You want the flavor bomb of a street-cart gyro without the carb crash that ruins your afternoon. Cool, let’s hack that. These Keto Gyro Lettuce Wraps give you crispy-savory meat, creamy tzatziki, and crunchy veggies wrapped in chilled lettuce that eats like a handheld salad—you know, one that actually slaps.
No pita, no problem. Just big flavor, fast timing, and zero regrets.
Why You'll Love This Recipe
- Big gyro flavor, tiny carb footprint: All the Greek vibes, none of the pita baggage.
- Meal-prep friendly: Cook the meat once, eat amazing wraps for days.
- 15–20 minutes start to finish: Faster than waiting for takeout, cheaper than delivery.
- Customizable: Lamb, beef, turkey—your call. Toppings are completely optional, but the flavor flex is real.
- Fresh and filling: Crisp lettuce + rich meat + cool tzatziki = crave-worthy balance.
Ingredients
- For the Meat
- 1 lb ground lamb (or half lamb, half beef; or ground beef/turkey as a swap)
- 1 tbsp olive oil (optional, if meat is very lean)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Pinch of cinnamon (trust me—classic gyro depth)
- For the Tzatziki
- 1 cup full-fat Greek yogurt
- 1/2 medium cucumber, seeded and grated
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1–2 cloves garlic, finely minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1/4 tsp sea salt, to taste
- For the Wraps
- 1 head romaine hearts, butter lettuce, or iceberg (choose large, sturdy leaves)
- 1 small tomato, diced
- 1/4 red onion, thinly sliced
- Handful of fresh parsley or mint, chopped
- Optional: Kalamata olives, sliced
- Optional: Feta cheese, crumbled
- Lemon wedges, for serving
Cooking Instructions
- Prep the lettuce and veggies: Rinse and dry lettuce leaves thoroughly so they don’t slip and slide.
Chop tomatoes, slice onions, and set aside.
- Make quick tzatziki: Grate cucumber, squeeze out excess water with a towel. Stir into yogurt with lemon juice, olive oil, garlic, dill, and salt. Chill while you cook.
- Season the meat: In a bowl, combine ground meat with salt, pepper, oregano, cumin, garlic powder, onion powder, smoked paprika, and cinnamon.
Mix just until combined—no overmixing.
- Cook it hot: Heat a large skillet over medium-high. Add olive oil if using. Crumble in the meat and cook 6–8 minutes, stirring occasionally, until browned with crispy bits.
Drain any excess fat if needed.
- Finish with a sear: Press meat in an even layer for 1–2 minutes to get those golden, gyro-style caramelized edges. Taste and adjust salt.
- Assemble: Lay out two lettuce leaves per wrap (double-layer for support). Spoon in meat, top with tomato, onion, herbs, olives, and feta.
- Sauce it up: Add a generous spoonful of tzatziki.
Squeeze lemon over the top for brightness.
- Wrap and eat: Fold the sides in and roll like a soft taco. Prepare to look smug at your life choices.
How to Store
- Cooked meat: Store in an airtight container up to 4 days in the fridge or 2–3 months in the freezer. Reheat in a skillet for best texture.
- Tzatziki: Keeps 3–4 days in the fridge.
Stir before serving; the cucumber releases water over time.
- Lettuce: Wash, dry, and store wrapped in paper towels inside a container. Use within 3 days for max crunch.
- Meal prep tip: Keep everything separate. Assemble right before eating so the lettuce stays crisp and proud, not soggy and sad.
Why This is Good for You
- Keto-friendly macros: Low carb, moderate protein, and healthy fats to keep blood sugar steady and energy up.
- Protein-forward: Supports muscle recovery and satiety, so you’re not raiding the pantry an hour later.
- Probiotic boost: Full-fat Greek yogurt packs gut-friendly cultures (FYI: choose unsweetened).
- Micronutrient mix: Herbs, onions, and tomatoes bring antioxidants and fiber without carb overload.
- Anti-junk insurance: When food tastes this good, ultra-processed snacks don’t stand a chance.
IMO, that’s a win.
Common Mistakes to Avoid
- Wet cucumber in tzatziki: Don’t skip squeezing it dry, or your sauce gets watery and sad.
- Flimsy lettuce: Use sturdy leaves and double them up. Romaine hearts or iceberg work best for structure.
- Under-seasoned meat: Gyro flavor needs bold spices. Taste and adjust salt and oregano as needed.
- Overmixing the meat: This makes the texture tough.
Mix just to combine.
- Skipping the sear: Browning equals flavor. Let the meat sit and caramelize for those crispy bits.
Mix It Up
- Protein swap: Use ground turkey + extra olive oil, or sliced rotisserie chicken with the same spice blend.
- Spice profile: Add coriander or a pinch of cayenne for heat. Want smoky?
Increase smoked paprika.
- Dairy-free: Use coconut yogurt for tzatziki and skip the feta. Still delicious.
- Extra crunch: Add thinly sliced cucumbers or shredded red cabbage.
- Sauce glow-up: Stir a touch of lemon zest into tzatziki or drizzle with a quick garlic-lemon olive oil.
- Meal-prep bowls: Skip the wrap, serve over chopped romaine with olives, feta, and tzatziki for a gyro salad.
FAQ
Can I use pre-cooked gyro meat from the store?
Yes, absolutely. Warm it in a skillet for a few minutes to revive the texture and add a squeeze of lemon to brighten the flavor.
What lettuce is best for wraps?
Romaine hearts and iceberg hold up the best.
Butter lettuce tastes great but is softer—double up the leaves to prevent breakage.
Is this recipe strictly keto?
Yes, as long as you keep portions reasonable and avoid sweetened yogurt. Carbs primarily come from the veggies and yogurt, which are minimal per wrap.
How do I make it spicier?
Add crushed red pepper or a dash of cayenne to the meat. You can also spike the tzatziki with a little harissa for a sneaky kick.
Can I bake the meat instead of pan-frying?
You can.
Press the seasoned meat into a thin layer on a sheet pan and bake at 400°F (205°C) for 10–12 minutes, then broil 1–2 minutes to crisp the edges.
What’s a good dairy-free sauce alternative?
Try a tahini-garlic sauce: tahini, lemon juice, water, garlic, salt, and a splash of olive oil. Creamy, low carb, and fantastic with gyro spices.
How many wraps does this make?
About 6–8 wraps, depending on leaf size and how generously you fill them. If you’re hungry, plan on two per person.
My Take
These Keto Gyro Lettuce Wraps do that rare thing: they hit the crave button and keep your macros clean.
The cinnamon-oregano combo delivers that unmistakable gyro note, and the chilled tzatziki ties it all together like a pro. It’s fast, flexible, and weekday-proof. Make a double batch of meat and thank your future self when lunch shows up in five minutes flat.
