ready, heat up your grill to medium-high heat. Grill the thighs for 5-6 minutes per side. Alternatively, you can cook these in a pan over medium heat. Whichever you choose, a thermometer will be your best bet to let you know when the chicken is ready (should read 165 degrees). When it’s ready, let it rest for 5 minutes before slicing.
For the tzatziki:
2 Persian cucumbers
1 cup Greek yogurt
2 tbsp finely chopped dill
1 garlic clove, finely chopped or microplaned
Juice of 1/2 a small lemon
Salt to taste
Grate your cucumbers using a box grater or a microplane. Place in a strainer lined with a cheesecloth or thin towel, salt, and let sit for 15 minutes. Squeeze the water out. Mix with the rest of the ingredients. (I usually skip the draining and squeezing part of this because I am lazy, which yields a thinner but still equally delicious sauce.)
For the tomato salad:
1/2 pound tomatoes, roughly chopped
1/4 cup chopped red onion
1/3 cup parsley, finely chopped
10 mint leaves, chopped
Lemon juice, olive oil, and salt
Mix all the ingredients together and add enough lemon juice, olive oil, and salt to create a dressing you love. I tend to like mine extra lemony and salty.
For serving:
Pita bread or Middle Eastern-style flatbreads
French fries (I buy frozen ones and air fry them, but use whatever you prefer)
Middle Eastern-style pickles (cucumbers, turnips, etc.)
Spread your tzatziki on your bread and add sliced chicken, a spoonful or two of the salad, and a small handful of french fries. Serve with pickles and enjoy, enjoy, enjoy.