American · Lunch
Lamb Gyro-Style Wrap
Marinated lamb shoulder is roasted and thinly sliced, then folded into a warm flatbread with cool cucumber-yogurt tzatziki, sliced tomato, red onion and crisp lettuce. Oregano, garlic, lemon and cumin season the meat in Greek-American gyro style. Served rolled tight and eaten by hand as a portable lunch.
$7
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
790Calories
42.9gProtein
44.9gFat
52.6gCarbs
8.2gSugar
4.1gFiber
1236mgSodium
170mgChol
17.9gSat Fat
protein-rich
mediterranean
hidden-gems
Instructions
1
Prep
Mince the garlic, then combine the lamb with olive oil, garlic, oregano, cumin, lemon juice, salt and pepper until slices are evenly coated.
2
Marinate
Cover the bowl and leave at room temperature 60 minutes so flavours penetrate the meat.
3
Roast
Spread the lamb on a lined tray and roast at 425F (220C) for 18 to 22 minutes until edges brown and crisp.
4
Build
Grate and squeeze the cucumber dry, stir into the Greek yogurt for tzatziki, then warm the flatbread in a dry skillet 30 seconds per side.
5
Plate
Spread tzatziki down the flatbread, layer on shredded lettuce, tomato, sliced red onion and lamb, roll tightly and cut in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless lamb shoulder
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp ground cumin
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 large flatbread (180g)
- 1/2 cup120g Greek yogurt
- 4 oz110g cucumber
- 44 tomato slices (100g)
- 11 red onion (120g)
- a small handful lettuce (25g)
