Phase 3-Gyro Wraps

300g 96% lean ground beef

1 tsp dried oregano

1 tsp dried basil

1/2 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

1/4 tsp sea salt

1 medium cucumber chopped

1 roma tomato sliced

1/2 medium red onion thinly sliced

½ head iceberg lettuce leaves

FOR TZATZIKI SAUCE:

1/2 cup greek yogurt

2 tbsp cucumber grated

1/2 tsp garlic minced

1 tbsp fresh dill

1/4 tsp sea salt

1/8 tsp black pepper

DIRECTIONS

PREHEAT oven to 150̊C and line a baking sheet with parchment paper. In a food processor, combine ground beef. Add cumin, oregano, basil, garlic powder, onion powder, black pepper and sea salt. Blend until mixture forms a smooth purée, scraping sides as needed.

FORM mixture into a loaf 20cm x 12cm. Bake for 35 minutes. While gyro bakes, stir together ingredients for tzatziki sauce.

REMOVE gyro from oven and turn oven to grill. Thinly slice loaf lengthwise into 1cm slices and lay on fresh parchment paper on baking sheet. Grill for 4 minutes or until edges have browned.

SERVE warm on lettuce with tzatziki, onion, cucumber, and tomato. For an iceberg lettuce wrap, loosen individual iceberg lettuce leaves by letting the water faucet flow over the head and into the openings in the head- you will feel the outer leaves loosening. Then gently remove them. Use 1-2 iceberg leaves per Gyro. Secure with toothpicks or saran wrap.