Easy Chicken Gyro Zucchini Roll
This chicken gyro zucchini roll offers a fresh, low-carb take on a beloved classic, proving that healthy eating can be bursting with flavor. The star of the show is the chicken, expertly seasoned and then quickly cooked in a skillet until perfectly tender.
The “roll” itself is a stroke of culinary genius for anyone seeking a low-carb and gluten-free option. Instead of traditional flatbread, long, thin strips of zucchini are used to cradle the savory chicken filling.
For gluten free rolls similar to this one, try this Ham + Cheese Scalloped Potato Roll or this Cheesy Ground Beef Scalloped Potato Roll.
These flexible zucchini ribbons are subtly enhanced with just Parmesan cheese and a touch of seasonings. When baked or lightly pan-fried, create a pliable yet sturdy wrapper that beautifully holds everything together.
Each bite delivers a harmonious blend of the well-seasoned chicken, cheesy zucchini and tzatziki. This chicken gyro zucchini roll is a delightful and healthy alternative for lunch or dinner.
If you like this recipe, you will also love my Easy Skillet Chicken Gyros or my Easy Zucchini Lasagna Loaf.
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Easy Chicken Gyro Zucchini Roll
Ingredients
Chicken:
- 1.5 lbs boneless skinless chicken thighs, cut into bite sized pieces
- 3/4 tsp each salt, garlic powder, onion powder + paprika
- 1 tbs olive oil
Zucchini Roll:
- 1 large zucchini, thin sliced + pat dry
- 7 oz shredded parmesan cheese
- 1/2 tbs olive oil
- salt, garlic powder, onion powder + paprika, to taste
Assembly:
- lazy tzatziki
- 1 medium tomato, sliced
- 1/2 small red onion, thin sliced
- 2 tbs fresh chopped parsley
Instructions
- Preheat oven to 400℉. Line a 12×17 inch baking sheet with parchment paper.
Chicken:
- Toss the chicken pieces with all of the spices listed in this section.
- Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add in the chicken (separating the meat) and cook for 8-10 minutes until done, brown and juicy. Set aside.
Zucchini Roll:
- Sprinkle the baking sheet with cheese so that there is a thin even layer of cheese. Next, line up all of the zucchini slices so that they are not totally overlapping but right next to one another. Lightly brush the zucchini with olive oil. Then, season with salt, garlic powder, onion powder and paprika generously. Bake for 15-18 minutes (rotating the pan halfway through) or until golden brown and crispy.
Assembly:
- Once the zucchini is done allow them to cool for just two minutes (don't wait too long because the zucchini sheet will harden and you won't be able to roll it). Flip the zucchini sheet over. In one long thick line, add on the tzatziki, chicken, tomatoes, onions, parsley and top with more tzatziki. Start rolling tightly from the short side of the rectangle, upwards towards the other short side. Reposition the roll on the baking sheet so that the seem side is down and tucked under the roll. Slice and serve!
Notes
- Store leftovers in an airtight container in the fridge.
Nutrition
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