A delightful twist on the classic gyro, these Mediterranean Chicken Wraps are packed with flavor and easy to prepare.
Mix the Greek yogurt, grated cucumber, minced garlic, chopped dill, salt, and pepper in a bowl. Refrigerate until needed.
Chill the sauce for at least 30 minutes to allow the flavors to meld.
Combine olive oil, oregano, paprika, cumin, and lemon juice in a bowl. Add the chicken and coat evenly. Marinate for at least 30 minutes.
For deeper flavor, marinate the chicken overnight in the refrigerator.
Peel and cut the potatoes into thin strips. Soak them in cold water for 15 minutes, then pat dry.
Soaking the potatoes removes excess starch, resulting in crispier fries.
Heat oil in a skillet over medium heat. Fry the potatoes until golden and crispy. Drain on paper towels.
Ensure the oil is hot enough before frying to prevent soggy fries.
Cook the marinated chicken in a dry skillet over medium heat until fully cooked, about 4 minutes per side. Let rest before slicing.
Let the chicken rest for a few minutes to retain its juices before slicing.
Warm the pita bread in a microwave or on a skillet. Layer with lettuce, tomatoes, onions, chicken slices, fries, and a dollop of yogurt sauce. Fold and serve.
Wrap the pita tightly in parchment paper for easier handling and serving.
