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Paleo Chicken Gyros


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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.

  • Category: Lunch or Dinner
  • Cuisine: Greek/American
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