Paleo Gyros with Almond Flour Wraps

Your search for a flavorful, healthy, gluten-free gyro is over.  Try this for dinner or you will always wish you had...
Yield: 8 wraps
Total Time (including refrigeration): 1 hour 30 mins

For gyro meat:
1 lb ground lamb* (see note)
1 lb ground grass-fed beef
6 garlic cloves, minced
1/2 cup onion, minced
1 TBSP Redmond Real or Pink Himalayan salt
2 tsps freshly ground black pepper
1 TBSP ground cumin
2 tsps dried oregano
1 TBSP lemon juice
Avocado oil or olive oil for grilling/frying, as needed

For Almond Flour Wrap:
1.5 cups almond flour
1.5 cups tapioca flour
3 cups canned coconut milk, full fat
¾ tsp Redmond Real or Pink Himalayan salt

The Functional Nutrition Brand Falafel Tahini Dressing, to taste

1. Chop garlic and onion. In a large bowl add all ingredients for the gyro meat. Use your hands to mix thoroughly.
2. Divide the meat into 8 equal parts. Use your hands to shape each patty into long thin oblong patties about 6 inches long and 2.5 inches wide.
3. Place in the refrigerator for one hour. This step is necessary to keep the meat from falling apart when you cook it.
4. Meanwhile, make your paleo almond flour wraps. The ingredients listed make about 8-9 wraps.
5. In a medium bowl add the almond flour, tapioca flour, and salt. Stir to combine. Then add the coconut milk and stir thoroughly.
6. Heat a nonstick 9.5 inch pan to medium/low heat.** (See note) Pour in ½ cup batter and cook covered for about 3-5 minutes or until the batter becomes firm and the cooked side is golden brown, flip and cook covered for another 3-4 minutes. If the texture of the inside of the wrap is still “gummy”, continue to cook the wrap, flipping to avoid burning.
7. Remove meat from the refrigerator and heat frying pan to medium heat. Add oil and once the oil is heated, add as many patties as will fit comfortably in the pan, about 4. Cook the patties for about 4 minutes on each side, or until cooked through.  Repeat the process for the remaining patties.
8. Place a piece of parchment paper a little bigger than the wrap diameter on a plate. Place the wrap on top of that. Place a piece of lettuce on the wrap and top it with the meat. Then add your tomatoes and top with The Functional Nutrition Brand Falafel Tahini Dressing.
9. Wrap up the gyro by folding the bottom of the wrap halfway over the ingredients, then folding both of the adjacent sides over the center of the wrap. Then wrap the parchment paper in a similar manner over the wrap!

*Note: You can use 2 lbs grass-fed beef if you do not have access to ground lamb.
**Note: The cooking temperature may vary.  I used a gas stove, so a higher heat may be needed for other types of stoves.  Also, ordinarily I would never suggest a nonstick pan for health reasons, but this recipe is difficult to make without a nonstick pan!

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