Name: Gluten Free Greek Chicken Gyros
Prep time: 20 min
Cook time: 10 min
Total time: 35 min
Yield: 2
Cuisine: Dinner
Ingredients: 180g Mulino Caputo Fioreglut Gluten Free Flour, plus extra for dusting; 1 tsp baking powder; 1 tsp fine salt; 150ml plain yoghurt (I use Greek); 1 tbsp olive oil; 300g boneless, skinless chicken thighs; 1 tsp garlic granules; 1 tsp onion granules; 1 tsp dried oregano; 1 tsp smoked paprika; 0.5 tsp ground cinnamon; 1 tbsp (15ml) red wine vinegar (white wine vinegar or cider vinegar also fine); 2 tbsp olive oil; 1 small red onion; Juice of 2 limes; Red wine vinegar to top up (approx 2 tbsp) - white wine/cider vinegar also fine; 1 clove garlic; 3 tbsp Greek yoghurt; 1 tsp dried mint or a tbsp finely chopped fresh mint; A squeeze of lemon juice; 40g feta cheese; A mixed handful of sliced cucumber, sliced cherry tomatoes and shredded lettuce; A large handful of oven chips - cooked (or make from scratch using my easy recipe, linked in the notes section)

Gluten Free Greek Chicken Gyros

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Say hello to your new favourite comfort food, gluten free Greek chicken gyros! Only 30 minutes to make, they are perfect for midweek meals or weekend fakeaways.

A soft gluten free flatbread wrapped around juicy griddled chicken thigh fillets, garlic minted yoghurt, chips, crumbled feta cheese, pink pickled onions and salad. The chips are optional, but highly encouraged :).

Now these aren’t authentically Greek, but heavily influenced by our recent summer holiday. We went to Zante (you can read about gluten free Zante in my guide), and I got serious food envy seeing people wandering around with gyros.

I realised my Flatbread 2.0 would be the perfect gluten free bread for making them at home, so decided to get creative. The result – waaaaaay better than anything I saw on holiday!

Flatbread 2.What?

Ah, if you’ve missed this lovely little recipe, it’s a recent addition to my website. I discovered a fantastic Italian gluten free flour called Mulino Caputo Fioreglut – it is magic. The flatbread it yields is really pliable, so you can actually roll it without it cracking!

You can buy Mulino Caputo Fioreglut online from various retailers, I’ve linked Fifo, who I’ve found it cheapest with and who I generally buy from. If you want to stock up on some other gluten free goodies at the same time, try The Gluten Free Grocer.

If you can’t get hold of it simply try my standard easy flatbread recipe. They are delicious and still one I make all the time. They won’t wrap very well though, so instead you’ll have to pile the gyro toppings on the flatbread. Still very Greek!

Wheat allergy sufferers, please note this flour is not suitable for you, as it contains codex wheat starch. This is suitable for coeliacs (as the gluten has been removed and it’s fully certified).

Can I Substitute a Different Flour?

No, you must use the caputo flour if you want to achieve the lovely pliable and fluffy flatbread finish for these gyros.

If you only have a standard plain gluten free flour or self raising blend, please use my original flatbread recipe.

Chips in a Flatbread?!

Oh yes, my friends, these are quite the tasty addition! They are totally optional, but highly recommended.

I also recommend you make them from scratch, as they are cheap, easy and delicious. Simply make a half quantity of my Gluten Free Oven Chips recipe.

Gluten Free Greek Chicken Gyros Recipe

This recipe makes two Greek chicken gyros. If you want to make more, simply double or triple it. Or halve it if you only need one gyro.

You will find lots of step by step photos underneath the recipe, in case you need a visual guide. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com.

If you enjoy this gluten free Greek chicken gyros recipe, please leave a review on the recipe card below. It makes a world of difference to me :).

And you can also share photos of your home creations in my Cooking Club on Facebook.

Thank you! Laura xxx

Makes 2 Gyros

Gluten Free Greek Chicken Gyros

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

Delicious gluten free Greek chicken gyros - easy gluten free flatbread wrapped around juicy marinated chicken thigh fillets, chips, garlic yoghurt sauce, crumbled feta, pink pickled onions and salad. Only 30 minutes to make!

