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black plate with four colorful lamnb gyro wraps and yogurt sauce

Lamb Gyro Wraps (AIP)

  • Author: Caitlin Self, MS, CNS, LDN
  • Total Time: 1 hour 45 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Deliciously seasoned lamb meat is thinly sliced and crisped to perfection for this texture-heavy flavor bomb! Enjoy these lamb gyros as a wrap or salad.



For Lamb:⠀

  • 1 pound ground lamb⠀
  • 1 teaspoon salt⠀
  • 2 teaspoons dried thyme⠀
  • 2 teaspoons dried basil⠀
  • 3 teaspoons dried oregano⠀
  • 4 Tablespoons coconut milk⠀
  • OptionaL 1 teaspoon onion powder (optional, not low FODMAP)⠀
  • Other add-ins - I think minced garlic, red pepper flakes, and finely minced onion would all be great here!

For Marinated Vegetables:

  • 1 cup chopped tomatoes
  • 1 cup chopped English cucumber (or garden cucumber)
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • pinch (1/8tsp) salt

For Lemon-Dill Yogurt Sauce:

  • 1/2 cup coconut yogurt (for dairy free, I like Culina, and GT's coconut yogurts)
  • 2 Tablespoons chopped fresh dill
  • 3 teaspoons fresh lemon juice

For Serving: cassava tortillas, lettuce wraps, or pita


For the Lamb:

  1. Mix the ground lamb and other gyro ingredients in the bowl of a stand mixer (or food processor) until paste-like.
  2. Press the mixture into a baking dish. I like using this 4x4 Pyrex (~4 cup), but a loaf pan works too. Or free form shape it (I have done this and it works just fine)!
  3. Bake for 45 minutes on 325F.
  4. Drain the oil (save this!) then let cool completely. Refrigerate for 30 minutes or several hours or overnight.
  5. Once completely solid, slice into thin pieces. Not shredded, but thin.
  6. PAN COOK: using the reserved lamb fat (or other fat of choice), cook the lamb pieces on the stovetop to crisp up the outside.
  7. BROIL: place the thin pieces of lamb on a baking sheet and broil for 3-4 minutes or until browned on top.

For the Gyros:

  1. Meanwhile, prepare the cucumber-tomato salad: chop the vegetables into a small dice, and add to a bowl with the red wine vinegar, dried oregano, and salt.
  2. Prepare the lemon-dill yogurt sauce: combine the coconut yogurt, lemon juice, and chopped dill in a small bowl. Stir well and set aside. For non-Low FODMAP, feel free to make Tzatziki instead.
  3. Warm your pitas or tortillas, or wash and dry butter lettuce leaves and serve everything together as a make your own gyro bar!


If you don't have a good baking dish, you can free-form the lamb 'loaf' on a sheet pan.

Tzatziki is a good replacement for the lemon-yogurt-dill sauce.

Regular yogurt in place of coconut yogurt works just as well in the sauce or in the meat mixture.

Nutrition label is just an estimate, and includes 4 whole wheat pitas.

  • Prep Time: 60
  • Cook Time: 45
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mediterranean

Keywords: mediterranean wraps, mediterranean diet, gyro wraps, lamb gyro, gluten free lamb gyro

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