Marinated chicken thighs, stacked and baked in the oven then sliced into strips and served with fresh veg and a yoghurt dressing in a soft white wrap. Another excellent build-your-own meal.
I saw this method for stacked Chicken Gyros on instagram and knew I had to try it out! Once the chicken is cooked, I like to bring it to the table and slice it in front of my guests for a bit of drama. Then everyone can add their favourite fillings to their wraps and voilà, dinner is served.
I love build-your-own meals when feeding a crowd. For some other great ideas be sure to check out my Grilled Lamb Pita Pockets, Pork Lettuce Cups or my BBQ Fish Tacos. Or for some more Greek meals - give my Air Fryer Greek Meatballs or my Lamb and Cauliflower Mezze Bowl a go.
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Ingredient notes:
- Chicken: I like to use chicken thighs in this recipe. They are so flavoursome and are less likely to dry out while baking.
- Wraps: I've gone for soft white wraps here. If you can find them, a thicker wrap such as soft Lebanese pita bread would also be amazing. Or, if you have the time and inclination, why not make your own Flatbreads with my easy and satisfying recipe?
- Dressing: The key to this dressing is the thick and creamy Greek-style yoghurt!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C degrees fan bake. Place the chicken thighs in a large bowl, then add all of the marinade ingredients. Mix until chicken is coated and then put in the fridge for 30 minutes, or overnight.
Place two half onions on a lined baking tray, insert a skewer into each half and then layer the chicken on the skewers, piece by piece, until all the chicken is stacked. Carefully place in the oven and cook for 80 minutes or until the chicken is cooked completely through.
(You may need to place an ovenproof dish behind or in front of the stack to stop it from falling over). Place the chicken on a chopping board and let it rest for 10 minutes. While holding the skewers, carve the chicken using a sharp knife.
Chop up the cooked onion and the rest of the salad ingredients. Prepare the yoghurt dressing.
To assemble, add a tablespoon of the yoghurt dressing to one of the warmed wraps, then layer the chicken, lettuce, tomato and roasted red onion. Fold to wrap and serve immediately.
For another great Mediterranean inspired chicken dinner, be sure to check out my Chicken Mezze Bowl or the Pork Souvlaki Tray Bake. Or if you're looking for another great chicken wrap, why not try my Air Fryer Chicken Tandoori Flatbreads ?
Recipe FAQs:
I used a pyrex jug to support my chicken stack. It actually stood up really well at the start, but as time went on and the chicken cooked, it became less stable!
Yes it could. Simply replace the wheat wraps with your favourite gluten free alternative. Or leave it out all together and make a chicken salad.
Storage:
Get ahead by marinating the chicken overnight. You can either use a bowl or add everything to a zip lock bag, seal it up, squish it to coat then leave it in the fridge overnight.
Store any leftover chicken in an airtight container in the fridge for up to three days. Use in these wraps, with a salad or even on pizza.
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Chicken Gyros
Marinated chicken, baked in the oven then sliced and served with fresh vegetables and a yoghurt dressing in soft wraps.
Ingredients
- 1kg boneless skinless chicken thighs
- 1 large red onion, chopped in half
Marinade
- 125g Greek yoghurt
- 2 tsp ground cumin
- ½ tsp cinnamon
- 1 tsp garlic powder
- 2 tsp paprika
- 2 Tbsp olive oil
- 2 tsp salt
Dressing
- 125g Greek yoghurt
- 1 Tbsp lemon juice
- Handful of fresh mint, finely chopped
To serve
- 8 wraps, warmed
- 3 tomatoes, thinly sliced
- ¼ Iceberg lettuce, thinly sliced
Instructions
- Preheat the oven to 180°C degrees fan bake.
- Place the chicken thighs in a large bowl, then add all of the marinade ingredients. Mix until chicken is coated and then put in the fridge for 30 minutes, or overnight.
- Place two half onions on a lined baking tray, insert a skewer into each half and then layer the chicken on the skewers, piece by piece, until all the chicken is stacked.
- Carefully place in the oven and cook for 80 minutes or until the chicken is cooked completely through. (You may need to place an ovenproof dish behind or in front of the stack to stop it from falling over).
- Place the chicken on a chopping board and let it rest for 10 minutes. While holding the skewers, carve the chicken using a sharp knife.
- Chop up the cooked onion and the rest of the salad ingredients. Prepare the yoghurt dressing.
- To assemble, add a tablespoon of the yoghurt dressing to one of the warmed wraps, then layer the chicken, lettuce, tomato and roasted red onion. Fold to wrap and serve immediately.
Notes
- This makes a lot of chicken. If you have any leftovers you could use it for wraps, salads or sandwiches the next day.
- For a special Greek twist add some hot chips to the wraps.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 513Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 154mgSodium: 1176mgCarbohydrates: 47gFiber: 4gSugar: 4gProtein: 39g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jacinta says
Hi, how long would you recommend cooking 500g of chicken thigh for? Thanks 🙂
VJ cooks says
Hi Jacinta, I would start checking it every 10 minutes from the 40 minute mark. Remove when cooked all the way through.
Erin says
Made this tonight foe 3 teenagers.and 2 parents. Nothing left. Delicious. "Make it again please Mum!"
Vanya Insull says
That's fantastic! Great to hear. 🙂
Kate says
How do you adapt the cooking when using chicken breast- it’s all I have on hand right now!
VJ cooks says
It will probably take the same amount of time to cook. However, chicken breast can dry out when baked - which is why I recommend chicken thighs.
Kelly McDiarmid says
If I was cooking for say 16 hungry athletes could I add more stacks? Would
This take the same amount of time to cook?
VJ cooks says
Yes you could. I would keep all the stacks the same height as each other and check them at the 80 minute mark to see if they have cooked through.
Kay says
Well this was really good! I used sour cream as I didn't have greek yoghurt. For the dressing I used half sour cream, half mayo and it was still great. I cut the chicken into strips, marinated and cooked in a single layer as we were pushed for time. So lots of mucking around but big thumbs up from our crew!
VJ cooks says
Good work around! Glad you all enjoyed it, Kay.