Ingredients

For the gluten free flatbread:

180g Mulino Caputo Fioreglut Gluten Free Flour, plus extra for dusting
1 tsp baking powder
1 tsp fine salt
150ml plain yoghurt (I use Greek)
1 tbsp olive oil

For the chicken thighs:

300g boneless, skinless chicken thighs
1 tsp garlic granules
1 tsp onion granules
1 tsp dried oregano
1 tsp smoked paprika
0.5 tsp ground cinnamon
1 tbsp (15ml) red wine vinegar (white wine vinegar or cider vinegar also fine)
2 tbsp olive oil

For the pink pickled onions

1 small red onion
Juice of 2 limes
Red wine vinegar to top up (approx 2 tbsp) - white wine/cider vinegar also fine

For the minted garlic yoghurt:

1 clove garlic
3 tbsp Greek yoghurt
1 tsp dried mint or a tbsp finely chopped fresh mint
A squeeze of lemon juice

To finish:

40g feta cheese
A mixed handful of sliced cucumber, sliced cherry tomatoes and shredded lettuce
A large handful of oven chips - cooked (or make from scratch using my easy recipe, linked in the notes section)

Instructions

If you are wanting chips in your gyros, get those in the oven now, to cook while you are preparing everything else. Frozen oven chips are fine, or you can make homemade chips using my easy recipe (see notes).

Finely slice the red onion and place in a bowl. Cover with the lime juice and top up with red wine vinegar if needed, so that the onions are almost covered. Mix with your fingers to break up the onion slices, then set aside. This can be prepared in advance if you wish (keeps well in the fridge for up to 5 days).

Trim the chicken thigh fillets (remove any sinuey bits) so you can roll them out fairly flat. In a bowl, mix the garlic granules, onion granules, smoked paprika, cinnamon, 1 tbsp red wine vinegar, 2 tbsp olive oil, 0.5 tsp salt and a little black pepper, until you have a smooth marinade. Place the chicken thigh fillets into the marinade, and stir or rub until they are completely coated in it. Set aside. This can be prepared in advance if you wish (keeps in the fridge, covered, for up to 24 hours).

Now to make the flatbread. Add the flour, baking powder and salt to a mixing bowl and stir to combine. Tip in the yoghurt and olive oil, then mix with a wooden spoon at first to roughly combine - the mixture will look a bit crumbly at this point. Then get your hands in there and knead the ingredients until they are properly combined and you are left with a soft, pliable ball of dough. If the mixture is too dry add a little water, if too wet sprinkle with extra flour until you get the consistency pictured below.

Break the ball into two, evenly-sized, smaller balls. Lightly flour your work surface and rolling pin, then roll the dough out into a rectangular shape (see pic below) - try to make it fairly long so you can easily wrap it around the fillings. You will need to use a little flour as you go, to avoid sticking. Roll to about 0.5cm thick.

Heat a non-stick frying pan over a medium flame - now pop your raw gluten free flatbread into the pan (no oil needed, we are dry frying) and allow to cook on each side for around 2-3 minutes. You will see the dough grow a few small bubbles during cooking, then once you have flipped it it may puff slightly towards the end of cooking (don't stress if it doesn't). Once cooked, place the flatbread on a wire rack while you cook the second.
Repeat with the second ball of dough, so you have two flatbread set aside.

While the flatbread are cooking, I often quickly make the garlic yoghurt, or you can do this after. It only takes 1 minute. Simply crush the garlic clove into a small bowl or ramekin, add the yoghurt, mint and lemon juice. Stir and set aside.

Time to cook the chicken! Take a griddle pan (or frying pan) and heat to medium, with a little oil to prevent sticking. Add the chicken to the pan and spread it as flat a possible. Cook for 2-3 minutes on each side until it's got some beautiful colour outside and is cooked through. Set aside to rest for a few minutes while you assemble the gyros.

To make them easier to eat (without the content falling out!), I wrap my gyros in a little tin foil skirt. Lay a small sheet of tin foil, a little longer than the flatbread and half as wide, on your chopping board. Place the flatbread on top, covering two thirds of the foil (see pic below). Now build your fillings in the middle of the flatbread: garlic yoghurt, pink pickled onions, crunchy salady bits, 20g of crumbled feta, a few oven chips and half the chicken thighs (sliced into pieces).

Now carefully wrap the flatbread around the filling, then wrap the foil around the bottom of the flatbread to hold it together and fold over the base to stop the fillings falling out. Scoff immediately :D.

Notes

These taste extra good with oven chips tucked into the gyros - try cooking a half quantity of my easy oven chips recipe. Cheaper and healthier than shop bought.