#13 - Collard Gyro Wrap

The original recipe was for Vegetarian Collard Wraps and what I used to make this one. Nick wasn't too thrilled about it being vegetarian so we picked up a pack of gyro meat from Trader Joe's.

The recipe's pictures are a lot prettier, but whatevs...I'm not a pro. I also left out several ingredients because I don't like them (raw onion, tomato and bell pepper). I will say, Nick and I both really liked them. Griffin opted for putting his gyro meat on a taco shell (all the eye rolls). Your nutrition will vary based off your own recipe and ingredients, but ours ended up being 9g net carbs per serving. I only finished half my wrap as it was very filling.



Collard Gyro Wraps

Tzatziki Sauce
- 1 5.6oz plain Greek yogurt
- 1 tsp garlic powder
- 1 tbsp white vinegar
- 2 tbsp olive oil
- 1/4 cucumber chopped tiny
- salt and pepper to taste

The Wrap
 - 4 large collard green leaves, washed
- the remaining 3/4 of cucumber, julienned
- kalamata olive (I used 4 halved)
- 1/2 block (4oz) feta, cut into strips
- 1 package Trader Joe's gyro slices (or from some other grocery store)

1. Mix all of the ingredients for the tzatziki sauce together and also store in the fridge.
2. Wash each collard leaf and trim the bottom portion off.
3. Spread 2 tablespoons of tzatziki onto the center of each wrap and smooth the sauce out.
4. Layer your other ingredients (feta, olives, cucumber, gyro meat) in the center of the wrap.
5. Fold like a burrito.
6. Slice down the middle and enjoy!