Weeknight Chicken Gyros

30 min · Easy · Serves 1

940 kcal per serving · 61g protein

Yogurt-marinated chicken thighs and fries cooked together in the air fryer, wrapped in a warm flatbread with quick tzatziki.

Ingredients

• 200 g Boneless chicken thighs
• 100 g Greek yogurt
• ½ tsp Onion powder
• ½ tsp Paprika
• ½ tsp Ground cumin
• ½ tsp Dried oregano
• 2 cloves Garlic, grated
• Lemon (zest and juice) × ½
• Cucumber, grated and squeezed × ⅓
• 100 g Frozen French fries
• Flatbread × 1
• Tomato, sliced × ½
• 20 g Red onion, sliced
• 2 g Fresh parsley
• 2 pinches Salt

Method

1. Marinate

   

   Put the chicken in a bowl and massage in half the yogurt, one garlic clove, the spices, lemon zest, a squeeze of juice and salt until every piece is coated.

2. Air Fry Together

   

   Put the fries in the air fryer basket and lay the marinated chicken on top; cook at 200°C for 12–15 minutes until both are golden and the chicken is cooked through — 74°C in the thickest piece on a food thermometer. (No air fryer: separate trays in a 220°C oven for 25–30 minutes, flipping halfway.)

3. Quick Tzatziki

   

   Meanwhile, stir the tzatziki together in a small bowl: the squeezed cucumber, remaining yogurt, garlic, lemon juice and salt.

4. Warm the Flatbread

   

   Toast the flatbread in the empty air fryer or a dry pan for a minute, until warm and soft enough to fold.

5. Wrap & Go

   

   Slice the chicken into strips, then load the flatbread: tzatziki, tomato, red onion, chicken, a handful of fries and parsley — wrap and go.

More to cook

• Chicken Shawarma Wrap50 min
• Air Fryer Greek Chicken Kebabs50 min
• Lamb Gyros with Tzatziki60 min
• Turkey & Courgette Patties with Chickpea Tomato Salad40 min