1-First, trim excess fat from the 2 lb (1 kg) boneless, skinless chicken thigh fillets and slice them into thin strips for even cooking.

2-In a sealable bag, combine all the marinade ingredients: 3 large garlic cloves minced (about 3 tsp), 1 tbsp vinegar, 3 tbsp lemon juice, 1 tbsp extra virgin olive oil, 3 tbsp full-fat Greek yogurt, 1 1/2 tbsp dried oregano, 1 tsp salt, and black pepper to taste. Mix well to create a smooth marinade.

3-Add the chicken strips to the bag, seal it, and massage to coat every piece thoroughly. Let it marinate in the fridge for at least 2 hours ideally 3, up to 12 hours for the best taste.

4-While the chicken marinates, prepare the tzatziki: Remove seeds from 2 cucumbers, grate them to yield about 1/2 to 3/4 cup, and squeeze out excess liquid using clean towels. Mix with 1 1/4 cups full-fat Greek yogurt, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1 minced garlic clove, 1/4 tsp salt, and black pepper to taste. Let it sit for at least 20 minutes to blend the flavors.

5-In a bowl, combine the salad ingredients: 3 deseeded and diced tomatoes, 3 diced cucumbers, 1/2 finely chopped red Spanish onion, 1/4 cup fresh parsley leaves if you like, plus salt and pepper to taste.

6-Preheat your grill or frying pan over medium-high heat and brush with a little oil. Cook the chicken for 2-3 minutes per side until it’s golden and fully cooked, then let it rest loosely covered for 5 minutes.

7-Warm the 4 to 6 pita breads or flatbreads briefly. Assemble your gyros by layering the salad, cooked chicken, and tzatziki inside each one.

8-Roll the wraps tightly in parchment or foil, cut in half if you want, and serve right away. For a casual vibe, set out the components for everyone to build their own!