Go Back
Chicken gyros smash tacos on a white plate topped with tzatziki, chopped cucumber, cherry tomatoes, red onion, and fresh cilantro

Chicken Gyros Smash Tacos

Chicken Gyros Smash Tacos combine bold Mediterranean spices with the fun handheld appeal of tacos. Seasoned ground chicken is smashed onto mini tortillas and seared until golden crispy, then topped with tzatziki, fresh cucumber, cherry tomatoes, and red onion. Ready in 25 minutes.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek-Inspired, Mediterranean
Calories: 615
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken fresh preferred
  • 1 tsp dried thyme
  • 1 tsp cumin
  • 1 tsp marjoram
  • 1 tsp garlic salt
  • 0.5 lemon, juiced freshly squeezed
  • 0.25 cup fresh cilantro chopped; flat-leaf parsley can be substituted
  • salt and pepper to taste
  • 1 tsp cooking oil plus more as needed per batch
  • 8 mini flour tortillas
  • 0.5 cup tzatziki store-bought or homemade
  • 0.5 cup cherry tomatoes chopped
  • 0.5 cup cucumber chopped
  • 1 red onion diced

Equipment

  • Large non-stick skillet
  • Large mixing bowl
  • Spatula
  • Air fryer (optional, for homemade fries)

Method
 

  1. If making homemade fries, peel and cut potatoes into thin fries. Soak in cold water, pat dry, toss with oil, paprika, and salt. Air fry at 400 degrees F for 20 to 25 minutes until crispy, shaking halfway through.
  2. In a large mixing bowl, combine ground chicken with thyme, cumin, marjoram, lemon juice, garlic salt, salt, and pepper. Mix thoroughly until spices are evenly distributed.
  3. Add chopped fresh cilantro and mix again until fully combined.
  4. Lay out the 8 mini tortillas on a flat surface. Spoon about 1 tablespoon of chicken mixture onto each tortilla and press down firmly to spread evenly across the full surface.
  5. Heat a large non-stick skillet over medium-high heat and add 1 teaspoon of oil. Place 1 to 2 tortillas chicken-side down. Cook for 3 minutes until golden. Reduce heat to medium-low and cook for 2 more minutes. If needed, add a splash of water and cover with a lid for 2 minutes to steam-finish. Chicken must reach 165 degrees F internally.
  6. Flip each taco and cook for 1 more minute on the tortilla side. Remove and keep warm in a low oven at 200 degrees F. Repeat with remaining tacos, adding oil between batches.
  7. Top each taco with tzatziki, fries if using, chopped cucumber, cherry tomatoes, diced red onion, a drizzle of extra tzatziki, and fresh cilantro. Serve immediately.

Notes

Store cooked chicken tortillas and fresh toppings separately for up to 3 days. Reheat tortillas chicken-side down in a dry skillet. Never reheat tzatziki or fresh vegetables. Ground chicken must reach 165 degrees F internal temperature.