Chicken Gyro Lettuce Wraps
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Cook time: 
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Serves: 7-8 lettuce wraps
This healthy take on a gyro uses ground chicken in place of lamb, but retains all the flavors of the classic sandwich.
  • 1 pound ground chicken
  • 1 tablespoon dried rosemary
  • 1 teaspoon oregano
  • 1 garlic clove, grated
  • ½ small onion, grated
  • ½ small onion, finely diced
  • 1 teaspoon olive oil
  • 1 cup grated cucumber
Tzatziki Sauce:
  • 8 ounces plain non-fat Greek yogurt
  • ½ cup grated cucumber, squeezed of all excess moisture with a paper towel
  • 1 small garlic clove, grated (or if you don't love the taste of garlic ½ or ¼ small clove)
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon fresh dill
  • 1 teaspoon olive oil
  • Chopped tomatoes
  • Boston or butter lettuce
  1. Preheat oven to 400 degrees. Line a baking sheet with silpat or parchment paper.
  2. In a bowl, use your hands to combine ground chicken, dried rosemary, oregano, garlic, grated and diced onion, and olive oil. Use a small ice cream scoop to form mixture into heaping tablespoon meatballs. Line up on baking sheet. Bake until golden brown and cooked through, about 15 minutes.
  3. While the meatballs cook make the tzatziki sauce by combining all ingredients in a small bowl. Set aside.
  4. To assemble, put a small amount of sauce on the bottom of each lettuce, top with two to three meatballs and finish with more sauce. Garnish with chopped tomatoes.
Recipe by Cooking for Keeps at