Paleo Chicken Gyros
May 21, 2019
A refreshing, allergy friendly take on the original gyro. This recipe can be adjusted with your choice of meat and toppings. Includes my tzatziki sauce ingredients.
Gluten Free, Dairy Free, Grain Free, Paleo-Friendly
- Prep: 20 mins
- Cook: 15 mins
- Yields: 6 Wraps
Paleo Gyro Wrap
3/4 cup Arrowroot Flour
4 tbsp Coconut Flour
2 Pasture-Raised Eggs, whisked
1 tbsp Clarified Butter/Ghee, for the pan
1 cup Kite Hill Plain Almond Yogurt
1/4 cup Organic English Cucumber, peeled, quartered, seeded and diced
1Start by mixing all dry ingredients in a bowl.
2Whisk wet ingredients in a separate bowl. Slowly add to dry ingredients while whisking.
3Warm frying pan over low to medium heat. Once warm, add 1 Tablespoon of ghee and coat pan.
4Using a 1/4 or 1/2 cup spoon batter into pan. Cook 2 to 3 minutes on first side. Flip and cook and additional 1 to 2 minutes. These cook just like pancakes so adjust the heat and time to your liking.
5Set gyro wrap aside on a plate with paper towel. Add more ghee to frying pan as needed. Allow wraps to cool before serving.
1Mix all ingredients and refrigerate.
Building Your Gyro
1Begin with an open-faced paleo wrap. Add chopped salad, grilled chicken, fresh tomato, red onion and tzatziki sauce. Enjoy!
You can also substitute tapioca starch for the arrowroot flour.
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