lamb gyro lettuce wrap

Jules’ boys love a good flavor-filled gyro! Here we use romaine lettuce as the perfect stand-in for pita bread. Stuffed with succulent braised lamb and plenty of veggies, it’s great for lunch on the go.

Yield 1 serving
Prep Time 15 minutes
Cook Time None
CLEANSE

6 large romaine lettuce leaves

¼ cup finely chopped baby spinach

¼ English cucumber, sliced (about 8 slices)

⅓ red onion, thinly sliced

¼ cup pitted Kalamata olives

¼ cup halved artichoke hearts (from a jar or can, packed in water)

½ cup Greek-Style Braised Lamb

½ cup Green Tzatziki Sauce

1   To make the wrap, lay a piece of parchment paper on a cutting board or work surface. Layer the romaine leaves horizontally in the center of the parchment paper to create a lettuce base 8 to 9 inches wide.

2   Fill the wrap by spreading out the spinach, and then layer on the cucumber, onion, olives, artichokes, and lamb. Spread evenly across the romaine leaves, leaving room at the outside edges for rolling your wrap in step 3. Top with green tzatziki sauce.

3   When you have all your fillings in place, starting at the end closest to you, roll the lettuce wraps burrito-style, as tightly as possible, using the parchment paper as your base.

4   Halfway through rolling, tuck the ends of the wrap toward the center, and then continue to roll the lettuce wrap, keeping the parchment paper as taut as possible.

5   Cut the wrap in half and then wrap in another piece of parchment paper, and refrigerate until ready to eat.

note

Creating a romaine wrap in parchment paper is not as hard as it sounds. Think deli-style wrap or your standard sub shop method. With practice, you’ll get the hang of this and be so glad you did. These wraps are the perfect to-go lunch, and the filling combinations are endless.