Lamb Gyro Flatbread WrapsJump to Recipe
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I’m a sucker for a good gyro, which usually means that it was sold out of a street cart. I can’t get enough of it, but it’s pretty hard to make at home. Instead of using a traditional gyro setup though, I’ve found that you can get really close to the traditional flavors with good ground lamb and a few other delicious elements.
For this version, I wrapped mine up in Multigrain with Flax Flatout Flatbread wraps. The mix of crunchy veggies, creamy sauce, and savory lamb is pretty out of this world. If you’re a gyro fan, you gotta try this homemade version!
Lamb Gyro Flatbread Wraps
- 1 pound ground lamb
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ white onion diced
- 6 Flatbread wraps
- ½ red pepper sliced thin
- ½ green pepper sliced thin
- Baby spinach
- Cherry tomatoes halved
- 4 oz. feta cheese crumbled
Labneh Tzatziki Sauce:
- 1 ½ cups Labneh
- ½ English cucumber minced
- ¼ cup diced red onions
- 1 clove garlic minced
- ½ lemon juice only
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- Pinch of salt and pepper
- To cook lamb, add a drizzle of olive oil in a large skillet over medium heat. Add ground lamb and cook for about 8 minutes, breaking it up as it browns. Add spices and diced onion once it’s cooked and cook for another minute or two to soften onion. If the mixture is very greasy, drain off some of the rendered fat. Keep lamb warm until serving.
- For Tzatziki sauce, add labneh to a large bowl along with cucumber, onion, lemon, olive oil, vinegar, and salt and pepper. Stir together really well and taste. Adjust to your liking!
- Prepare other wrap ingredients.
- Make a wrap by add a big spoonful of tzatziki to a flatbread wrap. Top with a few spoonfuls of seasoned lamb and fresh veggies. Finish with a little crumbled feta and serve immediately!
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
Lamb Gyro Flatbread Wraps
The sauce for these wraps is almost as important as the lamb! Traditionally, tzatziki sauce is made with yogurt, but I like to use labneh for a slightly richer version. You should be able to find labneh in most stores these days (it should be in the yogurt section), but if you can’t you can substitute the same amount of Greek yogurt in the recipe.
Stir all the ingredients together and this sauce is done. You might have some leftover sauce, but that’s no problem. It’s great as a dip on chips or used with fresh veggies.
These wraps are really fast to make once you cook the lamb, so I recommend having everything ready to go. That means slicing up the peppers and rinsing the tomatoes and spinach. After I took this photo I decided to halve the tomatoes and I’d recommend doing that for easier wrapping!
I kept the lamb really simple. Just cook it in a large skillet over medium heat until it’s nicely browned. Add some parsley, cumin, onion, and garlic and you’re in business!
Depending on the lamb you have available, you might need to drain off some of the fat from the lamb. My version was great though.
This is ready for some wraps!
I recommend setting up a little assembly station and people can help themselves (and they will!)
These lamb gyro flatbread wraps are one of my new favorite quick meals.
In fact, I got so hungry looking at them while I wrote this post that I’m gonna go make one right now for dinner!