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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 234.7
  • Total Fat: 14.0 g
  • Cholesterol: 38.1 mg
  • Sodium: 80.5 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 22.6 g

View full nutritional breakdown of Gyro Meatball Wraps calories by ingredient
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Gyro Meatball Wraps

Submitted by: BTVMADS

Introduction

This is an easy, at-home take on the Gyro that I found on www.kalynskitchen.com Since there's no boring, cardboard-flavored pita in the way, these wraps are much more flavorful and much healthier than a restaurant gyro. This is an easy, at-home take on the Gyro that I found on www.kalynskitchen.com Since there's no boring, cardboard-flavored pita in the way, these wraps are much more flavorful and much healthier than a restaurant gyro.
Number of Servings: 4

Ingredients

    For the gyro meatballs:
    12 oz. extra lean ground beef (I used beef with 12% fat)
    1/2 onion, finely diced
    1/2 tsp. each kosher salt, onion powder, dried oregano, ground cumin and freshly ground black pepper
    1 tsp. garlic powder
    1 tsp. lemon zest
    olive oil, for brushing grill pan

    For the wraps:
    3/4 cup Tzaziki (you can buy it, or see "Tips" for a short recipe)
    1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)

    1 large head bib lettuce
    3/4 cup grape tomatoes

Tips

To make your own Tzaziki, chop up half a peeled cucumber, sprinkle it with salt, then let it drain in a collander while you make the meatballs. Rinse, then squeeze dry with paper towels. Mix the cukes with 1/2 cup Greek yogurt + 1 tbsp. lemon juice + 1/2 tsp. minced garlic + 1 tsp. dill.


Directions

In a food processor place the onion, herbs and spices, and lemon zest. Pulse until the onion is very finely chopped and the seasonings integrated. Transfer to a large bowl (If you don't own a food processor, just mince the onion as finely as you can, then mix with the seasonings in the bowl)

Add the ground beef to the bowl and use your hands to mix until the onion is evenly distributed through the meat.

Use a tablespoon to portion the meat and shape into small meatballs. *You can do this step hours ahead of time, storing the meatballs on a baking sheet in the fridge until cooking time*

Heat a grill pan or large saute pan over medium-high heat. Brush the pan with the olive oil and grill the meatballs, turning as they brown, for about 10 minutes or until cooked through.

While they cook, slice the tomatoes in half.

To make the wraps: place two or three meatballs in a double layer of lettuce leaves. Top with tzaziki, a pinch of dill, and tomatoes.

Serving Size: Makes 16 meatballs, for a total of 6-8 wraps

Number of Servings: 4

Recipe submitted by SparkPeople user BTVMADS.






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