Gluten-free chicken gyros are delicious served with a simple make-ahead tzatziki and warm gluten-free naan. You can also tuck the chicken into gluten-free pita or soft tapioca wraps for an easy, handheld meal.
I used a gluten-free naan recipe (Persian in origin) to make these chicken gyros, while gyros themselves are Greek. Think of it as a tasty fusion — feel free to blend flavors from different cuisines. If you prefer, serve the chicken on gluten-free pita or soft tapioca wraps for a different texture.
Both the tzatziki and the naan benefit from yogurt: tzatziki uses yogurt as a base, and yogurt keeps naan soft and tender. For pliable naan that holds up to fillings, I cook the bread in a lightly greased cast-iron skillet rather than frying it in ghee.
My tzatziki includes fresh dill, which adds brightness and balances the garlic and lemon. If you love dill, don’t be shy — it complements the chicken and the tang of the yogurt beautifully.
There are a few components to this recipe, so plan ahead: the chicken benefits from marinating for at least an hour and up to two days, and the tzatziki is best if made a few hours in advance so the flavors meld. I cook the chicken under the broiler for speed, but you can also grill it for a smoky finish.
Once the chicken is cooked and rested, slice it into strips and assemble each gyro by piling chicken, tzatziki, chopped tomatoes, thinly sliced red onion, and crumbled feta onto warm gluten-free naan. Fold and serve immediately.
These photos feature my husband (the hand model) and our youngest child; both ended up enjoying the finished gyros. They’re crowd-pleasers at our house — easy to prepare ahead, quick to finish, and very satisfying.
Gluten Free Gyros | made with chicken
Ingredients
- 1 recipe Gluten Free Naan
- Tomatoes, seeded and chopped
- Red onion, peeled and sliced thinly
- Feta cheese, crumbled
For the chicken
- 2 cloves garlic, peeled and minced
- ¼ cup freshly squeezed lemon juice (juice of 1 lemon)
- 2 tablespoons white vinegar
- ¼ cup extra-virgin olive oil
- 3 tablespoons plain yogurt
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 pounds skinless, boneless chicken breasts
For the tzatziki
- ½ cup peeled, seeded and shredded cucumber
- 3 cloves garlic, peeled and minced
- 1 tablespoon white vinegar
- 8 ounces Greek-style plain yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh dill, plus more for sprinkling (optional)
- 1 tablespoon freshly squeezed lemon juice (optional)
Instructions
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Prepare the gluten-free naan according to your recipe and keep the bread covered until ready to assemble.
Marinate the chicken.
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In a large bowl or zip-top bag, combine the garlic, lemon juice, vinegar, olive oil, yogurt, salt and pepper. Mix well. Add the chicken breasts, coat thoroughly, then cover or seal and refrigerate for at least 1 hour and up to 2 days.
Make the tzatziki.
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Squeeze excess moisture from the shredded cucumber using a clean, flat-weave kitchen towel. Place the drained cucumber in a bowl and whisk together with the garlic, vinegar, Greek yogurt, olive oil, dill and optional lemon juice. Cover and refrigerate for a few hours to let the flavors meld.
Cook the chicken.
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Remove the chicken from the marinade and place the breasts side by side on a rimmed baking sheet lined with foil and lightly greased. Discard any leftover marinade.
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Broil the chicken 6 minutes on the top rack, then flip each breast and broil an additional 4–6 minutes until cooked through, depending on thickness. Let rest at least 5 minutes before slicing into strips.
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Assemble each gyro: place sliced chicken, tzatziki, tomatoes, red onion and crumbled feta in the center of a warm naan. Fold and serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.