Low Fat Gyro Wrap with Fries
Satisfy your craving for this Mediterranean classic with a healthy twist! Our Low Fat Gyro Wrap with Fries recipe combines tender, seasoned turkey strips, creamy homemade tzatziki sauce, and crisp romaine lettuce, all wrapped up in wholesome whole wheat flatbreads. Paired with oven-baked sweet potato fries seasoned to perfect golden crispness, this dish offers a guilt-free indulgence full of bold flavors and nutritious ingredients. Ready in just over an hour, this lighter take on a traditional gyro is perfect for clean eating enthusiasts, offering a high-protein, low-fat meal packed with fresh veggies and vibrant spices. Perfect for lunch, dinner, or meal prepping for the week ahead!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Turkey breast
- 4 pieces Whole wheat flatbreads
- 2 large Sweet potatoes
- 0.5 cup Greek yogurt
- 2 tablespoons Lemon juice
- 3 cloves Garlic
- 1 small Cucumber
- 1 medium Tomato
- 4 leaves Romaine lettuce
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- to taste Salt
- to taste Black pepper
Instructions
Preheat the oven to 200°C (400°F).
Peel the sweet potatoes and cut them into 1/2-inch thick fries.
In a large bowl, toss the sweet potato fries with 1 tablespoon of olive oil, paprika, salt, and pepper.
Spread the fries in a single layer on a baking sheet lined with parchment paper.
Bake in the preheated oven for 30-35 minutes, flipping halfway through, until crispy and golden brown.
Meanwhile, slice the turkey breast into thin strips.
In a large non-stick pan, heat the remaining tablespoon of olive oil over medium heat.
Add the turkey strips to the pan, sprinkle with dried oregano, salt, and pepper, and cook for 8-10 minutes or until cooked through and golden brown.
In a small bowl, combine Greek yogurt, minced garlic cloves, lemon juice, salt, and pepper to make the tzatziki sauce.
Grate the cucumber, squeeze out excess water, and mix into the yogurt sauce.
Dice the tomato and wash the romaine lettuce leaves.
Warm the whole wheat flatbreads in the oven or a dry pan for about 2 minutes each.
Assemble the gyro wraps by layering a romaine lettuce leaf on each flatbread, topping with cooked turkey strips, diced tomato, and a generous spoonful of tzatziki sauce.
Fold the flatbread over the filling, wrap in parchment paper or foil, and serve alongside the sweet potato fries.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 7120 mg | 310% | |
| Total Carbohydrate | 213.1 g | 77% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 36.4 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 414 mg | 32% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2306 mg | 49% | |
*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.
