Preheat your oven to 425°F (220°C) and line a baking sheet with parchment. Pat the chicken dry, then toss with olive oil, cumin, paprika, garlic powder, oregano, salt, and pepper. Let the spices mingle for a few minutes while you prep the fries.
Prep the sweet potato fries: scrub the potatoes, cut into even sticks, and toss with olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer on another baking sheet. Bake 20–25 minutes, turning once, until edges are crisp and centers are tender.
Make feta tzatziki: in a bowl, combine yogurt, grated cucumber (squeeze out as much moisture as possible), minced garlic, lemon juice, and dill. Stir until smooth, then fold in the feta for a creamy, tangy bite. Chill while the chicken cooks to let flavors meld.
Cook the chicken: heat a skillet over medium-high heat with a light coating of oil. Add the seasoned chicken and cook about 5–6 minutes per side, until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into thin strips.
Warm the pitas: wrap in a damp paper towel and microwave 15–20 seconds, or heat them individually in a dry skillet for a few seconds until pliable. Assemble by laying in each pita, adding chicken, a dollop of tzatziki, then cucumber, tomato, and onion. Finish with a squeeze of lemon and a sprinkle of dill or parsley if you like.
Serve with the crispy sweet potato fries on the side. If you’re serving bowls instead of wraps, layer with a bed of lettuce, add chicken, tzatziki, and fries for a gyro-inspired bowl.
Optional: You can also enjoy as bowls; switch wraps for a gyro-bowl experience with greens.
