Keto Gyro Wrap with Fries
Indulge in the savory flavors of the Mediterranean with this keto gyro wrap with fries—a low-carb twist on a classic favorite! Packed with juicy, oven-roasted ground lamb seasoned with garlic, oregano, and onion powder, these lettuce-wrapped gyros are brimming with freshness thanks to crisp cucumber slices, tangy cherry tomatoes, sharp red onion, and creamy, crumbled feta. Drizzled with a cool tzatziki sauce and served alongside perfectly seasoned, oven-baked jicama fries, this recipe delivers a guilt-free comfort food experience. Ready in just under an hour, it's a satisfying meal perfect for keto enthusiasts and anyone craving bold, wholesome flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Ground lamb
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 leaves Romaine lettuce leaves
- 1 medium Cucumber, sliced
- 150 g Cherry tomatoes, halved
- 0.5 medium Red onion, thinly sliced
- 100 g Feta cheese, crumbled
- 0.5 cup Tzatziki sauce
- 500 g Jicama, peeled and cut into fries
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder (for fries)
- 0.5 teaspoon Salt (for fries)
- 0.5 teaspoon Black pepper (for fries)
Instructions
Preheat oven to 200°C (392°F).
In a large bowl, mix together ground lamb, olive oil, garlic powder, onion powder, dried oregano, salt, and black pepper until well combined.
Shape the mixture into a loaf and place it on a baking sheet lined with parchment paper.
Bake in the preheated oven for 30 minutes or until the lamb is cooked through and golden brown.
Remove from oven and let it rest for 5 minutes before slicing thinly.
While the lamb is baking, prepare the jicama fries. In a mixing bowl, toss jicama sticks with olive oil, paprika, garlic powder, salt, and black pepper.
Spread the jicama fries on a separate baking sheet lined with parchment paper.
Bake in the oven for 30-35 minutes, flipping halfway through, until the fries are golden and slightly crispy.
To assemble the gyro wraps, lay two romaine lettuce leaves on a flat surface overlapping slightly.
Place a few slices of cooked lamb onto the lettuce leaves.
Top with cucumber slices, cherry tomato halves, sliced red onion, and a sprinkle of crumbled feta cheese.
Drizzle with tzatziki sauce.
Carefully roll the lettuce leaves around the filling to form a wrap.
Serve the gyro wraps warm with the jicama fries on the side.
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5692 mg | 247% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 25.9 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 862 mg | 66% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3904 mg | 83% | |
*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.
