Chicken Gyros with DIY Tortillas

Ever so often, in between workshops and orders, I get the time to plan a dinner that takes the edge off. It’s just pottering in the kitchen, adding this or that, not worrying about measurements or oven time. Last week, I finally checked these off my list. As I’ve mentioned before Annie’s Eats is one of my favorite blogs. I visit it nearly every day and have made countless meals and desserts from off her website. Have a look, you’re sure to be impressed.

This recipe is split into 2 because I decided to make the tortillas myself. Have you heard the urban legend that says that you can’t go back to store bought once you go the homemade way? So true for this one. Initially, I planned to split the post in 2 as well but once you make these, you’re going to want to eat them right away! They’re super easy to make, especially if you have a food processor. The recipe calls for shortening, but since I don’t like the taste of it, I used salted butter instead. Here, kneading and rolling into tortillas is an everyday process so it came quite naturally to me (I mixed them by hand – so fun!). If you think the dough is too sticky, add a little more flour. If you think the dough is too dry, add more ice-cold water.

The gyros filling and tzatziki sauce are reminiscent of my beloved shawerma. I also quickly soaked some sliced onions in equal parts water and vinegar and added some sugar and coriander leaves to kick it up a notch. This is making it’s way into our dinner rotation for the second time this week. Best part? It’s light, healthy, really delicious and inexpensive, since it calls for basic ingredients. I plan to make a salad version of this soon.

Flour Tortillas

Yields: at least 10 – 12

Source: Annie’s Eats

3 cups (360g) flour

2 tsp baking powder

5 tbs butter, softened

3/4 to 1 cup of water

1 tsp salt (or to taste)

1. In the bowl of a food processor, just whizz all the ingredients together till a dough forms (start with 3/4 cup water, adding more if necessary). Roll into even shaped balls, then flatten into circles with the help of a rolling pin and finally, cook till ready – about 1 minute on each side.

2. If making by hand, add flour, baking powder and salt to a large mouthed bowl, make a well and add the butter. Mix with hands till forms a clumpy dough. Finally, add water (just enough) till it forms a cohesive dough. Roll into 12 even shaped balls and flatten with the help of a rolling pin and finally, cook till ready – about 1 minute on each side.

Chicken Gyros and Tzatziki Sauce

Source: Annie’s Eats

For tzatziki sauce (I’ve halved the recipe):

8 oz (226 g) yoghurt (for thicker yoghurt, set a sieve over a bowl and add the yoghurt, leave for 40 minutes to drain and use!)

1/2 cucumber, deskinned, deseeded and grated

2 cloves garlic, minced

1 tsp white wine vinegar

Dash of lemon juice

Salt and pepper, to taste

1. In a bowl, add all the ingredients and refrigerate  for at least 30 minutes.

For chicken filling:

4 chicken breasts, deskinned and deboned, lightly seasoned and cut into strips

1 tbs dried oregano

4 cloves of garlic, smashed

2 tsp vinegar (I never have red wine vinegar and white wine vinegar makes a good substitute)

2 large tbs yoghurt

1 tbs olive oil

2 tbs lemon juice

Salt and pepper, to taste

1. Combine yoghurt, oregano, garlic, vinegar and lemon juice in a bowl. Season and add the chicken strips. Coat well and marinate for at least 30 minutes or up to a day.

2. To cook, heat a skillet with a little bit of olive oil and add the chicken. Cook thoroughly and set aside.

To assemble:


Chicken Gyros

Tzatziki Sauce

Tomato strips


1. To assemble, add chicken strips to tortillas, add tomatoes and onions and lightly season if you must. Drizzle on the dressing and eat warm!



2 responses to “Chicken Gyros with DIY Tortillas

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