Skip to main content

Make these gyros on the BBQ for an extra smokey flavour! The most delicious handheld wrap.


4 Rebel Bakehouse Spinach Wraps

2 large agria potatoes, cut into chunky chips
4 free range chicken thighs – about 600g
½ cup yoghurt
1 clove garlic crushed
1 lemon, juiced
1 tbsp olive oil
2 tsp paprika
1 tsp coriander
1 tsp oregano
Salt & pepper
1 cup tzatziki* (or make your own using our recipe)
Diced cherry tomatoes, sliced red onions & extra herbs to serve

Makes 4 servings
Takes 40 minutes to make + marinading time


  1. Slice the chicken thighs into thin strips and place in a mixing bowl with the yoghurt, garlic, lemon juice, olive oil, paprika, coriander, oregano, salt & pepper. Toss to coat. Cover and refrigerate to marinate for at least 30 minutes, or ideally overnight for ultimate flavour.
  2. When you’re ready to cook, put your chips in the oven at 230°C fan bake, until extra golden & crispy. Sprinkle with flakey sea salt & dust with paprika.
  3. While the chips are in the oven, thread the chicken pieces onto the skewers, packing them on tightly so they are nice and compact.
  4. Grill the chicken skewers in a griddle pan or on the BBQ over a medium-high heat until golden, lightly charred and cooked through – about 15 minutes.
  5. To serve, lightly toast the Rebel Bakehouse Spinach Wraps until just warmed through. Pile each wrap with the paprika dusted chips, grilled chicken, dollops of tzatziki and fresh tomatoes & onion. Finish with a handful of herbs and wrap up and enjoy!


  • ½ cucumber grated
  • 1 clove garlic
  • ½ lemon, juiced
  • Salt
  • Fresh herbs – mint & dill
  • 1/3 cup yoghurt


  1. Squeeze any excess moisture from the grated cucumber then place in a bowl with the garlic, lemon, herbs and yoghurt. Mix to combine, then season with salt & pepper.