Go Back

Chicken Gyro Pita Wraps with Sour Cream Sauce

Servings 4


  • 2 lbs Boneless Skinless Chicken Breast, cut or pounded to 1/2 thickness
  • 1 yellow onion, sliced into thin strips
  • 3 tbsp garam masala
  • 5 tbsp olive oil, divided
  • 3/4 lb cherry tomatoes, halved
  • 1 medium cucumber, peeled and cut into 1/2-inch cubes
  • 2 c fresh baby spinach, stems removed
  • 2 large cloves garlic, minced
  • 1/2 c kalamata olives, pitted and halved
  • 1/4 c feta cheese
  • 1 c sour cream
  • 2 tbsp fresh lemon juice, divided
  • 1 tsp lemon zest
  • 1/4 c white wine (water can be substituted)
  • Salt and pepper to taste
  • 1 tsp cilantro, chopped (for garnish)
  • 4 round pieces of pita bread


  1. Pat chicken breasts dry with paper towel. Set aside.

  2. Combine garam masala, 2 tablespoons olive oil, salt and pepper in a large bowl to form a thick marinade.

  3. Add sliced onions and chicken breasts to bowl and toss to coat completely with marinade. Leave in bowl and set aside if you plan to cook immediately, or pour contents of bowl into ziplock bag and place in refrigerator for later use.

  4. In a medium bowl, combine halved tomatoes, cucumber pieces, cilantro and half of the minced garlic. Add 2 tablespoons olive oil, one tablespoon lemon juice, salt and pepper. Toss to coat and set aside.

  5. In a small bowl, combine sour cream, one tablespoon lemon juice, lemon zest, remaining garlic, salt and pepper. Set aside.

  6. Heat a large nonstick pan over medium heat. Brush pitas on both sides with olive oil and toast in pan until golden on the outside and soft on the inside. About 1 minute per side will do it. Keep pieces warm by wrapping in foil until ready to serve.

  7. In the same pan, heat 2 tablespoons olive oil over medium-high heat. Add chicken and onion mixture, arranging chicken to lay on bottom of pan with onions surrounding. Cook chicken about 3 minutes per side, tossing onions occasionally to reach a golden brown color.

  8. Remove chicken from pan and place on cutting board. Slice chicken into 1/2 inch-thin slices and cover to keep warm.

  9. Continue to cook onions for about 2 more minutes. Add wine (or water) and stir to combine, cooking for 1 minute more. Remove from heat.

Recipe Notes

To Assemble Recipe for Chicken Gyro Pita Wraps

This is the part where you can individualize the servings depending on what people like most. Our kids don’t like onions (good! more for us parents!), I like extra sauce, and Triton always asks for double protein with more chicken. You can accommodate your family’s personal tastes with this recipe for Chicken Gyro Pita Wraps easily. The dish can even be served vegetarian style if you wish.

  1. Place a slice of pita on a plate. Top with desired amount of chicken – I usually use about 3-4 long slices.
  2. Add onions as desired, spreading alongside chicken slices.
  3. Spoon tomato and cucumber mixture over chicken, and then top with spinach leaves.
  4. Drizzle with sour cream sauce as desired.
  5. Sprinkle top with chopped fresh cilantro and feta and serve.

You can also substitute the chicken for pretty much any protein for a different flavor combination – slices of steak or pork, lamb, shrimp, salmon, tofu or perhaps another favorite?