Greek Chicken Gyro Nachos | Dairy Farmers of Manitoba

Greek-Style Chicken Gyro Nachos


20 min


25 min

Serving Size

4 servings

This recipe is a Greek-inspired take on nachos! These Greek chicken gyro nachos feature olives, feta, and baked pita chips. Simply divine!



  • 1 cup (250 mL) plain Greek yogurt
  • 1/2 cup (125 mL) grated and squeezed dry cucumber
  • 1 large clove of garlic, minced
  • 2 Tbsp (30 mL) lemon juice
  • 1 Tbsp (15 mL) fresh dill, chopped
  • 1/2 tsp (2 mL) salt



  • 3 round pocket-style pitas
  • 3 Tbsp (45 mL) butter, melted
  • 2 tsp (10 mL) oregano
  • 1/2 tsp (2 mL) salt



  • 2 Tbsp (30 mL) butter
  • 1 cup (250 mL) red onion, diced
  • 12 oz (375 g) boneless skinless chicken breast, chopped
  • 1 tsp (5 mL) oregano
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/2 cup (125 mL) Kalamata olives, pitted and sliced
  • 1 cup (250 mL) crumbled Canadian cow’s milk Feta cheese
  • 1 medium, chopped vine-ripened tomato



1. In a bowl, stir together yogurt, cucumber, garlic, lemon juice, dill and salt. Cover and refrigerate until ready to use.

Baked Pita Chips:

1. Preheat oven to 400°F (200°C). Separate pitas around the circumference into 2 flat circles and place 3 on a baking sheet. Stir together melted butter and oregano and brush over pitas. Sprinkle with half of the salt and bake for about 4 minutes or until golden. Repeat with remaining pitas. Let cool.

Nacho Topping:

1. Meanwhile, in a large skillet, melt butter over medium heat. Add onion and cook for 5 minutes or until softened. Add chicken, oregano, salt and pepper and cook, stirring for about 10 minutes or until chicken is no longer pink inside.
2. Break up pita chips into large ‘chip’-size pieces and spread evenly over a parchment paper-lined baking sheet. Top with chicken mixture. Sprinkle with olives and feta. Bake for about 5 minutes or until Feta cheese melts slightly. Remove from oven and drizzle with tzatziki and tomato to serve.




  • Try adding fresh toppings like shredded lettuce, herbs or cucumber after baking.