Grilled Gyro Wrap Recipe

Mix the meat and seasonings

In a large bowl combine ground lamb and ground beef. Add grated red onion, minced garlic, chopped parsley, dried oregano, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Add olive oil and lemon juice. If using, add the egg white to help bind. Mix thoroughly with clean hands or a spoon until spices are evenly distributed and mixture is homogeneous (about 2–3 minutes).

Marinate (brief rest)

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld; up to 4 hours for deeper flavor. If pressed for time, you can cook immediately.

Form for grilling or skillet

After resting, divide the mixture into six even portions (about 133 g each). You can either form loose patties or long oval logs to resemble sliced gyro meat. Compress each portion well so it holds together during grilling.

Cook the meat

Preheat a grill or a large heavy skillet (cast iron) to medium-high (about 400°F/200°C). If using a grill, oil the grates lightly. Brush patties or logs with a little olive oil. Cook 4–5 minutes per side, pressing lightly so they make contact with the surface; internal temperature should reach 160°F/71°C. For thicker logs, sear on all sides and finish in a 375°F/190°C oven for 6–8 minutes. Remove and let rest 5 minutes, then thinly slice or crumble the meat for assembling wraps.

While the meat rests, prepare vegetables: thinly slice tomatoes, red onion, and cucumber. Shred romaine lettuce. Place pickled banana peppers in a small bowl. If you prefer warmed vegetables, briefly toss tomato slices and onions in a hot skillet for 30–45 seconds, but typically served fresh.

Season sliced tomatoes and cucumbers with a pinch of salt and a drizzle (about 1 tsp) of olive oil if desired.

Warm the pita

Preheat oven to 350°F (175°C) or heat a skillet over medium heat. Lightly brush pita breads with 1 tbsp olive oil. Warm pita for 2–3 minutes per side in a skillet, or 4–5 minutes in the oven wrapped in foil, until pliable and lightly browned.

Assemble the gyro wraps

Lay a warmed pita flat. Spread about 2–3 tbsp tzatziki across the center of each pita. Layer 3–4 oz (about 85–115 g) of sliced cooked meat over the sauce. Add shredded romaine (about 1/3 cup), 2–3 tomato slices, a few cucumber slices, a little red onion, and 1–2 tbsp pickled peppers. Sprinkle 1–2 tbsp crumbled feta if using. Drizzle garlic sauce or hot sauce to taste (about 1 tsp to 1 tbsp depending on preference).

Fold or wrap the pita: fold the bottom edge up slightly and roll tightly, or wrap in parchment/aluminum foil to keep contents secure. Serve immediately.

If making quick tzatziki from scratch: combine 1 cup plain Greek yogurt, 1/2 cup grated and drained cucumber, 1 clove minced garlic, 1 tbsp lemon juice, 1 tbsp chopped dill or mint, and salt to taste. Chill for at least 15 minutes. Alternatively use store-bought.

Taste one assembled wrap and adjust salt, pepper, and hot sauce as desired. Serve additional sauces on the side.