Greek Chicken Gyros Smash Tacos
I’ve been having fun experimenting with different smash tacos lately, and this Greek-inspired version is definitely a standout. It takes everything you love about a classic chicken gyro — juicy, herby chicken, fresh veggies and creamy tzatziki — and gives it a crispy upgrade. Instead of grilling the chicken separately, the mince is pressed straight onto a tortilla and pan-fried until the meat caramelises on one side and the tortilla turns golden on the other.
Serves
6
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
- 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.
- 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!
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
- 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.
- 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!
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
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