Keto Classic Gyro Wrap
Satisfy your cravings for Mediterranean flavors while staying keto-friendly with this irresistible Keto Classic Gyro Wrap. This low-carb twist on the iconic Greek street food features tender, spiced ground lamb baked to perfection and served atop a homemade almond flour flatbread. Infused with aromatic spices like cumin, coriander, and oregano, the lamb is paired with crisp romaine lettuce, juicy tomato, refreshing cucumber, and a dollop of creamy, tangy tzatziki sauce for a vibrant burst of flavor. The flatbread, made from almond flour and psyllium husk, is quick to prepare and provides the perfect pliable, keto-approved wrap for your handheld masterpiece. Ready in just 40 minutes, this easy, healthy recipe is perfect for lunch, dinner, or even meal prep. Wholesome, gluten-free, and undeniably delicious, this gyro wrap proves that going keto doesn’t mean sacrificing taste or tradition.
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Recipe Information
Ingredients
- 1 pound Ground lamb
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 1 cup Almond flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Baking powder
- 1 teaspoon Apple cider vinegar
- 0.5 cup Boiling water
- 6 leaves Romaine lettuce leaves
- 1 medium, sliced Tomato
- 0.5 sliced Cucumber
- 0.25 thinly sliced Red onion
- 0.5 cup Tzatziki sauce
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the ground lamb, ground cumin, ground coriander, dried oregano, garlic powder, salt, and black pepper.
Mix well using your hands until the spices are evenly distributed.
Shape the lamb mixture into a loaf and place it on a baking tray.
Bake the lamb loaf in the oven for 20 minutes or until fully cooked.
Meanwhile, in a separate bowl, combine the almond flour, psyllium husk powder, and baking powder.
Add the egg and apple cider vinegar to the dry ingredients and mix well.
Slowly pour in the boiling water, stirring until you have a sticky dough.
Divide the dough into 4 equal portions.
Roll each portion between two pieces of parchment paper until you have thin, flat wraps.
Heat a non-stick skillet over medium heat and cook each wrap for 2-3 minutes on each side until golden brown.
Remove the cooked lamb from the oven and let it rest for 5 minutes before slicing thinly.
Assemble each gyro wrap by placing a flatbread on a plate.
Top with romaine lettuce leaves, tomato slices, cucumber slices, and red onion rings.
Add sliced lamb on top and drizzle with Tzatziki sauce.
Fold or roll the wrap and serve immediately.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.2 g | 196% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 6238 mg | 271% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 18.3 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 521 mg | 40% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2336 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
