1-First Step: Brine the chicken Start by dissolving 2 tablespoons kosher salt in 4 cups cold water in a bowl or container. Add the 1 pound boneless skinless chicken breast cut into 1-inch pieces, then refrigerate for 30 minutes to 3 hours. This step matters more than it seems. Brining seasons the chicken from the inside and helps it stay juicy after cooking. Do not let it sit longer than 3 hours, or the texture can get too salty.

2-Second Step: Pickle the onions While the chicken brines, make the quick pickled veggies. In a small saucepan, heat 1/2 cup apple cider vinegar, 1 teaspoon kosher salt, and 1 tablespoon erythritol until the salt and sweetener dissolve. Place 1 sliced red onion in a bowl or jar, then pour the hot vinegar mixture over the top. Let the onions rest for at least 30 minutes, stirring occasionally. The color will turn brighter, and the flavor will mellow into that perfect tangy-sweet bite.

3-Third Step: Make the marinade In a bowl, whisk together 1/3 cup olive oil, 1/4 cup lemon juice, 2 tablespoons chopped fresh parsley, 1 teaspoon lemon zest, 1 teaspoon erythritol, and 1 teaspoon dried oregano. This marinade does a lot of the flavor work for you. It is simple, fresh, and packed with the same lemon-herb character people expect in a gyro-style dish.

4-Fourth Step: Get the keto naan ready If your 1 recipe keto naan is already made, warm it up and keep it covered so it stays soft. A damp paper towel works great if you are reheating it in the microwave. If you made the naan ahead, this is the perfect moment to bring it back to life. Warm flatbread makes the whole wrap feel more like a real sandwich and less like a quick assembly job.

5-Fifth Step: Coat and skewer the chicken Take the chicken out of the brine and pat it dry with paper towels. Add about half of the marinade and toss to coat. Thread the chicken pieces onto skewers, leaving a little space between them so they cook evenly. If you do not have skewers, you can cook the chicken directly on a grill pan, but skewers make it easier to flip and give the chicken a fun gyro-style look.

6-Sixth Step: Cook the chicken Cook the skewers on a grill or grill pan over medium-high heat for 5 to 7 minutes per side. The chicken should reach an internal temperature of 165°F. That is the safest point for fully cooked chicken, and it also means you will get juicy bites without drying out the meat. The edges should be lightly browned with a little char for the best flavor. Once the chicken is cooked, toss it in the reserved marinade. This last step gives the meat a glossy finish and adds even more lemon-herb flavor. If you like a more intense taste, let the chicken sit in the marinade for a few minutes before assembling.

7-Seventh Step: Assemble the wrap Lay the warm keto naan flat and spread a generous layer of 1 cup tzatziki sauce over it. Add the chicken, then top with the 2 chopped and deseeded roma tomatoes, 1 diced cucumber, 1/2 head romaine lettuce cut into strips, and 1 cup crumbled feta. Finish with the pickled onions. Fold it up and serve right away while everything is still fresh and warm.