Chicken Gyro Lettuce WrapsThese chicken gyro lettuce wraps are the perfect on-the-go lunch to take to work. Chicken gyros are my favorite and this lettuce wrap version does not disappoint. They also incorporate my dairy-free, homemade tzatziki  sauce which is SO. GOOD. I like to throw these into my lunch container and take them to work, super easy and yet super delicious!



Chicken gyro lettuce wrap

For these chicken gyro lettuce wraps I used my Paleo Chicken Gyro recipe for the chicken and homemade tzatziki sauce, just removed the wrap and replaced it with these butter lettuce leaves. Using butter lettuce leaves as your wrap gives you extra greens for your daily vegetable intake and removes the carbs, if this is something you’re watching. To meal prep ahead of time, I cook up a batch of the chicken and the tzatziki sauce, store in glass containers and they’re ready for the week! If you can’t find butter lettuce leaves, you can also use Romaine hearts.



Chicken gyro lettuce wraps

Subscribe to our mailing list

* indicates required



Email Format


 

Chicken Gyro Lettuce Wraps Recipe:

Print

Chicken Gyro Lettuce Wraps

Course Lunch
Cuisine Greek
Prep Time 4 hours 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings 5 -6
Author Jennifer Shreckengost

Ingredients

  • Tzatziki Sauce:
  • ½ English cucumber peeled and diced
  • 1 can coconut milk cream only
  • 1 lemon juiced
  • 4 heaping tablespoons of fresh dill chopped
  • 1 garlic clove minced
  • ¼ teaspoon pink Himalayan salt
  • ¼ teaspoon ground black pepper
  • Lemon chicken:
  • 2 pounds of boneless organic chicken breast tenders
  • 2 lemons juiced
  • 1 tablespoon extra virgin olive oil
  • 2 cloves of garlic minced
  • ½ teaspoon coriander
  • 1 teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ¼ teaspoon pink Himalayan salt
  • teaspoon ground black pepper
  • Butter lettuce leaves

Instructions

  1. Add all ingredients for the lemon chicken into a large, ziploc bag and marinate overnight (or for at least 4 hours).
  2. While the chicken is marinating, prepare the tzatziki sauce.
  3. Peel and dice the cucumber.
  4. In a medium sized bowl, combine the coconut cream from the canned coconut milk with all remaining tzatziki sauce ingredients. (Note: one trick to easily remove the cream only is to open the canned coconut milk from the bottom. Pour out the liquid and then scrape out the cream.)
  5. Add in the cucumbers and refrigerate until ready to serve.
  6. Grill or sauté the chicken until cooked through.
  7. If ready to serve, assemble your wrap using the butter lettuce leaves, add chicken tender(s) and top with tzatziki sauce.




Pin for later:

Chicken Gyro Lettuce Wraps