Super Meat Turbo Wrap * Recipe

Marinate chicken

Slice chicken breasts into thin strips. In a bowl combine 1 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1/2 tsp oregano, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Toss chicken with marinade and let rest 15–30 minutes.

Season steak and gyro

Pat steak and gyro slices dry. Sprinkle steak with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika. If gyro meat is pre-seasoned, no extra seasoning is necessary. Toss sliced gyro with 1/2 tbs olive oil to prevent sticking.

Cook proteins

Heat a large skillet or griddle over medium-high heat and add 1 tbs neutral oil. Sear steak slices 1–2 minutes per side until browned and cooked to medium (internal ~135–145°F / 57–63°C). Remove and rest 5 minutes, then slice thinly against the grain if needed. In same skillet, add chicken strips and cook 4–6 minutes, stirring, until cooked through (internal 165°F / 74°C). Remove. In a separate pan or the same pan pushed to one side, warm gyro slices quickly 1–2 minutes just to brown edges (they are often pre-cooked).

Cook falafel and grape leaves

If using store-bought frozen falafel, bake or pan-fry according to package instructions (typically 3–4 minutes per side in 1 tbs oil until crisp). Warm stuffed grape leaves in a small saucepan over low heat with a splash (1–2 tbs) of water for 3–4 minutes until heated through. Halve falafel and grape leaves for easier assembly.

Warm the flatbreads: heat each wrap for 20–30 seconds per side in a dry skillet over medium heat or microwave for 10–15 seconds until pliable. If desired, lightly butter and toast 30 seconds per side for extra crispness.

Arrange base sauces: Spread 2 tbs tzatziki across the center of each warm flatbread in a line, leaving 2 inches clear at the edges. Dollop 1.5 tbs tahini or hummus alongside or opposite the tzatziki for variety.

Layer proteins: Divide cooked chicken, gyro slices and steak evenly between the two wraps (approx. 1/2 of each protein per wrap). Place halved falafel (3 per wrap) and 2 stuffed grape leaves (halved) on top of the meats. Drizzle optional hot sauce if desired.

Add vegetables and finishes: Top with shredded lettuce, sliced tomato, cucumber, red onion and pickled peppers as desired. Sprinkle chopped parsley and crumbled feta (optional) evenly over fillings.

Fold and finish: Fold the bottom edge of the flatbread up over filling, then fold the sides in and roll tightly to form a secure wrap. If you want a warm, sealed exterior, place seam-side down on a hot skillet and press with a spatula for 1–2 minutes per side until lightly golden and warmed through.

Cut each wrap in half on the diagonal and serve immediately with extra tzatziki, tahini or hot sauce on the side. Provide napkins—this is a hearty, multi-protein sandwich.