chicken gyros
chicken gyros

All credit goes to: chevyrooney

Chicken Gyros Boneless, skinless chicken (however much you need for the people being served)
Feta cheese

Seasoning for Chicken:
2 tsp. salt
2 tsp. garlic powder
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. dried rosemary, minced
1 tsp. dried dill weed
½ tsp. ground thyme
1 tsp. ground black pepper
Combine all spices. Will make more than you need but will store nicely for months.

4 c. shredded mozzarella
4 tablespoons cream cheese
4 eggs
1 c. almond flour
8 cloves garlic, minced
2 tsp. dried oregano
2 tsp. ground thyme
4 tsp. dried rosemary
Salt and pepper to taste
¼ c. olive oil (See instructions for this ingredient)

1 c. full fat Greek yogurt
1 tablespoon olive oil
2 tsp. lemon juice
2 tsp. dill weed
2 cloves garlic, minced
1 tsp. salt
1 c. grated cucumber (see instructions on this ingredient)

  1. Make flatbread: in a microwave safe bowl, add mozzarella and cream cheese. Microwave in 30-45 second intervals, stirring between each heat cycle until completely melted. Let cool a bit so the eggs don’t cook. Once somewhat cooled, add eggs. Once eggs are combined add almond flour and spices. This will be a VERY sticky dough, hence the olive oil. On a 18 x 13” baking sheet, drizzle a tablespoon or two of olive oil on the surface. Pour the dough onto the baking sheet. Take a tablespoon or two of the olive oil and pour it onto your hands. Using your hands, press the dough to the edges of the sheet (should be about ¼ inch thickness). Bake at 350° for 15-20 minutes or until golden brown. Remove and let cool. Cut into 6 pieces.

  2. Prepare the tzatziki while your flatbread bakes: First grate your cucumber. I like to line a bowl with paper towels and grate into that. Once you have about a cup and a half (you’ll see why the extra amount soon) sprinkle the 1 tsp salt onto the cucumber and let sit. Meanwhile, combine all other ingredients into a bowl and mix well. At this point, your cucumber should be ready. Gather the edges of your paper towels around your mound of cucumber and squeeze all the water you can out of it. Once your cucumber is pretty dry, you should have about a cup remaining. Stir this “dried” cucumber into your sauce and store in the fridge. The tzatziki gets better the longer it sits in the fridge. I prefer next day tzatziki but try to let it rest at least 30 minutes so the flavors get all happy in there.

  3. Prepare your chicken: Cut boneless, skinless chicken breasts into bite sized pieces. Heat a skillet on medium-high heat with a tablespoon of olive oil. Add chicken to hot pan and sprinkle with spice blend. Cook until browned/slightly charred.

  4. Assemble your gyros: 1 flatbread, 2 tablespoons tzatziki, less than a ¼ c. chicken (don’t over fill), a tablespoon of feta.
    EACH GYRO MADE THIS WAY WILL BE ABOUT 5.5 NET CARBS. More traditional gyros include tomato and onion slices. They will add carbs so beware of adding too much.