Skillet Chicken Gyros with Tzatziki and Warm Pita

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Juicy skillet-cooked chicken strips seasoned with Mediterranean spices, served with homemade tzatziki sauce and warm pita bread for an easy Greek-inspired wrap. This greek (mediterranean) ready in about 25 minutes pairs boneless skinless chicken thighs, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 3 cloves garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup Greek yogurt
• 1/2 cup cucumber, finely grated and drained
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 clove garlic clove for tzatziki, minced
• 4 small rounds pita bread
• 1/4 cup red onion, thinly sliced
• 1 medium tomato, sliced

Instructions

1. Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs cut into strips with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Toss until chicken is evenly coated.
2. Step 2: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and browned on the edges.
3. Step 3: While the chicken cooks, prepare the tzatziki sauce by mixing 1 cup Greek yogurt, 1/2 cup finely grated and drained cucumber, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, and 1 minced garlic clove in a bowl. Stir until well combined and refrigerate.
4. Step 4: Warm 4 small pita breads in a dry skillet over medium heat for 1-2 minutes per side until soft and pliable.
5. Step 5: To assemble, spread 2 tbsp tzatziki sauce on each pita, top with cooked chicken strips, 1 tbsp thinly sliced red onion, and 2 slices of tomato. Fold and serve immediately.