Serves 8
30 min
Gyro Lettuce Wraps
Recipe GLPRc08b491f26dcbb
Mediterranean-inspired lettuce wraps filled with seasoned ground lamb, fresh vegetables, and creamy tzatziki sauce. These light, grain-free wraps combine the bold flavors of a traditional gyro with the refreshing crunch of crisp iceberg lettuce leaves. A healthy, low-carb option perfect for lunch or appetizers.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ cup whole milk Greek yogurt
½ medium cucumber, peeled and grated
1 teaspoon finely minced mint leaves
1 teaspoon extra virgin olive oil
1 teaspoon minced garlic
2 lb ground lamb
1 large onion, diced (about 8 oz)
1 tablespoon olive oil
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)
½ cup halved cherry tomatoes for garnish
Directions
Make the tzatziki sauce by whisking together the Greek yogurt, grated cucumber, minced garlic, finely chopped mint, and 1 teaspoon of extra virgin olive oil in a small bowl. Mix until smooth and well combined. Set aside.
In another small bowl, combine the kosher salt, dried oregano, dried thyme, dried rosemary, and ground cumin to create the spice blend. Set aside.
Wash the iceberg lettuce thoroughly and pat dry with paper towels. Trim away any damaged outer leaves.
Cut the lettuce head in half and remove the core. Carefully peel away the leaves two at a time, nesting them together to form lettuce cups. Arrange the cups on a serving platter or individual plates.
Heat a large, deep skillet over medium-high heat for about 2 minutes until it is hot.
Add the tablespoon of olive oil to the skillet and swirl to coat the bottom evenly.
Add the ground lamb and diced onion to the hot skillet along with 1 teaspoon of kosher salt. Cook, stirring frequently and breaking the meat into small, fine pieces, until the lamb is browned and the onions are tender, about 7 minutes. The lamb should reach an internal temperature of 160°F.
Carefully pour the cooked lamb and onion mixture through a colander placed over a bowl to drain excess fat. Return the drained mixture to the skillet.
Sprinkle the spice blend over the lamb and onion mixture. Cook for 2 more minutes, stirring constantly to ensure the meat and onions are well coated with the seasonings. Remove from heat.
Divide the warm gyro lamb mixture evenly among the lettuce wraps. Top each wrap with a dollop of tzatziki sauce and garnish with halved cherry tomatoes. Serve immediately.
