Jump to Recipe
This is the quickest, most satisfying lunch you’ll ever have!
This take on a popular Greek gyro meal on the go has everything you need for a well-balanced lunch – tons of fresh vegetables, tasty tartar sauce (or tzatziki if you want to keep it light and healthy), and, of course, chicken!
I usually use store-bought flatbread for this recipe, but you can always make your own flatbread if you have the time! We have this traditional fluffy flatbread which can be cut across to make a pocket that you’ll fill with ingredients like you’d do with a bun to make a sandwich.
However, if you can’t find such fluffy flatbread (Turkish somun), you can also roll your salad and chicken in any flatbread of your choice. You can also use any bun or roll of your choice and have a nice sandwich.
One somun flatbread is sufficient for two sandwiches, as it’s cut in half. However, if you’re rolling your salad in a different type of flatbread, you will have to use one per sandwich.
You can always use more chicken if you want to, but I prefer it with less meat, and more fresh vegetables goodness.
The key when making this sandwich is steaming the somun flatbread or a bun. I put my flatbread or bun in a pan with vegetable or chicken broth, and cover it on medium heat for a few minutes. This is absolutely a must if you want the full experience! This way, the flatbread will be soft and moist and delicious on its own!
If you are short on time and don’t have any broth around, mix one cup of water with chicken seasoning instead of chicken broth.
Be careful when steaming your flatbread or bun not to overdo it, since it can fall apart.
If you are using flatbread other than somun or a bun, heat it with just a spoonful of broth.
One Recipe, Two Meals
You can, of course, skip the flatbread altogether, and you’ll get a perfect chicken salad!
Gyro, or salad – you choose! The amazing thing here is you can always put everything in a flatbread, or a bun and make a gyro, or sandwich. And if you are not feeling like eating bread – you have the perfect chicken salad.
Another thing I love about this recipe is how quick and easy it is!
There is only one cooking process here, and only one processed ingredient – chicken. Everything else is as fresh as it gets, especially if you skip the flatbread and opt for a chicken salad!
If you have your favorite salad mix from the day before, you can cut your prep time in half! Now you only have to make the chicken and add your favorite sauce!
I find cabbage, onions, lettuce, and tomatoes to be the best base for the salad. I sometimes add carrots, but never ever make it without fresh cabbage. It gives such a wonderful structure to the overall meal.
My guilty pleasure in this recipe is mayo, and I have to admit it’s my go-to base for sandwiches. I think all these wonderful fresh veggies keep a good balance to mayo! Balance and moderation let you get away with almost anything!
This meal is covered in homemade tartar sauce. I mix in chopped pickles and pickle juice with mayo and then add some salt and pepper. And that’s it! My favorite tartar sauce because the pickle juice gives it that perfect acidic taste that lacks in store-bought tartar sauces.
However, you can also use vegan mayo as a healthier choice, Greek yogurt, and make tzatziki, ranch dressing, sour cream, or whatever you prefer. It tastes amazing with just about anything.
How to Make Chicken Gyro
Chicken GyroCourse: Recipes, Lunch, MainCuisine: Greek, MediterraneanDifficulty: Easy
- For the Gyro
somun flatbread or two buns or any flatbread
200g shredded cabbage
100g cubed tomatoes
1 medium onion cut in half-rings
5-6 lettuce leaves
1 medium carrot (optional)
1 tbsp olive oil
1 cup chicken broth
2 tsp additive-free chicken seasoning blend
1 tsp vinegar
salt and pepper
- For the dressing
2 pickles + 1 tbsp pickle juice
salt and pepper to taste
- Shred the chicken and cover it in the chicken seasoning blend. Add olive oil and let rest while you prepare the salad.
- In a large bowl, mix together shredded cabbage, cubed tomatoes, onion half-rings, and thinly peeled carrot. Add salt and pepper to taste, and a teaspoon of vinegar. Leave aside.
- In a medium bowl, mix together mayo, finely chopped pickles, and pickle juice. Add salt and pepper to taste.
- Once the salad and dressing are ready, fry (or grill on an electric grill) the chicken in a wok for about 10 minutes until it’s thoroughly cooked. Transfer to a warm place.
- In a wok where the chicken was cooking, pour the chicken broth. Add the flatbread or a bun and cover. Let steam for about a few minutes until the bread is nice and soft. Transfer to a plate and let cool for a minute before cutting in half, and making pockets for the filling.
- Once everything is ready, assemble the sandwich by alternating the salad, chicken, and dressing and stuff them into the flatbread halves, making two sandwiches.
- Serve immediately, or leave aside for later.
- For a richer taste, add some of the dressing directly to the salad and then alternate it in the sandwich as well.
- You can replace mayo with tzatziki sauce for an even healthier version of the meal.