Fruity Pebbles Cheesecake Tacos

This Greek chicken gyro recipe is my go-to for bringing a taste of the Mediterranean home. Marinated chicken, crunchy veggies, creamy homemade tzatziki, and pillowy pita come together for a vibrant hand-held meal you will crave year-round.

The first time I made these was during a picnic in the park with my kids—every last bite disappeared and now it is our number one picnic request.

Ingredients

• Chicken breast: It is lean yet tender when marinated. Look for pieces that are not too thick so each slice absorbs the marinade well
• Olive oil: High quality extra virgin brings richness and depth to both the marinade and tzatziki. Choose a fruity Greek olive oil if you can find it
• Lemon juice: Freshly squeezed brightens everything up. Firm lemons with thin skin give the most juice
• Garlic: Fresh cloves add punchy flavor. Use plump cloves with smooth skins for the most aroma
• Dried oregano: Classic Greek herb for an earthy taste. Go for robust, fragrant leaves
• Ground cumin: Adds subtle warmth and complexity. Toast whole seeds and grind fresh if possible for maximum flavor
• Salt and pepper: Essential for seasoning and bringing out other flavors. Taste the sea salt before adding to make sure it is not bitter
• Greek yogurt: Full fat is best for creamy tzatziki. Look for thick yogurt with minimal tang
• Cucumber: Adds crunch and freshness to sauce and topping. Choose a firm cucumber and remove excess moisture by squeezing in a towel
• Fresh dill or mint: Lends that signature tzatziki herbal note. Use whichever herb smells most fragrant to you
• Tomatoes: Sweetness and color. Buy vine ripe for deep flavor and bright red color
• Red onion: Sharp bite and crunch. Look for small, firm onions with tight skins
• Feta cheese: Brings briny saltiness and creamy texture. Choose block feta in brine for best flavor. Crumble yourself for biggest flavor punch
• Flatbread or pita: Wraps it all together. Pick thick and fluffy pitas for easy rolling and soft bites
• Parsley: Freshness to finish. Use deeply green leaves that are not wilted

Step-by-Step Instructions

Marinate the Chicken:

Place olive oil lemon juice minced garlic oregano cumin salt and pepper in a bowl. Whisk well until combined. Add chicken breast slices making sure every piece is fully coated. Cover tightly and let rest in the refrigerator for at least half an hour for flavor to soak in. If you have time leave overnight for next-level taste

Prepare the Tzatziki Sauce:

Combine Greek yogurt grated and drained cucumber minced garlic lemon juice olive oil and chopped dill or mint in a mixing bowl. Stir until smooth and creamy. Taste and season with salt and pepper. Cover and refrigerate at least fifteen minutes so the flavors blend and mellow

Cook the Chicken:

Preheat a large skillet or grill pan on medium high heat until hot. Add your marinated chicken and spread in a single layer. Let cook for about four to five minutes without moving so a golden crust forms. Flip and cook another four to five minutes until cooked through and edges are caramelized. Remove from heat and let rest a few minutes so the juices redistribute. Slice into strips

Warm the Pita:

Heat pitas in a dry skillet or wrap in foil and place in a warm oven. Just a few minutes will make them soft and pliable ready for wrapping

Assemble the Gyros:

Lay your warm pita flat and arrange chicken strips down the center. Top with chopped tomatoes sliced red onions chopped cucumber crumbled feta cheese and parsley in any order you like

Add Tzatziki Sauce:

Spoon generous amounts of the chilled tzatziki over the chicken and vegetables. Spread gently to coat the fillings

Wrap and Serve:

Fold the pita bread around the filling to create a wrap or roll. Serve right away while everything is warm and flavors are fresh

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My favorite part is always the homemade tzatziki with lots of fresh dill. When we serve gyros for family dinners everyone gathers in the kitchen and builds their own. It makes every meal feel festive and connected

Storage Tips

If you have leftovers store all the components separately in airtight containers in the refrigerator. Chicken and tzatziki will stay good for up to three days. Warm pitas briefly before serving again. Assembled gyros are best eaten fresh but make a great packed lunch too if wrapped tightly

Ingredient Substitutions

Swap chicken breast for boneless chicken thighs if you like richer bites. For a vegetarian version use grilled halloumi or crispy chickpeas in place of the chicken. Mint can be used instead of dill in the tzatziki or even a mix of fresh herbs if you are out of one. Any creamy thick plain yogurt will work if Greek yogurt is not available

Serving Suggestions

Pair gyros with lemon potatoes or a classic Greek salad for a satisfying meal. Add some roasted eggplant or olives on the side for extra color and flavor. Sometimes I serve bowls of extra toppings like sliced radishes or olive tapenade so everyone at the table can build their own version

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A Brief History

Gyros have roots in Greece but are inspired by Middle Eastern shawarma and Turkish döner. Traditionally made with pork or lamb vertical spits street vendors later adapted to chicken for a lighter modern twist. The simple dressing of tzatziki has been a staple in Greek cuisine for centuries and is what really gives gyros their signature flavor

Recipe FAQs

→ How do I get crunchy cereal shells?

Mix the fruity cereal and melted butter well, then press firmly into molds, and chill thoroughly until set. Compacting tightly ensures crisp shells.

→ Can I substitute the cereal?

Yes, other colorful cereals with similar structure can be used. Just ensure they bind well with melted butter for shaping.

→ How can I prevent the filling from becoming runny?

Start with well-softened, but not warm, cream cheese and gently fold in the whipped cream to keep the mixture stable and airy.

→ Should these be served immediately after assembly?

For the crispiest shells, serve right after filling. For a firmer bite, refrigerate a short while before serving.

→ Are they suitable for making ahead?

You can prepare the shells and filling ahead, keeping them separate. Assemble just before serving to maintain texture.