Low-Carb Chicken Gyros with Tangy Tzatziki Sauce
Healthy low-carb chicken gyros with tangy tzatziki. Marinate overnight, grill or pan-sear, and assemble on low-carb wraps for quick dinners.
Homemade gyro meat is delicious and easy to make. Plus, you can make it much healthier than the version you find at most fast food restaurants.
Submitted by: Noelle from Opera Singer in the Kitchen,
- Marinate the chicken overnight for best flavor, then pan-sear or grill until 165 F for juicy results.
- Make tzatziki the same day, strain grated cucumber and chill at least one hour for best texture.
- Use low-carb tortillas or lettuce wraps to keep this gyro keto friendly; store chicken and sauce separately.
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Preparation Instructions:
Chicken:
Place the sliced chicken in a large ziplock bag. Add the rest of the ingredients and mix well. Marinate overnight.
Cook chicken in a large non-stick pan for 15 minutes or until marinade has evaporated.
You can also grill this chicken for more authentic gyro flavor.
Tzatziki Sauce:
Prepare the sauce the same day of meal. Let the sauce sit in fridge an hour before the meal.
Assembly:
Add 4-5 pieces of chicken to the low-carb tortilla. Add 1-2 tomatoes and 1/4 cup shredded lettuce. Top with 2-3 Tablespoons of Tangy Tatziki Sauce.
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More About This Recipe
Grilling is really the most delicious way to prepare this chicken, and you can toast the tortillas or wraps over the coals before assembly.
Frequently Asked Questions
How long should I marinate the chicken?
Overnight is best for flavor, about 8 to 12 hours. If you are short on time, 30 minutes to 2 hours will still add flavor. Avoid marinating longer than 24 hours because the lemon juice can start to make the chicken mushy.
Can I use Greek yogurt instead of light sour cream for the tzatziki?
Yes. Plain Greek yogurt is a great swap and gives a thicker, tangier sauce. Use about 1 cup, add the garlic and dill, then squeeze excess moisture from the shredded cucumber before mixing.
What can I use if I do not have Greektown Seasoning?
Mix 1 tablespoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 to 1/2 teaspoon black pepper. Adjust to taste. This mimics classic gyro flavors.
How should I cook the chicken so it stays juicy and safe?
Cook strips in a nonstick pan about 12 to 15 minutes, turning until the internal temperature reaches 165 F. If grilling, cook over medium-high heat about 6 to 8 minutes per side depending on thickness. Let the chicken rest 3 to 5 minutes before serving.
Are these gyros low carb and what wraps should I use?
Yes, when you use low-carb tortillas they fit a low-carb plan. Look for tortillas with low net carbs, usually under 6 to 8 grams. You can also use large lettuce or collard green leaves for zero-carb wraps.
How should I store and reheat leftovers?
Keep cooked chicken and tzatziki in separate airtight containers in the fridge for 3 to 4 days. Freeze cooked chicken up to 2 to 3 months. Reheat chicken in a skillet or oven at 325 F until warmed through. Reheat gently to preserve texture.
Can I use other meats like lamb or make the gyros ahead of time?
Yes. Lamb, pork, or a beef-lamb mix work well. Adjust cooking time for different meats. You can marinate the meat the night before and make the sauce the day of. Assemble just before serving for best texture.
How long should I marinate the chicken?
Overnight is best for flavor, about 8 to 12 hours. If you are short on time, 30 minutes to 2 hours will still add flavor. Avoid marinating longer than 24 hours because the lemon juice can start to make the chicken mushy.
Can I use Greek yogurt instead of light sour cream for the tzatziki?
Yes. Plain Greek yogurt is a great swap and gives a thicker, tangier sauce. Use about 1 cup, add the garlic and dill, then squeeze excess moisture from the shredded cucumber before mixing.
What can I use if I do not have Greektown Seasoning?
Mix 1 tablespoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 to 1/2 teaspoon black pepper. Adjust to taste. This mimics classic gyro flavors.
How should I cook the chicken so it stays juicy and safe?
Cook strips in a nonstick pan about 12 to 15 minutes, turning until the internal temperature reaches 165 F. If grilling, cook over medium-high heat about 6 to 8 minutes per side depending on thickness. Let the chicken rest 3 to 5 minutes before serving.
Are these gyros low carb and what wraps should I use?
Yes, when you use low-carb tortillas they fit a low-carb plan. Look for tortillas with low net carbs, usually under 6 to 8 grams. You can also use large lettuce or collard green leaves for zero-carb wraps.
How should I store and reheat leftovers?
Keep cooked chicken and tzatziki in separate airtight containers in the fridge for 3 to 4 days. Freeze cooked chicken up to 2 to 3 months. Reheat chicken in a skillet or oven at 325 F until warmed through. Reheat gently to preserve texture.
Can I use other meats like lamb or make the gyros ahead of time?
Yes. Lamb, pork, or a beef-lamb mix work well. Adjust cooking time for different meats. You can marinate the meat the night before and make the sauce the day of. Assemble just before serving for best texture.
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