This sort-of-Greek salad was inspired by a gyro wrap: it has all the contents of a gyro, minus the pita wrap, with a modified tzatziki dressing. Gyro is a Greek dish featuring meat cooked on a vertical rotisserie, and usually served wrapped in pita bread, with cucumber, tomato, onion, and tzatziki sauce. Tzatziki is traditionally made using yogurt, cucumber, garlic, and dill, mint, or parsley. Sometimes they’re also served with french fries stuffed inside.
Some of my best — and easiest! — lunches are born out of “what do I have in the fridge and freezer today?” This Gyro-inspired wrap is one of them.
I usually have already-cooked sausage or seasoned hamburger in the freezer, crumbled and divided into quarter-pound servings, in individual sandwich baggies. I also try to always keep romaine in the fridge, and now that I’m no longer doing a strict Whole30, I also keep plain Greek yogurt in the fridge. (Use dairy-free yogurt for Whole30 or strict Paleo.) And I always, always keep diced onions at-the-ready. All that’s needed to round out this lunch is tomatoes, cucumber, and a little dill.
No measuring involved; these directions are for one serving: Just put a “plop” of yogurt in a small bowl or ramekin (I’d guesstimate that’s about 2 or 3 tablespoons), add a pinch of dried dill weed, and a generous dash of garlic salt. Stir those together and set aside.
Defrost and warm up the ground beef or sausage. (Here’s a short video showing how I season the hamburger as I cook it.)
Dice some cucumber, tomato and onion.
Next, lay out three medium-sized heart-of-romaine leaves — or similar sized lettuce leaves, or other gluten-free wrap of your choice. (Have you tried this gluten-free flatbread recipe?)
Then layer them with a smear of the yogurt sauce, one third of the heated meat mixture, and top with the diced vegetables according to your taste. Top with more yogurt sauce, if desired.
The reason for putting some sauce on the bottom is that the juices from the meat will mingle with it and create a more complex sauce. The extra yogurt on top stays cold and provides a contrast to the warmer contents below.
Of course, you can tweak this suit your leftovers: use guacamole in place of the yogurt mix and swap out the cucumbers for your pepper of choice for gluten-free taco wraps. Swap mayo (and/or ketchup, if you allow it) for the yogurt mix, and sub pickles and/or mustard for the cukes, and you’ve got an American burger wrap. What else could you come up with?
Don’t be afraid to get creative with your leftovers! It opens up a lot more possibilities for quick, easy lunches!
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I’ve been to Le Monde three or four times — well, at this location, anyway. Years ago, there was a Le Monde downtown, but I don’t know if that was the same owners.
The West Street one looks like it was a fast food joint in a former life, but it’s been updated on the inside and out with a homier look.
The menu offers a mix of Americanized Euro-ish favorites: quesadillas, ravioli, chicken moutarde; and the Lebanese offerings which are (happily) commonplace in Wichita: hummus, fattoush, and schawarma. The entrees are dominated by pasta offerings: eight, to be exact.
Homemade biscuits are served free while you peruse the menu. Although delicious, they seem a little out of place with the Euro/Mid-Eastern slant of the menu: they taste just like my grandma’s shortbread (American farm food), and the ones we were served this time tasted like they’d just come out of the oven.
I usually get the fattoush salad with chicken, but today I was in the mood for something different, so I ordered a gyro. I’ve never had one before, so I have nothing to compare it to or to judge how authentic it was. But it was yummy! The seasoned ground beef (and/or lamb?), tasted sort of like breakfast sausage. A good thing, in my book. The tomato and tsaziki sauce was the perfect complement, adding a contrast without overwhelming. The pita bread was soft and puffy. My daughter was scared off by the tsaziki (yogurt and cucumber sauce), but after she had a taste, she didn’t want to give it back to me. It’s served with a generous side salad of your choice — my choice: fattoush, of course!
When she ordered, she stuck to what she knew: chicken schawarma. (Or schwarma.) This dish is pretty common in Wichita. The base of it is hummus — which I can be fairly picky about, since I have a pretty rockin’ homemade version. Then that is topped with chicken schawarma and, usually, some grilled onions, pine nuts, olive oil and/or paprika. Le Monde tops theirs with pickles (housemade, I think), and fresh tomatoes.