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Gryo Wrap Sandwich

You'd never know this was an Autoimmune Paleo Protocol-compliant Sandwich!  Note: The time below for how long this takes is misleading. It's 30 minutes total of hands-on time for the whole wrap. The meat takes 65 minutes to cook, but you can get everything else done while that's cooking.
FREEZING: The meat freezes exceptionally well and can be reheated without thawing. Lay the sliced meat out on a baking sheet or in a baking dish and freeze for a few hours, then place small pieces of parchment paper in between each slice, stack, and put into a freezer-safe container. To thaw simply remove from the freezer, heat a small amount of coconut oil or other fat in a pan and fry for a few minutes on each side. The slices are thin enough that they'll reheat as you do this.  
Also, freeze some of the flatbread too place parchment in between each bread and store in a freezer-safe container. Thaw overnight in the fridge or on the counter or quickly reheat in a microwave for 10-15 seconds or in a toaster oven, oven, or in a pan on the stove for a few minutes. 
Then all you need to do to make this wrap is make a quick Tzatziki Sauce and add whatever additions you want and have a delicious lunch or dinner!  
MEAL PREP:  This works well for meal prep - just prepare all of the ingredients during a meal prep session and assemble when you want the wrap. Watch the video to see more info on this.
Prep Time30 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 35 minutes
Servings: 8 wraps

Ingredients

For the AIP Gyro Meat:

  • 1 medium/large Yellow Onion, quartered
  • 3 cloves Garlic, peeled
  • 1 lb Ground Beef
  • 1 lb Ground Lamb
  • 2.5 tbsp Primal Palate Super Gyro Seasoning OR 1 tbs dried Thyme + 1 tbs dried Oregano + 1 tsp dried Rosemary + 1.5 tsp Sea Salt

For the Wraps:

  • 2 batches AIP Flatbreads
  • Mixed Greens or lettuce
  • Sliced Red Onion (optional)
  • Sliced Cucumber (optional)
  • 1 batch Gyro Meat (above)

For the Sauce:

Instructions

For the Gyro Meat:

  • Preheat the oven to 325 F. Line a loaf pan with parchment paper.
  • Place the onion and garlic in a food processor and pulse until chopped into small pieces. Add the rest of the ingredients until the mixture is smooth and pasty looking.
  • Scrape the mixture out of the food processor into the lined loaf pan. Press it down as much as you can. Bake for 60 minutes.
  • Remove from the oven and let cool. Pour off the excess fat (preferably into the trash can so it doesn't clog up your pipes) and then if possible, let chill in the fridge or on your counter for at least 20 minutes (this isn't necessary but does make slicing a lot easier).
  • Slice the loaf into thin, 1/4 inch wide slices. If you want to freeze the slices, do so at this point by laying each piece flat on a baking sheet or glass dish for several hours. Remove from the freezer, place small pieces of parchment in between each slice and place into a plastic bag for storing in the freezer. Go directly to the next step when needed.
  • Heat a pan over medium heat and then add your preferred cooking oil (coconut oil works well). Add the slices and cook for several minutes a side, until browned.

For the Tzatziki Sauce:

  • Mix all of the ingredients together and serve or refrigerate for later.

To assemble the wraps:

  • Lay the flatbread down on a plate or parchment paper. Lay some mixed greens, 2 pieces of gyro meat, optional red onion slices and cucumbers, and a dollop of Tzatziki Sauce on top of the wrap. Roll it all on up and enjoy!