1-First Step: Brine the chicken Start by cutting 1 pound boneless skinless chicken breast into 1-inch pieces if that has not already been done. In a large bowl, dissolve 2 tablespoons kosher salt in 4 cups cold water. Add the chicken pieces and let them brine for 30 minutes to 3 hours. This step helps the meat stay juicy, tender, and flavorful. While the chicken brines, you can prep the onion and naan so the rest of the recipe moves smoothly. This is one of those easy kitchen wins that makes the whole dish taste better.

2-Second Step: Pickle the red onion Next, make the quick pickled onions. In a saucepan, mix 1/2 cup apple cider vinegar, 1 teaspoon kosher salt, and 1 tablespoon erythritol. Heat just until the sweetener and salt dissolve. Then pour the hot mixture over 1 sliced red onion and let it sit for at least 30 minutes. The onions become tangy, lightly sweet, and perfect for balancing the rich chicken and feta. If you are short on time, this can be done earlier in the day or even the night before.

3-Third Step: Prepare the low-carb naan Make 1 recipe for low-carb naan according to its recipe instructions. Keep it warm while you finish the rest of the wrap. If you are meal prepping, you can make the naan ahead and reheat it later wrapped in a damp paper towel. That keeps it soft and ready for filling.

4-Fourth Step: Mix the marinade In a bowl, whisk together 1/3 cup olive oil, 1/4 cup lemon juice, 2 tablespoons chopped fresh parsley, 1 teaspoon lemon zest, 1 teaspoon erythritol, and 1 teaspoon dried oregano. This mixture should taste bright, herby, and slightly sweet. It is the flavor base that gives the chicken that classic gyro-style taste. Because the marinade is simple, every ingredient matters. The lemon wakes everything up, while the oregano and parsley give it that familiar Mediterranean feel.

5-Fifth Step: Coat and cook the chicken Remove the chicken from the brine and pat it dry well. Coat the pieces with half of the marinade, then thread them onto skewers if you are grilling. You can also cook them in a pan if that is easier. Grill or pan-cook the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F. Once the chicken is cooked, toss it in the reserved marinade. This adds even more flavor and keeps the meat from tasting dry. Make sure the chicken is fully cooked before assembling the wraps.

6-Sixth Step: Build the wrap To assemble, spread tzatziki sauce over the warm low-carb naan. Add the chicken on top, followed by the pickled onions, 2 chopped and deseeded roma tomatoes, 1 diced cucumber, 1/2 head romaine lettuce cut into strips, and 1 cup crumbled feta. The layering matters because it gives you creamy, crunchy, tangy, and juicy bites all in one wrap. If you like a messier, sauce-heavy gyro, add a little extra tzatziki on top. If you prefer a tighter wrap, keep the filling closer to the center and fold it up gently.

7-Final Step: Serve right away Serve the wrap while the naan is warm and the chicken is freshly cooked. The contrast between the hot chicken, cool vegetables, and creamy tzatziki makes this dish especially satisfying. It is hearty enough for lunch or dinner, but still fresh enough to keep things from feeling heavy. If you are serving a group, set everything out buffet-style so everyone can build their own. That makes the meal feel casual, fun, and easy to customize.