Greek Chicken Gyros Smash Tacos

Lately, I’ve been loving experimenting with different smash taco recipes, and this one has to be a favourite. If you know me, you know I love Greek chicken gyros—juicy, herby chicken, fresh veggies, creamy tzatziki, all wrapped in a warm tortilla. So, I thought, why not turn it into a smash taco?

What goes in my Greek Chicken Gyros Smash Tacos?

This recipe takes the best parts of a traditional gyro and gives it a crispy, golden upgrade. Instead of grilling the chicken separately, I press it directly onto a tortilla and pan-fry it until the meat caramelises on one side and the tortilla crisps up on the other.

To keep it authentic, I’ve kept the seasonings simple: paprika, cumin, oregano, and plenty of garlic. The toppings are fresh and classic—cherry tomatoes, cucumber, red onion, crispy fries (a must!), and a generous dollop of tzatziki to tie it all together.

Why you’ll love this recipe

High in Protein – With over 40g of protein per taco, this is a meal that actually fills you up.

Crispy & Juicy – The smash technique gives you that perfect crunch while keeping the chicken tender.

Greek-Inspired Goodness – If you love gyros, this is a fun and easy way to switch things up.

Macro Breakdown (one Greek Chicken Gyros Smash Taco)

Calories: 437 kcal

Protein: 42g

Carbohydrates: 38g

Fat: 13g

This macronutrient breakdown is an estimate based on standard ingredient values. Actual macros may vary depending on ingredient brands, portion sizes, and cooking methods.

Greek Chicken Gyros Smash Tacos

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 6 mini or medium-sized tortillas

• 1 tbsp olive oil (for cooking)

• Chicken mixture:

• 1 kg chicken mince

• 1 tsp paprika

• 1 tsp ground cumin

• 1 tbsp dried oregano

• 4 garlic cloves, minced

• 3 tbsp fresh parsley, finely chopped

• Toppings:

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1/2 red onion, thinly sliced

• 3 potatoes, cut into match sticks

• Tzatziki

Directions

• Fries:
• Preheat the air fryer to 200°C. Spread the potatoes in an even layer and cook for 30 minutes, flipping halfway through for even crisping.
• Tacos:
• In a large bowl, combine the chicken mixture ingredients. Mix well and divide into 6 equal portions.
• Place a portion of the chicken mixture in the centre of each tortilla. Using your fingers or a spatula, press it evenly across the surface.
• Heat a nonstick pan over medium heat. Place the tortillas chicken-side down and cook for 2–3 minutes, until golden and crispy. Flip and cook the other side for 30 seconds or until the tortilla is lightly toasted.
• Top each taco with tzatziki, cherry tomatoes, cucumber, red onion, and fries. Serve immediately and enjoy!