Greek Souvlaki Gyro Wrap with Tzatziki

These are our absolute favourite gyros! We love our Greek nights for dinner and this recipe does not disappoint. Though we are not Greek our Greek friends tell us how amazing this dish is when they come over to visit. If you’re Greek (or not) i’d love to hear what you think of my version here! Teaming with the #5tothrive this well-balanced meal with protein, healthy fats, fiber, dark leafy greens and coloured cellular carbohydrates will leave you feeling satiated while supporting your blood sugar balance! Your hunger hormones will feel balanced without craving fast-release sugary carbs afterwards.

Greek Souvlaki Gyro Wrap with Tzatiki mise en place/ food prep

My gyros are surprisingly filling due to my keto and vegan Flat-Bread Chapati Wraps. With just 5 ingredients and loaded with heaps of fiber for your good gut buddies in your microbiota these wraps don’t barely raise blood sugar at all, as my clients have attested on their CGM (mine too!) If you prefer to skip this step and buy your own grain free wraps (watch out for hidden sugar and bad oils) that’s fine too. I highly recommend you make my wraps at some point though because it’s incredibly empowering being able to make your own simple wrap to use in all kinds of other applications.

Definitely making my Tzatziki is an absolute must for this recipe. You can use either an unsweetened Greek yoghurt (as we do), or if you prefer to be completely dairy free opt for an unsweetened store bought coconut yoghurt. If you feel like fermenting yourself I have 2 recipes on how to make coconut yoghurt if you prefer not to buy store bought one canned HERE and one Greek-style HERE. I hope you enjoy these babies as much as we do! χαίρομαι! (Enjoy!)

Greek Souvlaki Gyro Wrap with Tzatziki

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Recipe by Priscilla Soligo Course: Mains, Uncategorized, Wraps


Prep time


Cooking time




  • 1kg 4 Large Steaks, or Chicken Breasts

  • 45g 3 Tbsps Lemon Juice

  • 30g 2 Tbsps Avocado Oil, or Olive Oil

  • 30g 2 Tbsps Apple Cider Vinegar 

  • 7g 2 tsp Garlic Powder

  • 5g 2 tsp Smoked Paprika

  • 3g 1 tsp Onion Powder

  • 2g 2 tsp Dried Rosemary, minced

  • 2g 1 tsp Ground Nutmeg 

  • 1g 2 tsp Dried Basil

  • 1g 2 tsp Dried Oregano

  • 1g 2 tsp Dried Dill

  • 1g 2 tsp Dried Marjoram

  • 1g 1 tsp Dried Thyme

  • 1g 1 tsp Freshly ground Black Pepper

  • For The Greek-Style Toppings
  • 100g 3-4 Cups Mixed Green Salad Leaves

  • 180g 1 Cup Baby Tomatoes, halved

  • 140g 1 Cup Cucumber, chopped

  • 50g ¼ Cup Black Olives, pitted

  • 30g ¼ Cup Red Onion, thinly sliced

  • Tzatziki
  • 1 x Recipe Tzatziki

  • 1 Recipe Flat-Bread Chapati Wraps (4 – 6 wraps for 2 persons for this recipe). My wraps are keto & vegan with just 5 ingredients and full of fiber – we love them! Or swap out for your favourite grain free wraps. Whatever wraps you prefer 🙂


  • In a small bowl, mix all 11 dry seasoning ingredients together until well combined. This will be used for the mixed seasoning rub later in the recipe. Set aside.

  • On a cutting board, use a meat tenderiser hammer to slightly flatten the protein (steak or chicken.)

  • In a large bowl, place the the oil, lemon juice, and apple cider vinegar into a bowl. Whisk until well combined.
  • Add the protein into the bowl and ensure it is well covered by the marinade. Cover the bowl and allow to marinate for 30 minutes in the fridge. 
  • Remove the marinated protein from the fridge. Press the prepared mixed seasoning rub into the protein and place onto a plate. Cover and refrigerate for a minimum of 2 hours.

  • Preheat the barbecue to medium-high heat. Cook protein for 3-5 minutes each side (or until desired.) Remove from the heat.
  • Slice the steaks into strips. Serve on Flat-Bread Chapati Wraps with salad toppings (see recipe) and Tzatziki.


  • Storage: Once assembled gyros are best consumed immediately.

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