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Chicken Gyro Zucchini Roll

Chicken Gyro Zucchini Roll
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A crispy parmesan-zucchini sheet rolled around juicy seasoned gyro chicken, tzatziki, and fresh vegetables. Low-carb, gluten-free, and high in protein

Ingredients

Scale

For the chicken:

  • 1 ½ lb (680g) boneless skinless chicken thighs, cut into bite-sized pieces
  • ¾ teaspoon salt
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon paprika
  • 1 tablespoon olive oil

For the zucchini roll:

  • 1 large zucchini, thinly sliced lengthwise and patted dry
  • 7 oz (200g) shredded parmesan cheese
  • ½ tablespoon olive oil
  • Salt, garlic powder, onion powder, and paprika, to taste

For assembly:

  • ¾ cup tzatziki
  • 1 medium tomato, sliced
  • ½ small red onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Preheat the oven to 400°F (200°C) and line a 12×17-inch rimmed baking sheet with parchment paper.
  • Cook the chicken: Toss the chicken pieces with the salt, garlic powder, onion powder, and paprika until evenly coated.
  • Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken, separating the pieces so they sit in a single layer. Cook for 8–10 minutes, turning occasionally, until browned and cooked through. Set aside.
  • Build the zucchini sheet: Sprinkle the shredded parmesan evenly across the lined baking sheet in a thin, complete layer covering the whole surface.
  • Lay the zucchini slices over the cheese side by side, just touching or barely overlapping, until the pan is covered.
  • Brush the zucchini lightly with olive oil, then season generously with salt, garlic powder, onion powder, and paprika.
  • Bake for 15–18 minutes, rotating the pan halfway through, until golden brown and crisp at the edges.
  • Assemble: Let the sheet cool for exactly 2 minutes — no longer, or the cheese will harden and crack when rolled. Flip the sheet over.
  • Spread the tzatziki in one long thick line across the sheet, then top with the chicken, tomato, red onion, and parsley, finishing with a little more tzatziki.
  • Roll tightly from the short side toward the opposite short side, using the parchment to help lift and guide it. Reposition the roll seam-side down, slice on a diagonal, and serve immediately.

Notes

  • Do not over-cool the sheet. Melted parmesan is pliable while warm and brittle once cool. Two minutes is the window. If it hardens, return it to the warm oven for 60–90 seconds.
  • Have everything ready before the pan comes out. Cook the chicken, mix the tzatziki, and chop the vegetables first.
  • Use the full amount of parmesan. It’s the structural layer of the wrap, not a topping.
  • Pat the zucchini dry before laying it on the cheese. Surface moisture stops the sheet from crisping.
  • Season generously. Zucchini is mild and absorbs a lot of seasoning.
  • Storage: Best eaten fresh. Store leftovers in an airtight container in the fridge for up to 1 day. The chicken and tzatziki store separately for 4–5 days.

Nutrition

Keywords: A crispy parmesan and zucchini sheet rolled around juicy seasoned chicken, tzatziki, and fresh vegetables. All the flavor of a gyro with none of the bread.

Find it online: https://masonrecipes.com/chicken-gyro-zucchini-roll/