Turkey Cutlet Gyro Wraps Recipe

Name: Turkey Cutlet Gyro Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil (EVOO); 2 tablespoons ground cumin (2 palmfuls); 1 tablespoon dried oregano (a palmful); 3 garlic cloves, chopped; Juice of 1 lemon; Salt and freshly ground black pepper; 2 pounds turkey breast cutlets; 1 cup whole-milk plain yogurt; 1/4 cup fresh dill, chopped; 1 bunch scallions, white and green parts, finely chopped; 1 small red onion, sliced; 1 bunch (about 10 ounces) flat-leaf spinach, washed and coarsely chopped; 1/2 English (seedless) cucumber (the one wrapped in plastic), diced into bite-size chunks; 1 can (15 ounces) chickpeas, drained and well rinsed; 1 cup crumbled feta cheese; 2 heads Bibb or Boston lettuce, leaves separated, washed, and dried and left whole

Servings: persons

3 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons ground cumin (2 palmfuls)
1 tablespoon dried oregano (a palmful)
3 garlic cloves, chopped
Juice of 1 lemon
Salt and freshly ground black pepper
2 pounds turkey breast cutlets
1 cup whole-milk plain yogurt
1/4 cup fresh dill, chopped
1 bunch scallions, white and green parts, finely chopped
1 small red onion, sliced
1 bunch (about 10 ounces) flat-leaf spinach, washed and coarsely chopped
1/2 English (seedless) cucumber (the one wrapped in plastic), diced into bite-size chunks
1 can (15 ounces) chickpeas, drained and well rinsed
1 cup crumbled feta cheese
2 heads Bibb or Boston lettuce, leaves separated, washed, and dried and left whole

1
Preheat an outdoor grill, an indoor grill pan, a tabletop grill, or a large nonstick skillet to medium-high heat.
2
In a shallow bowl large enough to accommodate all the turkey, combine the EVOO, cumin, oregano, garlic, the lemon juice, salt, and pepper.
3
Add the turkey and coat completely in the seasoning mixture.
4
Grill the cutlets, working in 2 batches if necessary, for 4 to 5 minutes on each side, or until cooked through.
5
While the cutlets are grilling, assemble the dressing and the rest of the ingredients.
6
For the dressing, in a small bowl combine the yogurt, dill, and scallions, and set aside.
7
In a salad bowl combine the red onion, spinach, cucumber, chickpeas, and feta cheese.
8
Toss to combine.
9
When the turkey is finished cooking, remove from the grill and cut into thin strips.
10
Add the strips of turkey to the bowl with the spinach while the turkey is still hot.
11
Toss the turkey strips and spinach together; the spinach will wilt a bit.
12
Dress with the yogurt dressing and toss to coat completely.
13
Fill each whole lettuce cup with some of the turkey-spinach mixture, rolling the lettuce around the filling.
14
Eat and enjoy.

1065

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil (EVOO), 2 tablespoons ground cumin (2 palmfuls), 1 tablespoon dried oregano (a palmful), 3 garlic cloves, chopped, and more.

Yes, Turkey Cutlet Gyro Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Cutlet Gyro Wraps

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