# What you'll need:
→ Chicken Marinade
01 - 1 pound boneless skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons plain Greek yogurt
04 - 2 cloves garlic, minced
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Gyro Assembly
11 - 4 pita breads
12 - 1/2 cup sliced red onion
13 - 1 cup chopped romaine lettuce
14 - 1 cup diced tomato
15 - 1/2 cup sliced cucumber
→ Sauce
16 - 3/4 cup tzatziki sauce
# Method:
01 - Whisk together olive oil, Greek yogurt, garlic, lemon juice, dried oregano, cumin, paprika, salt, and black pepper in a large bowl.
02 - Add chicken thighs to bowl and coat thoroughly with marinade. Cover and refrigerate for at least 1 hour, or up to 6 hours for optimal flavor.
03 - Preheat grill or stovetop pan to medium-high heat. Remove chicken from marinade and cook for 5 to 6 minutes per side until fully cooked and lightly charred. Transfer to a plate and let rest for 5 minutes.
04 - Slice cooked chicken into thin strips, suitable for filling pita breads.
05 - Warm pita breads in a dry skillet or oven for 2 minutes until soft and pliable.
06 - Layer romaine lettuce, tomato, cucumber, and red onion onto each pita. Top with chicken slices and generous spoonfuls of tzatziki sauce. Fold wraps and serve immediately.
