Greek-Style Gyro Wrap

Greek-Style Gyro Wrap

Students today are known for their fondness of the latest trends. Get inspired with the June/July edition of School Nutrition and the latest Food Focus by Kelsey Casselbury, contributing editor. In “Map the Mediterranean with Mouth-Watering Menus,” Casselbury details the similarities of foods woven throughout countries that cup the Mediterranean Sea. By the end of her tantalizing descriptions of hummus, tabbouleh olives and lamb, your mouth will surely be watering and your mind will be bursting with ideas.

In this bonus online content, enjoy another recipe that will have the trend-setters among your customers talking you up all over town!

Servings 50

Per Serving

287 cal., 7 g., 27 g pro., 30 g carb. 4 g fiber, 766 mg sod.

Meal Pattern

2-oz.-eq. meat/meat alternate, 1/4 cup vegetables, 2-oz.-eq. grains

2 lbs., 4 ozs.                Cucumbers

1 qt.                             Plain Greek yogurt, non-fat

1/4 cup                        Lemon juice

1 1/2 Tbsps.                Garlic, minced

2 Tbsps.                      Dried dill

50                                Whole-grain flatbread, 2 ozs. each

2 lbs., 6 ozs.                Lettuce, washed and separated as individual leaves

9 lbs., 6 ozs.                Turkey breast, sliced*

5 lbs., 11 ozs.              Tomatoes, sliced 1/4-in.

  1. To prepare the tzatziki sauce: Peel and dice the cucumbers into small chunks. Combine them with the yogurt, lemon juice, garlic and dill in a large bowl. Refrigerate the mixture for at least 1 hour.
  2. Lay out the flatbread and place one lettuce leaf on top of each one.
  3. Place six slices of turkey breast and two slices of tomato on top of the lettuce. Top each flatbread with a #40 scoop of the tzatziki sauce.
  4. Fold the flatbread in half to serve.

*Note: Jennie-O All Natural Sliced Turkey Breast, #231818, can be used in this recipe.

Recipe, Photo and Meal Pattern and Nutritional Analysis: JENNIE-O Turkey Store, www.jennieofoodservice.com.

Kitchen Wisdom Says...

  • If gyros are prepped in advance of service, only the turkey and flatbread can be prepared. Yogurt sauce, lettuce and tomato all need to be available for customers to assemble on their own or for servers to assemble on the line.
  • Although difficult to prep in advance, older students would like this recipe.
  • To cut back on labor, you can use a premade tzatziki sauce. 

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