Ground lamb would be equally delicious in these fun gyro-inspired tacos. If you can't find the flatbreads we call for, you can use corn tortillas instead.

Christine Burns Rudalevige
Recipe by Cooking Light April 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Combine yogurt, olive oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt.

  • Cut each flatbread in half at the fold. Broil 1 minute or until toasted, turning after 30 seconds.

  • Cut cucumber in half lengthwise. Place cut side down, and cut into 1/4-inch slices.

  • Heat a nonstick skillet over medium-high heat. Add ground beef to pan, stirring to crumble. Add tomatoes to pan; cook 6 minutes. Stir in remaining 1/2 teaspoon pepper and remaining 1/8 teaspoon salt.

  • Spread 1 tablespoon yogurt mixture on each flatbread half; divide beef mixture evenly among flatbreads. Top evenly with cucumber slices and remaining yogurt mixture.

Nutrition Facts

378 calories; fat 14.8g; saturated fat 4.5g; mono fat 6.2g; poly fat 0.7g; protein 30g; carbohydrates 32g; fiber 4g; cholesterol 58mg; iron 4mg; sodium 583mg; calcium 103mg.
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