three chicken gyro lettuce wraps sitting on a wooden cutting board

Chicken Gyro Lettuce Wraps

  • Author: Jennifer Shreckengost
  • Prep Time: 270 minutes
  • Cook Time: 20 minutes
  • Total Time: 290 minutes
  • Yield: 5 -6 1x


A quick and easy gluten-free lunch with these chicken gyro lettuce wraps. Plus, there’s a dairy-free tzatziki sauce included in this recipe that perfectly finishes off these lettuce wraps!



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
  • ⅛ teaspoon ground black pepper
  • Butter lettuce leaves


  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.

  • Category: Lunch
  • Cuisine: Greek