Greek Chicken Gyros with Fries (Print Version)

# Ingredients:

→ Chicken Marinade

01 - 2 tablespoons yogurt (regular or Greek)
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 teaspoon onion powder
05 - 1 teaspoon ground coriander
06 - 1 teaspoon sweet paprika
07 - 1 teaspoon dried oregano
08 - 1½ teaspoons garlic powder
09 - 1½ teaspoons dried thyme
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - 1½ pounds chicken tenders

→ Tzatziki Sauce

13 - 1 cup Greek yogurt
14 - 1-2 tablespoons freshly squeezed lemon juice
15 - 1 clove garlic, finely grated
16 - 1/2 cup grated cucumber
17 - 2 teaspoons fresh dill, minced
18 - Salt and pepper to taste

→ For Serving

19 - Prepared french fries
20 - Thinly sliced red onions
21 - Sliced tomatoes
22 - Warm pita bread or low-carb flatbread

# Instructions:

01 - In a medium bowl, combine the yogurt, olive oil, lemon juice, onion powder, ground coriander, sweet paprika, dried oregano, garlic powder, dried thyme, salt, and black pepper. Whisk until all ingredients are thoroughly mixed and the marinade is smooth.
02 - Add the chicken tenders to the marinade and toss to ensure each piece is evenly coated. Cover the bowl and let marinate for 30 minutes at room temperature for a quick meal, or refrigerate for up to 24 hours for deeper flavor development.
03 - Place the grated cucumber in a fine-mesh sieve over a sink or bowl. Using the back of a wooden spoon, press down firmly to squeeze out as much liquid as possible. In a medium bowl, whisk together the Greek yogurt and 1 tablespoon of lemon juice until smooth. Fold in the drained grated cucumber, grated garlic, and minced dill. Season with salt and pepper to taste. Taste and adjust with additional lemon juice if desired. Refrigerate until ready to serve.
04 - Heat a large skillet over medium-high heat. Add a drizzle of olive oil to coat the bottom. When the oil is hot, add half of the marinated chicken tenders, being careful not to overcrowd the pan. Cook for 5-7 minutes, flipping halfway through, until the chicken is golden brown on the outside and reaches an internal temperature of 165°F. Transfer the cooked chicken to a clean plate and repeat with the remaining chicken, adding more oil if necessary.
05 - Warm the pita bread or flatbread according to package instructions. Place several pieces of the cooked chicken in the center of each warmed bread. Top generously with prepared french fries, thinly sliced red onions, and sliced tomatoes. Finish with a generous dollop of tzatziki sauce. Fold or wrap the bread around the fillings and serve immediately.

# Notes:

01 - This Greek-inspired dish combines the traditional gyro flavors with the modern twist of adding french fries inside the wrap – a popular street food variation in Greece.
02 - The tzatziki sauce can be made up to 4 days ahead and stored in an airtight container in the refrigerator.
03 - For a lower-carb option, serve the chicken and toppings over a bed of mixed greens instead of in pita bread.

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