Paleo Chicken Gyros

Before we get into the recipe, I have to address a debate currently in our household. I pronounce gyros as ‘your-os’, whereas my husband and other family members insist on pronouncing it as ‘jy-ros’. Anyone else have this heated debate when discussing gyros? No? Okay, maybe it’s just me. Anywho, back to the recipe.

I can remember my first experience with gyros being as a kid at the mall and walking into the food court only to see this disgusting looking leg of some animal slowly rotating on this spit/roaster and being totally grossed out by it. Like who in the world would eat that?!? Needless to say, I avoided tasting gyros no matter how many people I witnessed standing in line to eat them.

Fast-forward many years and I finally decide to give these a whirl when met my husband. See, he’s from Pennsylvania and they have all these little county fairs with amazing food vendors and, what do you know, there were gyros! (Hence the beginning of the pronunciation debate.) Oh, my, heavens, I had been missing out! The meat, combined with the tzatziki sauce, combined with the flat bread was like heaven in a wrap! So fast-forward a few more years to the Paleo years and I just had to find a Paleo friendly version. With a little scouring of the internet I found the perfect recipe from the Dailio Paleo food blog. I want to definitely give her credit for this recipe because I only made a few adjustments to this recipe. It was absolutely perfect!

I must also apologize. Sometimes I get so excited about a recipe and so ingrained in the making of the recipe that I forget to stop and take pictures. This is an example of that happening. So, sorry for the lack of pictures….whomp, whomp. 

I was a little hesitant about the Paleo flat bread, only because I’ve tried a few others and they just didn’t turn out. After my first batch of these I still wasn’t happy with how they turned out but after I let them set for a bit they transformed into the perfect gyro wrap. Moral of the story, let the wraps sit and cool before using them.

And can we talk about this dairy-free, Paleo tzatziki sauce?! I could have literally eaten this stuff by the spoonful. You could totally adapt this sauce for other wraps, salads, and sandwiches. It is that good! I have to say, this is one of my NEW favorite Paleo recipes. Enjoy~

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Paleo Chicken Gyros

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

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Ingredients

Tzatziki Sauce:

• 1/2 English cucumber (peeled and diced)
• 1 can full-fat coconut milk (cream only)
• 1 lemon (juiced)
• 4 heaping tablespoons of fresh dill (chopped)
• 1 garlic clove (minced)
• 1/4 teaspoon pink Himalayan salt
• 1/4 teaspoon ground black pepper

Gyro wrap:

• 3/4 cup of tapioca starch
• 4 tablespoons coconut flour
• 1/4 teaspoon pink Himalayan salt
• 2 eggs (whisked)
• 1 cup of full-fat coconut milk (for this you'll want to blend together the cream and liquid inside so that it's one combined milk mixture)
• 2 tablespoons extra virgin olive oil (separated)

Lemon chicken:

• 1 pound of boneless organic chicken breast
• 2 lemons (juiced)
• 1 tablespoon extra virgin olive oil
• 2 cloves of garlic (minced)
• 1/2 teaspoon coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon pink Himalayan salt
• 1/8 teaspoon ground black pepper

Instructions

1. Add all ingredients 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 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. Start preparing the gyro wraps so they have time to sit and cool.
7. In a medium sized bowl, combine the tapioca flour, coconut flour, and salt.
8. In a separate bowl, combine the eggs, coconut milk, and 1 tablespoon of olive oil.
9. Pour the wet ingredients into the dry ingredients and stir until mixed.
10. Heat a skillet on medium heat and pour the remaining 1 tablespoon of oil into the pan to heat.
11. Pour batter into the skillet using a 1/4 cup measuring cup. You'll want to flatten the batter out just a bit.
12. Cook for about 2-3 minutes until lightly browned and flip, cooking another 1-2 minutes until lightly browned (just like you would cook pancakes).
13. Remove from skillet and place onto a paper towel-lined plate to cool.
14. You'll want to grill the chicken at this point, so start your grill (whether it's gas or charcoal).
15. Grill the chicken until cooked through.
16. Add chicken to wrap and top with tzatziki sauce.

Did you make this recipe?

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Jennifer

Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.