Lamb Gyro Parchment Wraps

Gyro takes its name from the Greek word for turn, nodding to classic spit-roasted meat. This sheet-pan take spreads spiced ground lamb thin on parchment for quick browning, then tucks it into warm wraps with crisp cucumber and tomato.

Serves 4 · 15 min prep · 14 min cook

Estimate for one serving

• 445 cal
• 32g protein
• 28g carbs
• 22g fat

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Ingredients

• 1 lb ground lamb
• 1/2 yellow onion, grated
• 3 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 small whole-wheat or low-carb tortillas
• 1 cucumber, thinly sliced
• 1 large tomato, diced
• 1/2 red onion, thinly sliced
• 1 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 sheet parchment paper

Instructions

1. 1Preheat oven to 425°F and line a rimmed sheet pan with parchment paper for easy cleanup and even browning.
2. 2In a bowl combine ground lamb, grated onion, minced garlic, oregano, cumin, smoked paprika, salt, and pepper; mix gently with clean hands until just combined.
3. 3Spread the seasoned lamb mixture into a thin even rectangle on the parchment, about ½-inch thick, so it cooks quickly like gyro meat.
4. 4Bake 12 to 14 minutes until the edges are browned and the internal temperature reaches 160°F; rest 3 minutes then slice into thin strips with a sharp knife or pizza cutter.
5. 5While the lamb bakes, stir Greek yogurt with chopped dill, lemon juice, and salt to make a quick tzatziki-style sauce.
6. 6Warm the tortillas briefly in a dry skillet or microwave so they are pliable and ready to wrap.
7. 7Lay each tortilla flat and spread a spoonful of the yogurt sauce down the center.
8. 8Pile warm lamb strips, cucumber slices, diced tomato, and red onion onto each tortilla.
9. 9Fold the sides in and roll tightly into compact wraps that hold together for midday eating.
10. 10Serve immediately or wrap in foil for portable work-friendly lunches that stay fresh for hours.