Gryo Wrap Sandwich with Tzatziki Sauce
You'd never know these Gyro Wraps were AIP-compliant sandwiches! The meat and flatbread freezes exceptionally well and can be reheated in seconds.
You ever create something that you're so intensely proud of? That's these Autoimmune Paleo (AIP Diet) Gyro Wrap Sandwiches for me.
Sometimes I get it in my head to create something and it fails MISERABLY. There are quite a few recipes in my past that I was excited to AIP-ify or Paleo-ify and they just were disasters. Not even fit to give to a dog (though to be honest, our dogs seem to eat better than we do…).
But this wrap? This one worked and I'm over the moon about it!
It tastes JUST like the gyro wraps you'd get in a Mediterranian restaurant and yet, it's compliant for the AIP diet!
I made a video demonstrating how to make these wraps on YouTube, so you can watch this and/or skip ahead to read about it.
AIP Gryo Wrap Sandwich Recipe (with Tzatziki Sauce)
Ingredients
For the AIP Gyro Meat:
- 1 medium/large Yellow Onion (quartered)
- 3 cloves Garlic (peeled)
- 1 lb Ground Beef
- 1 lb Ground Lamb
- 2.5 tbs Primal Palate Super Gyro Seasoning OR 1 tbs dried Thyme + 1 tbs dried Oregano + 1 tsp dried Rosemary + 1.5 tsp Sea Salt
For the Tzatziki Sauce:
- 1 cup Coconut Cream (2 x 5.4 oz cans or 1/2 x 14 oz can)
- 1/2 medium Cucumber (finely diced)
- 1 tbs Lemon Juice
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tsp dried Dill (or 1 tbs fresh)
- pinch Sea Salt
For the Wraps:
- AIP Flatbreads
- Mixed Greens or lettuce
- Sliced Red Onion (optional)
- Sliced Cucumber (optional)
- Gyro Meat
- Tzatziki Sauce
Instructions
For the Gyro Meat:
- Preheat the oven to 325 F. Line a loaf pan with parchment paper.
- Place the onion and garlic in a food processor and pulse until chopped into small pieces.
- Add the rest of the ingredients until the mixture is smooth and pasty looking.
- Scrape the mixture out of the food processor into the lined loaf pan. Press it down as much as you can.
- Bake for 60 minutes.
- Remove from the oven and let cool. Pour off the excess fat (preferably into the trash can so it doesn't clog up your pipes) and then if possible, let chill in the fridge or on your counter for at least 20 minutes (this isn't necessary but does make slicing a lot easier).
- Slice the loaf into thin, 1/4 inch wide slices. If you want to freeze the slices, do so at this point by laying each piece flat on a baking sheet or glass dish for several hours. Remove from the freezer, place small pieces of parchment in between each slice and place into a plastic bag for storing in the freezer. Go directly to step 8 when needed.
- Heat a pan over medium heat and then add your preferred cooking oil (coconut oil works well). Add the slices and cook for several minutes a side, until browned.
For the Tzatziki Sauce:
- Mix all of the ingredients together and serve or refrigerate for later.
To assemble the wraps:
- Lay the flatbread down on a plate or parchment paper. Lay some mixed greens, 2 pieces of gyro meat, optional red onion slices and cucumbers, and a dollop of Tzatziki Sauce on top of the wrap. Roll it all on up and enjoy!
