AIP Gyro Wrap with Coconut Tzatziki

A gyro used to mean grabbing something quick off a cart, barely any effort involved. This version means running onion and meat through a food processor, pressing it into a loaf pan, baking it for close to an hour, then slicing and crisping it in a hot skillet before you even get to build the wrap. That is a real trade: a good chunk of your evening for a food that used to cost you almost nothing. It is worth naming honestly, because on the days you actually crave this, the effort is exactly the point. You are not settling for a paler version of the real thing. You are rebuilding it from scratch so you can have it at all.

Lamb and beef together are a strong source of vitamin B12, involved in nerve function and in making red blood cells, both worth protecting when a body is doing the ongoing work of managing autoimmunity. Oregano and thyme, the backbone of the seasoning, contain compounds that have been studied for antimicrobial activity, though evidence in autoimmune conditions specifically is thin, so hold that part lightly.

Chill the tzatziki while the meat bakes so it has time to actually firm up, not just get cold. When you build the wrap, layer it the way you would want to eat it, not just the way that gets it assembled fastest. A meal you built with this much intention deserves a few extra seconds of care in how it looks before you eat it.

Ingredients

For the gyro meat:

• 1 medium yellow onion, quartered
• 3 cloves garlic, peeled
• 1 lb ground beef
• 1 lb ground lamb
• 2.5 tbsp AIP gyro seasoning (or 1 tbsp dried thyme + 1 tbsp dried oregano + 1 tsp dried rosemary + 1.5 tsp sea salt)

For the coconut tzatziki:

• 1 cup coconut cream (guar-gum-free)
• 1/2 medium cucumber, finely diced
• 1 tbsp lemon juice
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp dried dill (or 1 tbsp fresh dill)
• Pinch sea salt

To assemble:

• AIP cassava-based flatbreads
• Mixed greens or lettuce
• Sliced red onion (optional)
• Sliced cucumber (optional)

Method

Start with the tzatziki so it has time to chill and thicken. Combine the coconut cream, diced cucumber, lemon juice, onion powder, garlic powder, dill, and salt in a small bowl. Stir well and refrigerate while you prepare the meat - the flavors develop and the texture firms as it chills.

For the gyro meat, preheat the oven to 375 F. Add the quartered onion and garlic to a food processor and pulse until very finely minced. Add the ground beef, ground lamb, and seasoning. Process until the mixture is smooth and cohesive - this paste-like texture is what gives gyro meat its characteristic density and slice.

Turn the mixture into a loaf pan and press it down firmly to remove air pockets. Bake for 45 to 60 minutes until cooked through with an internal temperature of 160 F. Remove from the oven and allow to rest for 10 minutes before slicing.

Slice the loaf thinly. Heat a dry or lightly oiled skillet over medium-high heat and crisp the slices for 1 to 2 minutes per side, until the edges darken and char slightly. This step is not optional if you want real gyro flavor.

To assemble, warm your flatbreads briefly. Layer on greens, gyro meat slices, optional cucumber and red onion, and finish generously with the chilled coconut tzatziki.

*Adapted from Thriving On Paleo*