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Chicken Gyro Lettuce Cups

Serves: 4 Time: 25 min


Tzatziki Sauce

  • 1/2 cup grated English cucumber
  • 1/2 tsp salt, divided
  • 3/4 cup plain Greek yogurt
  • 2 tbsp finely chopped Foxy Organic Parsley
  • 1 tbsp finely chopped Foxy Organic Dill 
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 1 clove garlic, minced 
  • 1/4 tsp pepper

Lettuce Cups

  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken thighs, cubed
  • 1 tbsp Greek seasoning
  • 1/4 tsp each salt and pepper
  • 1 head Foxy Iceberg Lettuce
  • 2 cups shredded Foxy Organic Spinach 
  • 1 cup diced tomatoes
  • 1 cup diced cucumber
  • 1/4 cup finely diced red onion


1. Tzatziki Sauce: Combine cucumber with 1/4 tsp salt; transfer to colander set over bowl. Let stand for 10 minutes; squeeze dry to remove excess moisture. In bowl, stir together cucumber, yogurt, parsley, dill, olive oil, lemon juice, garlic, remaining salt, and pepper. Refrigerate for at least 15 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

2. Lettuce Cups: Heat oil in skillet set over medium heat; cook chicken, Greek seasoning, salt and pepper for 8 to 10 minutes or until browned and cooked through. 

3. Remove 8 medium-size leaves from head of lettuce; set aside. Chop remaining leaves to make 1 1/2 cups. Divide chopped lettuce and spinach among lettuce cups. Top with chicken, tomatoes, cucumber and red onion. Drizzle with Tzatziki Sauce.

Tip: Substitute pork tenderloin for chicken thighs if desired.