Greek Lamb Gyro Wrap

Name: Greek Lamb Gyro Wrap
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1.5 lbs ground lamb; 4 garlic cloves, minced; 2 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp ground allspice; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tbsp olive oil; 4 pita bread rounds; 1 cup plain full-fat Greek yogurt; 1/2 cup English cucumber, grated, squeezed dry; 2 tbsp fresh lemon juice; 2 tbsp fresh dill, chopped; 2 Roma tomatoes, diced; 1/2 cup red onion, thinly sliced

Seasoned ground lamb formed into patties and pan-seared, then sliced and stuffed into warm pita with tzatziki, tomatoes, and red onion. Plan ahead: the tzatziki benefits from 30 minutes of chilling before serving.

40 minMediumServes 4620 cal/serving

GreekLunchStovetopStandardHigh ProteinPork-FreeAlcohol-FreeCorn-Free

Ingredients

1.5 lbs ground lamb
4 garlic cloves, minced
2 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground allspice
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tbsp olive oil
4 pita bread rounds
1 cup plain full-fat Greek yogurt
1/2 cup English cucumber, grated, squeezed dry
2 tbsp fresh lemon juice
2 tbsp fresh dill, chopped
2 Roma tomatoes, diced
1/2 cup red onion, thinly sliced

Instructions

1

Make the tzatziki: combine 1 cup plain full-fat Greek yogurt, 1/2 cup grated, squeezed dry English cucumber, half the minced garlic cloves, 2 tbsp fresh lemon juice, and 2 tbsp chopped fresh dill. Season with salt and pepper. Stir well, cover, and refrigerate for at least 30 minutes.
2

In a large bowl, mix 1.5 lbs ground lamb with the remaining minced garlic cloves, 2 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp ground allspice, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until combined. Form into 8 thin oval patties.
3

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the patties in batches and cook 3 to 4 minutes per side until the internal temperature reaches 160°F (71°C). Transfer to a cutting board and rest 3 minutes, then slice thinly.
4

Warm 4 pita bread rounds in the dry skillet for 30 seconds per side.
5

Spread tzatziki on each warm pita. Top with sliced lamb, 2 diced Roma tomatoes, and 1/2 cup thinly sliced red onion. Fold and serve immediately.

Questions

Can I make Greek Lamb Gyro Wrap dairy-free?

Yes. The dairy in this entry is 1 cup plain full-fat Greek yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

Can I make Greek Lamb Gyro Wrap gluten-free?

Yes. The gluten in this entry is 4 pita bread rounds. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Greek Lamb Gyro Wrap keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Greek Lamb Gyro Wrap?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Gigantes Plaki (Baked Giant Beans) side
Dakos salad
Avgolemono Soup (Lemon Chicken Rice) soup
Frappe (Greek Iced Coffee) drink

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