Gyro Wrap Recipe

Prep and mix

Finely grate the onion (including the juices) into a bowl. Combine ground lamb and ground beef in a large mixing bowl. Add grated onion, minced garlic, dried oregano, ground cumin, ground coriander, black pepper, salt, and optional red pepper flakes. Mix thoroughly using your hands or a spoon until evenly combined and slightly sticky (about 2–3 minutes). Over-mixing is fine here — it helps the meat bind.

Form and chill

Shape the mixture into a loaf or several flat patties about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours) to firm up — this makes slicing and cooking easier and helps flavors meld.

Cook

Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Unwrap the meat and slice into thin strips if you shaped a loaf, or cook patties whole. Add meat to the hot skillet in a single layer (work in batches if necessary) and cook until well browned on one side, about 3–4 minutes. Flip and brown the other side, breaking up patties into bite-sized shreds with a spatula as they finish cooking. Total cooking time should be 6–8 minutes until internal temperature reaches 70°C (160°F) and juices run clear. Transfer cooked meat to a plate and keep warm; wipe skillet if needed between batches and add remaining 1 tablespoon olive oil.

Prepare the cucumber: grate the seeded cucumber, then place it in a fine mesh strainer or clean kitchen towel and squeeze out excess water until mostly dry (this prevents a watery sauce).

Combine: In a bowl, stir together the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and black pepper until smooth. Taste and adjust seasoning — add a little more lemon or salt if needed.

Chill: Refrigerate the tzatziki for at least 15 minutes so flavors marry. Can be made up to 24 hours ahead; stir before serving.

Warm the breads: Warm pita or flatbreads in a dry skillet over medium heat for 20–30 seconds per side, or wrap in foil and heat in a 180°C (350°F) oven for 5–7 minutes. Keep warm in a towel so they stay pliable.

Slice vegetables: Thinly slice tomatoes and red onion. Toss shredded lettuce with chopped parsley and a light pinch of salt if desired.

Assemble: Lay a warm pita flat. Spread 1–2 tablespoons of tzatziki down the center. Add a generous 3–4 ounces (about 80–110 g) of cooked gyro meat, then top with tomato slices, a sprinkle of red onion, a handful of shredded lettuce, and about 2 tablespoons crumbled feta. Squeeze a lemon wedge over the filling if desired.

Fold and serve: Fold the bottom of the pita up, then fold one side over to make a wrap. Serve immediately with extra tzatziki and lemon wedges on the side.