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Easy Low Carb Gyros Wraps

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 96543
cook method: outdoor grill, microwave

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Tzatziki Sauce

1/2 medium cucumber, peeled, seeded, and chunked
8 large fresh mint leaves, more as desired
1 clove garlic, crushed
1/2 cup plain yogurt (preferably Greek style)
1/2 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1 tablespoon red wine vinegar
1/2 lemon, juiced

Condiment "Salad"

1 small white or yellow onion
1/2 medium cucumber, peeled, seeded, and diced
1 medium tomato, seeded and diced
sea salt and pepper to taste
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil (preferably Greek)


4 fresh lamb and mint sausages (about polish dog size, 7" long)
4 large low-carb tortillas
1 tablespoon extra virgin olive oil (preferably Greek)

Spice mixture for tortillas

1 teaspoon fine salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cumin


At least 30 minutes (but up to 1 day) in advance, make the tzatziki sauce: Put the cucumber into the workbowl of a food processor. Add the mint leaves, crushed garlic clove, yogurt, salt, pepper, onion powder, vinegar and lemon juice. Blend until smooth. Taste and adjust seasonings, adding a bit more salt, pepper and/or vinegar to achieve a piquant flavor.

Pour into a container, cover tightly, and refrigerate for 30 minutes or more to develop the flavors.

Make a condiment "salad" as follows: Peel and thinly slice the onion and place it in a small bowl; cover with water and a splash of vinegar or lemon juice and let it soak a few minutes to take away the "bite".

Place the cucumber and tomato into a bowl and sprinkle with a little sea salt (to taste) and pepper. Add the red wine vinegar and olive oil and toss gently to coat.

Just before serving, add the onions and toss again to combine.

When ready to grill or griddle the meat: Split the sausage casings lengthwise and peel away from the meat; discard casings. Press the link into a flat, thin rectangle, no more than 1/2" thick.

Grill the thin patties for about 2 1/2 to 3 minutes per side; remove from grill to a plate and let them rest for a few minutes. Slice each in half lengthwise before serving.

Brush each tortilla on one side with olive oil and sprinkle lightly with the spice mixture for tortillas. Wrap each of the tortillas in a sheet of paper towel, roll up burrito style.

Just before assembling the sandwiches, microwave on high power for about 40 seconds until warm and softened. (Do large quantities in batches or stack them flat with lightly-moistened paper towels between and warm them on a baking sheet in a slow oven (180 degrees) for 10 to 15 minutes.)

Put the platter of meat, the salad condiment, the tzatziki sauce, and the tortillas on the table for assembly by the happy gyros eaters.

To assemble the gyros: Unwrap a tortilla and lay it flat on the plate. Spread a tablespoon or two of tzatziki sauce onto the middle, lay on several strips of lamb, top with a mound of condiment salad and a bit more sauce.

Roll up, get your napkin ready, and enjoy! Shout Opa!

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Nutritional data has not been calculated yet.

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