Start by grabbing a large bowl and adding your greek yoghurt, garlic paste, paprika, oregano, and half the lemon juice. Season with salt and pepper, then mix well. Then, butterflying your chicken breasts and add it into the marinade. Combine, then set aside to marinate.
Cut into fine strips your red cabbage, white cabbage, red onion, and cucumber. Add to a large mixing bowl, along with half your olive oil, and the remaining lemon juice. Season with salt and pepper, mix well, then set aside.
Add a frying pan to medium-heigh heat. Once hot, add the remainder of your olive oil, followed by your marinated chicken breasts. Cook for 4 mins each side, ensuring they’ve browned slightly. Once done, set aside on a chopping board.
In the same pan, wipe away any liquid using a paper towel. Then, add in your flatbreads (one at a time if needed), and toast until warm and slightly charred on each side. Then, transfer these to one side, ready to assemble.
On a chopping board, evenly slice up your chicken so that it’s ready to be transferred into your flatbreads.
Divide your garlic mayo evenly across each flatbread, then top with your sliced chicken, along with a handful of slaw for each flatbread. Then, wrap up your flatbreads, diving the third one in half. Finally, transfer any leftover slaw into 2 side bowls to accompany your chicken gyros.
