Greek Chicken Gyro Wraps with Homemade Sauce

Ever have one of those nights where you’re craving something fresh and flavorful, but you just don’t have the energy for a complicated kitchen project? I’ve been there, too. That’s exactly why these Greek Chicken Gyro Wraps with Homemade Sauce are my go-to. They bring all the bright, herby, and tangy flavors of your favorite takeout right to your kitchen table, without any fuss. And that creamy, dreamy sauce? You’ll want to put it on everything.

Top Reasons To Make It

• It’s incredibly quick to pull together, especially if you use a pre-cooked rotisserie chicken.
• The homemade tzatziki-inspired sauce is a game-changer—so fresh and light.
• You get a complete, satisfying meal wrapped up in one handy package.
• It’s a fantastic way to turn simple chicken recipes into something your whole family will love.
• Leftovers are just as delicious the next day, making your lunch prep a breeze.

Ingredients

• 2 cups cooked shredded chicken breast: The star of our show, providing lean protein.
• 4 large flour tortillas or flatbreads: Our soft and pliable wrap for all the goodness inside.
• 1 English cucumber, divided: Half for the sauce (for crunch), half for the filling (for freshness).
• 1 cup plain Greek yogurt: The rich, tangy base for our homemade sauce.
• 1 tablespoon fresh lemon juice: Adds a necessary bright, citrusy punch to the sauce.
• 1 tablespoon olive oil: For sautéing the chicken and warming the spices.
• 2 teaspoons dried oregano: That classic, earthy Greek flavor we all know and love.
• 1 teaspoon garlic powder: For a quick hit of savory flavor without any chopping.
• 1/2 teaspoon dried dill: Complements the cucumber in the sauce perfectly.
• Salt and black pepper: To season everything to your taste.
• Optional toppings: Sliced red onion, diced tomatoes, crumbled feta cheese.

Instructions

1. If your chicken isn’t already cooked, season two boneless, skinless breasts with a pinch of the oregano, garlic powder, salt, and pepper. Pan-sear them in the olive oil over medium heat for about 6-7 minutes per side, until cooked through. Let them rest for 5 minutes before shredding with two forks.
2. In a medium bowl, toss your shredded chicken with the remaining oregano and garlic powder. If it seems a little dry, add a tiny drizzle more of olive oil. This wakes those dried herbs right up.
3. Now, let’s make that magic sauce. Grate half of the cucumber. Then, take a clean kitchen towel or a few paper towels and squeeze out as much liquid as you can. This step is key for a creamy, not watery, sauce.
4. In a small bowl, combine the grated cucumber, Greek yogurt, lemon juice, dried dill, and a big pinch of salt and pepper. Stir it all together until it’s smooth and well-combined. Taste it. Honestly, this is the best part—adjust the lemon or salt until it’s just right for you.
5. To assemble your wraps, warm the tortillas according to the package directions. A quick 15 seconds in the microwave makes them pliable and prevents tearing.
6. Spread a generous spoonful of the homemade sauce down the center of each tortilla. Top with the seasoned shredded chicken. Dice the remaining half of the cucumber and add it on top, along with any other toppings you love like tomato, red onion, or feta.
7. Fold the bottom of the tortilla up, then fold the sides in, rolling it tightly into a wrap. Slice it in half if you’d like, and serve immediately.

Making Homemade Sauce

The sauce truly makes this dish. It’s a simple, no-cook tzatziki that comes together in minutes. Don’t skip squeezing the liquid from the grated cucumber—it makes all the difference between a creamy dip and a runny one. If you have five extra minutes, letting the sauce sit in the fridge while you prepare the other components allows the flavors to meld together beautifully. So good.

Serving Ideas & Pairings

These wraps are a full meal on their own, but if you’re looking to round out the table, they pair wonderfully with a simple side. A quick Greek salad with romaine, tomatoes, and kalamata olives is a natural fit. For something even simpler, some crispy baked pita chips or a handful of sweet cherry tomatoes on the side are just perfect. And on a warm evening, a glass of iced herbal tea with lemon completes the feel of a relaxed, Mediterranean-inspired meal.

Variations & Substitutions

• No Chicken? Use canned chickpeas, drained and rinsed, for a vegetarian twist. Toss them with the same spices.
• Different Protein: This method works wonderfully with leftover roasted turkey or even canned tuna in a pinch.
• Low-Carb/Grain-Free: Swap the flour tortillas for large lettuce leaves or gluten-free wraps.
• Dairy-Free Sauce: Use a plain, unsweetened dairy-free yogurt alternative in place of the Greek yogurt.
• Spice It Up: Add a pinch of red pepper flakes to the chicken or a dash of cayenne to the sauce if you like a little heat.

Storage & Reheating

Store any leftover assembled wraps tightly wrapped in plastic wrap in the fridge for up to 2 days. The components are best stored separately: keep the shredded chicken and the sauce in separate airtight containers in the refrigerator for up to 4 days. The sauce might separate a little—just give it a good stir before using. I don’t recommend freezing the sauce, as the yogurt can become grainy. To reheat the chicken, warm it gently in a skillet over low heat or in the microwave until just heated through.

Frequently Asked Questions

• Can I use rotisserie chicken? Absolutely! Using a rotisserie chicken is one of my favorite shortcuts for quick and easy dinner recipes. Just shred the meat and toss it with the spices.
• What’s the best way to shred chicken? For super tender, easy-to-shred chicken, let it rest for a few minutes after cooking. Then, use two forks to pull the meat apart. It’s my go-to method for any shredded chicken recipes.
• Is this a healthy dinner option? Yes! With lean chicken breast, protein-packed Greek yogurt, and fresh veggies, this is a fantastic choice for healthy dinner recipes that don’t skimp on flavor.
• Can I make the sauce ahead of time? You sure can. The sauce actually tastes even better after the flavors have had some time to mingle. Make it up to a day in advance and store it covered in the refrigerator.