After our many amazing trips to Greece with kids we have developed a liking for lots of Greek food. And while some of it is vegetarian friendly, not all of it is. We also really like to take traditional recipes and make them plant based. So this is a version of a Greek gyros recipe, made vegan. There are many versions but these traditional Greek gyros are similar to the ones we love from our favourite little takeaway restaurant in Heraklion. The marinade is so delicious it will have you wanting to make it all the time. This vegan gyros recipe (vegetarian gyros recipe) is so satisfying and my children love it as much as I do. It’s the perfect mid week dinner or a nice weekend treat.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
*AD / This post contains affiliate links & as an Amazon Associate we earn from qualifying purchases. We may also have been compensated in this post either financially or with products / stays. To read more see our Disclosure Policy.
Table of Contents
Click here to go straight to the recipe –
Jump to RecipeWhat is this Greek vegan gyros recipe?
This is a plant-based twist on a Greek classic. Using This Isn’t Chicken thigh pieces (but you can use tofu, or any other vegan protein pieces) marinated in garlicky oregano yoghurt, served with cooling tzatziki, crisp salad, homemade-style chips and warm pita bread. It’s the ultimate comfort wrap. Gyros are traditionally cooked on a spit and shaved into bread with salad and sauce – here we’re keeping it simple with a skillet or grill and still getting all those incredible Greek flavours.
What does it taste like?
Juicy, smoky “chicken” pieces coated in a punchy garlic and oregano marinade. Creamy vegan tzatziki brings freshness, while the tomato, cucumber and onion salad keeps it bright. Add in salty, crunchy chips tucked inside the pita and you’ve got the perfect balance of savoury, herby, fresh and indulgent.
Why you’ll love this Greek vegan gyros recipe
- 100% plant-based but full of Greek flavour
- Quick to prepare, perfect for a weeknight or a weekend feast
- The marinade is so good you’ll want to use it again and again
- A great DIY meal – set everything out and let everyone build their own wrap
- Feels like a proper Greek holiday treat at home
Key ingredients
- This Isn’t Chicken thigh pieces – the perfect meaty base for the gyros
- Oatly Greek yoghurt – creamy, tangy and the secret to the marinade
- Garlic and oregano – bold Greek flavours that shine through
- Pita bread – soft, warm and ideal for wrapping
- Potato chips (fries) – a traditional addition to gyros in Greece
- Tomatoes, cucumber, red onion – for freshness and crunch
- Vegan tzatziki – made with yoghurt, cucumber, garlic, olive oil and lemon
Ingredients (serves 2)
For the marinade and “chicken”
- 220 g This Isn’t Chicken thigh pieces (use any other vegan pieces you can find, plant based protein pieces, tofu, tempeh etc we use these because they’re as close to the original as possible)
- 3 tbsp Oatly Greek yoghurt
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp dried oregano
- Juice of half a lemon
- Salt and black pepper
To make the tzatziki
- 150 g Oatly Greek yoghurt
- ½ cucumber, grated and excess water squeezed out
- 1 garlic clove, finely minced
- 1 tbsp olive oil
- ½ tbsp red wine vinegar or lemon juice
- Salt and black pepper
For the wraps
- 2 pita breads
- 1 medium potato, peeled and cut into chips
- 1 tomato, sliced
- ½ cucumber, sliced
- ½ red onion, thinly sliced
- Fresh parsley, chopped
- Olive oil (for frying chips and brushing pitas)
- Pinch of sweet paprika
How to make our Greek vegan gyros recipe
- Marinate the “chicken” – Mix yoghurt, garlic, olive oil, vinegar, oregano, lemon juice, salt and pepper in a bowl. Add the This Isn’t Chicken pieces (sliced) and coat well. Leave for at least 30 minutes (longer is even better).
- Cook the chips – Heat oil in a pan and fry the potato pieces until golden and crispy. Drain on kitchen paper and season with salt.
- Make the tzatziki – Combine yoghurt, grated cucumber, garlic, olive oil, lemon juice, salt and pepper. Chill until ready to use.
- Cook the “chicken” – Heat a grill pan or skillet and cook the marinated “chicken” for 6–8 minutes, turning until golden and slightly charred.
- Prepare the pitas – Warm each pita in a dry pan or brush with olive oil and cook for 1–2 minutes per side until soft and flexible.
- Assemble the wraps –
- Place a pita on parchment paper.
- Spread a spoonful of tzatziki over the pita.
- Add a few pieces of cooked “chicken”.
- Top with chips, tomato slices, cucumber and red onion.
- Season with salt, pepper and a sprinkle of paprika.
- Add fresh parsley.
- Fold the pita over the filling, wrap tightly in parchment paper and tuck the bottom in to hold it together.
- Serve – Enjoy straight away with extra tzatziki and a side salad if you like.
Variations
- Swap This Isn’t Chicken for tofu or tempeh for a different texture.
- Add grilled peppers or aubergine slices to boost the veggies.
- Make it gluten-free with GF flatbreads.
- Add vegan feta for extra indulgence.
Serving suggestions
Serve with a big Greek salad, lemony orzo, or simply on its own as a loaded wrap. Great for barbecues, sharing feasts or a casual Friday night dinner.
Vegan gyros recipe success tips
- The longer you marinate, the better the flavour.
- Don’t skip warming the pita – it makes wrapping easier.
- Drain the cucumber well for the tzatziki so it’s not watery.
- Wrap in parchment paper or foil to hold everything together.
Frequently asked questions
Is gyros always made with chips inside?
In Greece, yes! The traditional pita gyros includes fried potatoes, and it’s delicious.
Can I make this in advance?
Yes – you can prep the marinade, tzatziki and salad ahead. Just cook the “chicken” and chips fresh for the best taste.
Is this recipe kid-friendly?
Absolutely – just go lighter on the garlic or onion if your kids prefer. Mine love it.
Nutritional information (per serving, approx)
- Calories: 485 kcal
- Fat: 18 g
- Carbohydrates: 58 g
- Sugar: 6 g
- Protein: 21 g
Our recipe card for vegan Greek gyros
Vegan Greek gyros
Ingredients
Method
- Marinate the “chicken” – Mix yoghurt, garlic, olive oil, oregano, lemon juice, salt and pepper in a bowl. Add the This Isn’t Chicken pieces (sliced) and coat well. Leave for at least 30 minutes (longer is even better).
- Cook the chips – Heat oil in a pan and fry the potato pieces until golden and crispy. Drain on kitchen paper and season with salt.
- Make the tzatziki – Combine yoghurt, grated cucumber, garlic, olive oil, lemon juice, salt and pepper. Chill until ready to use.
- Cook the “chicken” – Heat a grill pan or skillet and cook the marinated “chicken” for 6–8 minutes, turning until golden and slightly charred.
- Prepare the pitas – Warm each pita in a dry pan or brush with olive oil and cook for 1–2 minutes per side until soft and flexible.
- Place a pita on parchment paper.
- Spread a spoonful of tzatziki over the pita.
- Add a few pieces of cooked “chicken”.
- Top with chips, tomato slices, cucumber and red onion.
- Season with salt, pepper and a sprinkle of paprika.
- Add fresh parsley.
- Fold the pita over the filling, wrap tightly in parchment paper and tuck the bottom in to hold it together.
- Serve – Enjoy straight away with extra tzatziki and a side salad if you like.
More of our recipes
Greek baked aubergine and tomato with feta
Better than the one I had in Heraklion in Greece! Thank you