This Greek Chicken Yiros is a low-carb, high-protein meal with homemade flatbreads, fresh veggies, and creamy tzatziki. A Mediterranean must-try!
Prep Time | 20 mins |
Cook Time | 25 mins |
Marinade Time | 1hr |
Meal Type | Dinner |
Servings | 2 |
Carbs | 12 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Chicken thighs:
A tender, protein-packed base for the yiros.
Psyllium husk:
Adds fibre to the gluten-free flatbreads, aiding digestion.
Coconut flour:
Low-carb and rich in healthy fats for a satisfying bite.
Tzatziki:
A tangy, creamy finish that ties the dish together.
Fresh vegetables:
Loaded with fibre and essential nutrients for a healthy meal.
Low Carb Greek Yiros
We’re betting our Greek Chicken Yiros will become a firm DD fave!
Ingredients
Chicken Yiros:
- 250 g chicken thigh fillet, skinless and boneless, sliced into long strips
- 2 tbsp light olive oil
- 1 garlic clove, minced
- ½ lemon, juiced
- 1 tsp dried oregano
- salt and pepper, to taste
Flatbread:
- 1½ tbsp psyllium husk
- ⅓ cup coconut flour
- 1 tsp extra virgin olive oil
- ½ tsp baking soda
- 1 cup boiling water
- ½ tsp salt
- 2 tbsp oil for frying the bread
Toppings:
- 1 cup lettuce leaves
- 1 small roma tomato, sliced
- 1 small red onion, thinly sliced
- 1 small cucumber, thinly sliced
- 2 tbsp tzatziki dip, store-bought
COOK MODE
Instructions
- In a large zip lock bag, add the chicken thighs, 1 tablespoon of olive oil and the garlic, lemon, oregano, salt and pepper. Shake the bag until well combined and refrigerate for 1-4 hours. (The longer it marinades, the more flavour it will develop!)
- Meanwhile, make the flatbreads by mixing the psyllium husk and coconut flour in a bowl. Add the olive oil and baking soda, then add boiling water, and mix to create a dough.
- Knead the dough for one minute in the bowl. If the dough is sticky, add a little extra coconut flour. Wrap in glad wrap and set aside to rest for 10 minutes.
- Divide the dough into four equal balls. Roll each ball between two sheets of baking paper into a circle about 20cm in diameter (you can also use a tortilla press if you have one).
- Heat ½ tbsp oil in a medium frypan over medium heat. Add one flatbread and cook on one side for 2-3 minutes, then flip, adding the other ½ tbsp oil into the pan, and cook for 2-3 minutes till golden. Remove and set aside to cool. Repeat for the remaining bread.
- Once the chicken has marinated, heat a large non-stick frypan on medium-high heat with the remaining tablespoon of olive oil. Add the chicken and cook for 3-5 minutes on each side until fully cooked and browned. Set aside to cool for 10 minutes.
- Divide the lettuce, tomato, onion, cucumber and chicken between each flatbread. Drizzle with tzatziki dressing and serve.
Notes
Change this recipe up and use lamb instead of chicken, or make it vegetarian with halloumi or pescetarian with prawns. Make our Greek Chicken Gyros FODMAP-friendly by:
- Swapping flatbreads for lettuce cups
- Swapping garlic for garlic-infused olive oil
- Swapping red onion for chopped green tops only of spring onions
- Swapping tzatziki for lactose-free plain yoghurt
Nutrition (per serve)
Net Carbs: 12gProtein: 40gFat: 40gFiber: 12gCalories: 568kcal
very tasty meal, and the tzatziki went so well with it. Yummy
Hello Gayle, thank you very much for letting us know that you’ve enjoyed this tasty recipe. We’ve worked hard to ensure that the recipes are affordable, simple, and delicious! Our Recipe Development Team will be happy to read this review.