Epic Sriracha Chicken & Veggie Gyro

Ingredients

• 150 gcooked chicken breast
• 1whole wheat pita bread
• 1 serving (or 2, if you prefer)Sriracha yoghurt dressing
• 1 tbspgoat cheese crumble
• 1 cupmâche rosette (or another green)
• 2 thick spearscooked asparagus, roasted or steamed and chilled
• 2 slicesRoma tomato
• 1/8 cupthinly chopped red onion
• as neededcoconut oil spray
• to tastegarlic paste
• to tastefreshly ground black pepper

Instructions

1. 1

   Heat the pan

   Spray a non-stick frying pan with coconut oil and place it over a medium heat.

2. 2

   Season the chicken

   Season the chicken simply with garlic paste and freshly ground black pepper; the dressing and vegetables provide much of the flavour.

3. 3

   Cook and slice

   Add the chicken breasts to the pan and cook them. Slice the breasts, weigh out 150 g and set it aside.

4. 4

   Warm the pita

   Soften the pita in the microwave or a hot oven for about 45 seconds.

5. 5

   Build the gyro

   Arrange the ingredients in the pita to assemble the gyro.

6. 6

   Add the toppings

   Add the Sriracha yoghurt dressing and the remaining ingredients, finishing with the goat cheese.

7. 7

   Fold and wrap

   Fold or roll the gyro, then put it in foil or a snack bag to help prevent leaks.

8. 8

   Serve and enjoy

   Share a picture of your food on social media, tag #fitmencook and enjoy the gyro.

What is a gyro?

A gyro is a filled wrap associated with Greek cuisine, commonly made with meat, vegetables and sauce in flatbread. This version takes the hand-held format in a different direction, pairing chicken and greens with a spicy Sriracha yoghurt dressing.

The combination works because the tender chicken and soft pita balance the crisp, fresh vegetables, while goat cheese adds a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 487 calories, 53g protein, 39g carbs, 6g fat.

The pita and vegetables contribute most of the carbohydrate, while the chicken breast supplies most of the protein. The dressing, goat cheese and coconut oil spray contribute fat; adding a side of extra greens or vegetables is a practical way to round out the plate.

The chicken and seasoning

Chicken breast: the recipe uses 150 g, sliced for easier filling and eating. The method seasons and cooks chicken breasts before weighing out that portion, while the ingredient list specifies cooked chicken.

The Sriracha yoghurt dressing

Dressing: one serving is listed, with two suggested for a saucier gyro. Add it to taste so the pita is flavourful without becoming difficult to fold.

Keep the vegetables ready

Asparagus: roast or steam the spears ahead of time, then chill them as directed. Using them already cooked and chilled makes assembly straightforward.

Greens and tomato: mâche and Roma tomato bring freshness to the filling. Thinly chopped red onion distributes its sharper flavour through the wrap.

Soften the pita before filling

Warm the pita for about 45 seconds in a microwave or hot oven. The aim is to soften it enough to fold or roll around the filling.

Assemble without leaks

Build the gyro with the chicken, vegetables and dressing, then finish with goat cheese. Keeping the dressing inside the pita and folding it securely helps contain the filling.

The recipe suggests foil or a snack bag after folding, which is useful if you are carrying the gyro or eating it on the go.

Serving ideas

This gyro can be eaten on its own as a complete hand-held meal. For a larger plate, serve it with extra greens or another portion of vegetables.

Recipe notes & tips

• Have the cooked asparagus chilled and ready before you start assembling.
• Slice the chicken into pieces that fit comfortably inside the pita.
• Warm the pita for about 45 seconds so it is easier to fold.
• Start with one serving of dressing and add more if you want a saucier filling.
• Keep the finished gyro in foil or a snack bag to help catch any escaping dressing.

Variations

• Change the greens: use another leafy green in place of mâche.
• Use extra dressing: add a second serving for a more pronounced Sriracha-yoghurt flavour.
• Adjust the onion: use less red onion for a milder bite.
• Swap the asparagus: use another cooked vegetable if asparagus is not available.
• Make it meat-free: replace the chicken with a suitable cooked alternative.

Common mistakes to avoid

• Cold, stiff pita: warm it for about 45 seconds before filling so it can fold more easily.
• Too much dressing: begin with one serving and add more gradually to avoid a difficult-to-wrap gyro.
• Unprepared asparagus: roast or steam the spears and chill them before assembly, as directed.
• Large chicken pieces: slice the chicken before adding it so the filling is easier to distribute.
• Loose wrapping: fold or roll the pita securely and use foil or a snack bag to help contain the filling.

How to store

For the best texture, assemble the gyro just before eating. Store any cooked chicken and prepared vegetables covered in the fridge, separately from the pita and dressing, and use promptly; reheat the chicken before assembling if you prefer it warm.

Frequently asked questions