Weeknight Chicken Gyros

40 min · Easy · Serves 1

750 kcal per serving · 48g protein

Yogurt-marinated chicken thighs and fries cooked together in the air fryer, wrapped in a warm flatbread with quick tzatziki.

Ingredients

• 200 g Boneless chicken thighs
• 100 g Greek yogurt
• 0.5 tsp Onion powder
• 0.5 tsp Paprika
• 0.5 tsp Ground cumin
• 0.5 tsp Dried oregano
• 2 cloves Garlic, grated
• Lemon (zest and juice) × 1
• Cucumber, grated and squeezed × 1
• 100 g Frozen French fries
• Flatbread × 1
• Tomato, sliced × 1
• Red onion, sliced × 1
• 2 g Fresh parsley
• 1 pinch Salt

Method

1. Marinate

   

   Put the chicken in a bowl and massage in half the yogurt, one garlic clove, the spices, lemon zest, a squeeze of juice and salt until every piece is coated.

2. Air Fry Together

   

   Put the fries in the air fryer basket and lay the marinated chicken on top; cook at 200°C for 12–15 minutes until both are golden and the chicken is cooked through — cut into the thickest piece: no pink inside and the juices run clear. (No air fryer: separate trays in a 220°C oven for 25–30 minutes, flipping halfway.)

3. Quick Tzatziki

   

   Meanwhile, stir the tzatziki together in a small bowl: the squeezed cucumber, remaining yogurt, garlic, lemon juice and salt.

4. Warm the Flatbread

   

   Toast the flatbread in the empty air fryer or a dry pan for a minute, until warm and soft enough to fold.

5. Wrap & Go

   

   Load it: tzatziki, tomato, red onion, sliced chicken, a handful of fries and parsley — wrap and go.