Mediterranean Keto Lamb Gyro Lettuce Wraps

Name: Mediterranean Keto Lamb Gyro Lettuce Wraps
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) lamb shoulder or leg, finely diced into ½-inch cubes, cold, cut into ½-inch cubes; 2 tbsp (30 ml) extra-virgin olive oil; 4 cloves (20 g) garlic, minced, minced; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; 1 tsp (1 g) dried oregano; ½ tsp (1 g) smoked paprika; ¼ tsp (½ g) cayenne pepper (optional); 1 tsp (6 g) fine sea salt; ½ tsp (1 g) freshly ground black pepper; 1 tbsp (15 ml) fresh lemon juice; 12 leaves romaine lettuce leaves, whole, separated, chilled, patted dry; ¾ cup (180 ml) tzatziki sauce (store-bought or homemade); ¾ cup (170 g) feta cheese, crumbled, crumbled; ½ cup (75 g) kalamata olives, pitted and halved, pitted, halved; ½ medium (75 g) red onion, thinly sliced, thinly sliced; ½ medium (150 g) cucumber, thinly sliced or diced, thinly sliced or diced; 1 medium (150 g) roma tomato, diced, diced; ¼ cup (10 g) fresh mint leaves, chopped, chopped (optional); ¼ cup (15 g) fresh flat-leaf parsley, chopped, chopped (optional)

From the MyKitchenBank Kitchen

Pan-seared lamb seasoned with warm Mediterranean spices, wrapped in crisp romaine lettuce leaves and topped with creamy tzatziki, tangy feta, briny kalamata olives, and fresh vegetables. A low-carb, grain-free take on the classic gyro that's ready in under 30 minutes and packed with protein and healthy fats.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings (2–3 wraps per person)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ lb (680 g) lamb shoulder or leg, finely diced into ½-inch cubes, cold, cut into ½-inch cubes
2 tbsp (30 ml) extra-virgin olive oil
4 cloves (20 g) garlic, minced, minced
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (1 g) dried oregano
½ tsp (1 g) smoked paprika
¼ tsp (0.5 g) cayenne pepper (optional)
1 tsp (6 g) fine sea salt
½ tsp (1 g) freshly ground black pepper
1 tbsp (15 ml) fresh lemon juice
12 leaves romaine lettuce leaves, whole, separated, chilled, patted dry
¾ cup (180 ml) tzatziki sauce (store-bought or homemade)
¾ cup (170 g) feta cheese, crumbled, crumbled
½ cup (75 g) kalamata olives, pitted and halved, pitted, halved
½ medium (75 g) red onion, thinly sliced, thinly sliced
½ medium (150 g) cucumber, thinly sliced or diced, thinly sliced or diced
1 medium (150 g) roma tomato, diced, diced
¼ cup (10 g) fresh mint leaves, chopped, chopped (optional)
¼ cup (15 g) fresh flat-leaf parsley, chopped, chopped (optional)

Equipment (5)

Large skillet (12-inch/30 cm)
Cutting board
Sharp knife
Paper towels
Measuring spoons

Steps

Before you start

Pat the lamb dry with paper towels so it sears properly
Separate romaine lettuce leaves and chill until ready to assemble
Have all toppings prepped and within reach for quick assembly

1
Season the lamb
- In a small bowl, combine cumin, coriander, oregano, smoked paprika, cayenne (if using), salt, and black pepper.
- Pat the diced lamb dry with paper towels—this is crucial for proper browning.
- Toss the lamb with the spice mixture, lemon juice, and 1 tablespoon olive oil, stirring gently to coat evenly.
- Let sit for 2–3 minutes while you prepare your skillet.
+ Show details− Hide details
Ready when: Spices are evenly distributed and lamb is moist but not wet
Tip: Dry the lamb thoroughly; excess moisture creates steam and prevents browning. Work quickly so the seasoning doesn't overwhelm the meat.
2
Sear the lambOven 400°F / 205°C
- Heat the remaining 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat (about 400°F / 200°C).
- When the oil shimmers, add the seasoned lamb in a single layer, pressing gently.
- Let it sit undisturbed for 2–3 minutes so the bottom develops a golden-brown crust.
- Stir and cook for another 3–4 minutes, breaking it into smaller pieces as it cooks, until the lamb is browned on most sides and cooked through (internal temperature 160°F / 71°C for medium).
+ Show details− Hide details
Ready when: Lamb is golden brown with no pink inside, cooked through to 160°F (71°C)
Tip: Don't stir too early—letting the meat sit creates a flavorful crust. If the pan looks dry, the lamb will release its own juices as it cooks.
3
Finish cooking and add garlic
- When the lamb is almost cooked through, add the minced garlic and stir continuously for 30 seconds until fragrant.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Transfer the cooked lamb to a warm plate and set aside.
+ Show details− Hide details
Ready when: Garlic is fragrant and no raw smell remains
Tip: Add garlic at the end so it doesn't burn and become bitter in the hot pan.
4
Assemble the wraps
- Lay out 3 romaine lettuce leaves per person on a clean cutting board or plates.
- Divide the warm lamb evenly among the lettuce leaves, placing a generous spoonful down the center of each leaf.
- Top each wrap with 1 tablespoon tzatziki, a small pinch of crumbled feta, 3–4 halves of kalamata olives, and a few slices of red onion and cucumber.
- Sprinkle with diced tomato, fresh mint, and parsley if using.
+ Show details− Hide details
Ready when: All wraps are assembled with toppings distributed evenly
Tip: Keep the lamb warm while assembling. Don't overstuff—a thin, even layer of lamb makes the wraps easier to eat. You can set up a topping bar and let guests customize their own wraps.

Good to know

Tips

For a crisper, less wilted wrap, briefly char the romaine leaves lightly in the hot skillet just before assembling—this wilts them slightly while adding a subtle smoky flavor.
If you prefer more traditional gyro seasoning, increase the oregano to 1½ teaspoons and add ¼ teaspoon dried thyme.
These wraps are naturally keto and low-carb (roughly 3–5g net carbs per wrap) because there's no pita. They're also naturally gluten-free.
For meal prep, cook the lamb in the morning, refrigerate it, and reheat it gently just before serving. Assemble wraps to order so the lettuce stays crisp.

Make ahead

The lamb can be seasoned and refrigerated for up to 4 hours before cooking. Tzatziki can be made 1 day ahead. Vegetables can be prepped 4 hours ahead and stored in airtight containers in the refrigerator.

Storage & reheating

Cooked lamb keeps in an airtight container in the refrigerator for up to 3 days and can be reheated gently in a skillet over medium heat for 2–3 minutes. Assemble wraps fresh to keep lettuce crisp; leftover components don't combine well after a few hours.

Substitutions

lamb shoulder or leg, finely diced into ½-inch cubes → Ground lamb or beef. Use ground meat and cook it through without cubing—reduce cooking time to 5–7 minutes. The texture will be finer but the flavor profile remains authentic.
romaine lettuce leaves, whole → Butter lettuce or large cabbage leaves. Butter lettuce offers a softer, more delicate wrap; cabbage leaves are sturdier. Both work well with the warm lamb and toppings.
tzatziki sauce (store-bought or homemade) → Greek yogurt mixed with dill and lemon juice. If store-bought tzatziki isn't available, combine ¾ cup Greek yogurt with 1 tablespoon fresh dill, 1 teaspoon lemon juice, ¼ minced cucumber, and salt to taste.
kalamata olives, pitted and halved → Castelvetrano olives or green olives. Both offer a different flavor profile—Castelvetrano olives are buttery and mild, while green olives are more tangy and assertive.