Greek Hazelnut Gyro Wraps
A delicious twist on the classic Greek gyro, featuring crispy phyllo pastry, savory lamb, and crunchy hazelnuts.
Ingredients
- ●300g Lamb gyro meat
- ●1 package Phyllo pastrythawed
- ●100g Hazelnuts
- ●50g Greek yogurt
- ●1 medium Cucumber
- ●1 medium Tomato
- ●1 medium Red onion
- ●100g Feta cheese
- ●2 tbsp Olive oil
- ● Salt and pepperto taste
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Cut phyllo pastry into 4-6 pieces, depending on desired wrap size.
- 3
Brush each piece with olive oil and fold in half.
- 4
Place on a baking sheet and bake for 15-20 minutes, or until crispy.
- 5
Meanwhile, cook lamb gyro meat in a pan over medium-high heat until browned, breaking into small pieces as it cooks.
- 6
Add chopped hazelnuts to the pan and cook for an additional 2-3 minutes.
- 7
Warm pita bread by wrapping in foil and heating in the oven for 5-7 minutes.
- 8
Assemble wraps by spreading a layer of Greek yogurt on the bottom, followed by a few pieces of lamb gyro meat, some chopped cucumber, tomato, and red onion, and finally a sprinkle of feta cheese.
- 9
Serve immediately and enjoy!
- 10
Note: Traditionally, gyro meat is cooked on a vertical spit and served in a warm pita with tomato, onion, cucumber, and tzatziki sauce. This recipe is a simplified version of this classic dish.