Gyro Lettuce Wraps

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Lamb Lettuce Wraps

These lamb lettuce wraps are a variation on the traditional Greek gyro – a quick version of ground lamb cooked with onions and flavored with traditional gyro spices. This would be great wrapped in warm pita bread of course, but for the grain free and/or low-carb crowd, the lettuce is a great option. The contrast between the warm, savory filling and the cool, crisp lettuce is wonderful.

You’ll need two heads of lettuce – the outer leaves are usually damaged, and the inner leaves delicious, but too small to serve as lettuce cups. Only the middle leaves of each head are useable as cups.

Gyro Lettuce Wraps
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Low-Carb, Gluten-Free, Primal
Cuisine: Middle Eastern
Yield: 8 servings
Tzatziki sauce:
  • ½ cup whole milk Greek yogurt
  • ½ medium cucumber, peeled, grated
  • ⅛ teaspoon kosher salt
  • 1 teaspoon minced garlic
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon finely minced mint leaves
Seasoning mix:
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon ground cumin
  • 16 large iceberg lettuce leaves (2 per wrap)
  • 1 tablespoon olive oil
  • 2 lb. ground lamb
  • 1 large onion, diced (8 oz)
  • 1 teaspoon kosher salt
  • 1 tablespoon minced garlic
  • ½ cup halved cherry tomatoes for garnish
  1. Prepare the Tzatziki sauce by combining its ingredients in a small bowl, using a fork. Set aside.
  2. Prepare the seasoning mix: in a small bowl, mix together the kosher salt, oregano, thyme, rosemary and cumin.
  3. Prepare the lettuce: wash and dry well. Remove any damaged outer leaves. Cut the lettuce in half, remove the core, and carefully remove the leaves, two at a time, to form the lettuce cups - 2 leaves per cup, nestled within each other. Arrange the lettuce cups on plates, or on a platter.
  4. Heat a large, deep skillet over medium-high heat, about 2 minutes. Add the olive oil and swirl to coat. Add the lamb, the onion and 1 teaspoon kosher salt. Cook, stirring often and breaking up the meat into small pieces, until meat is browned and onions are tender, about 7 minutes. Drain by pouring the lamb/onion mixture into a colander placed on a bowl, then return to the skillet.
  5. Add the seasoning mix. Cook 2 more minutes, stirring and making sure the meat is well-coated with the spices. Turn heat off.
  6. Divide the gyro mixture evenly among the lettuce wraps. Top each wrap with a dollop of tzatziki sauce and garnish with tomatoes. Serve immediately.
Nutrition Per Serving
Calories: 376; Fat: 29g; Carbohydrates: 5g; Sugar: 1g; Sodium: 377mg; Fiber: 1g; Protein: 21g

Lamb Lettuce Wraps

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