Greek lamb lettuce wraps are the healthy and tasty alternative to Greek gyro – ground lamb cooked with onions and flavored with traditional gyro spices.
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.
Lettuce wraps work well
Of course, gyro meat is great when wrapped inside warm pita bread. 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 when making these lamb lettuce wraps. 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 lettuce wraps.
I used to be suspicious of using lettuce as a wrap, declaring it too fragile and messy. I actually changed my mind after eating at a fast food restaurant. The protein-style burger at In-n-Out was fabulous, so I changed my mind about lettuce wraps. These days I even use them for sandwiches – as in this yummy lettuce wrap sandwich.
What sides to serve with lamb lettuce wraps
The best thing about these wraps? They are a complete meal. You don’t need to bother with sides! Although if you wish, this simple tomato salad is an easy and tasty side to serve with lamb lettuce wraps.
Is this a healthy recipe?
I believe it is. Lamb meat is very nutritious. And while iceberg lettuce is considered by some to be pretty much void of nutrients, this is not really the case. Iceberg lettuce is in fact quite healthy.
What about leftovers?
Leftovers keep well in the fridge, in a sealed container, for 3-4 days. Not the lettuce wrap of course, but the cooked lamb and the tzatziki sauce.
Lamb Lettuce Wraps
- 1/2 cup whole milk Greek yogurt
- 1/2 medium cucumber, peeled, grated
- 1/8 teaspoon kosher salt
- 1 teaspoon minced garlic
- 1 teaspoon extra virgin olive oil
- 1 teaspoon mint leaves, finely minced
- 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
- 1/2 cup cherry tomatoes, halved, for garnish
- Prepare the Tzatziki sauce by combining its ingredients in a small bowl, using a fork. Set aside.
- Prepare the seasoning mix: in a small bowl, mix together the kosher salt, oregano, thyme, rosemary and cumin.
- 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.
- 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.
- Add the garlic and the seasoning mix. Cook 2 more minutes, stirring and making sure the meat is well coated with the spices. Turn heat off.
- Divide the gyro mixture evenly among the lettuce wraps. Top each wrap with a dollop of tzatziki sauce and garnish with tomatoes. Serve immediately.