Beef Gyro Flatbread Wrap

• 130 g thinly sliced — Deli-style sliced roast beef
• 70 g (1 large pita) — Whole-wheat pita bread
• 70 g (about 1/4 cup) — Plain nonfat Greek yogurt
• 10 g (2 tsp) — Tahini from roasted sesame kernels
• 80 g, thinly sliced — Cucumber with peel
• 80 g, quartered — Raw cherry tomatoes
• 20 g, very thinly sliced — Raw yellow onion
• 10 g (2 tsp) — Fresh lemon juice
• 0.8 g (about 1/2 tsp) — Dried oregano leaves
• 0.3 g (small pinch) — Ground black pepper

Method

1. 1Measure ingredients: Make the gyro-style sauceMeasure nonfat greek yogurt, sesame tahini, lemon juice, oregano, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Make the gyro-style sauceWhisk Greek yogurt, tahini, lemon juice, oregano, black pepper, and 10 g water for 60 seconds until smooth and pourable.1 minLook for: The sauce is pale, herb-flecked, and falls from the spoon in a slow ribbon.Safety: Use potable water and keep the dairy sauce chilled.
3. 3Prepare the cucumber, tomatoes, and onionPat cucumber and tomatoes dry. Soak the sliced onion in cold water for 5 minutes.7 minLook for: The ingredients are fully prepared and ready for the next action.
4. 4Drain thoroughlyDrain thoroughly, then toss the cucumber, tomatoes, and onion with 1 tbsp of the yogurt-tahini sauce.Look for: The cucumber, tomatoes, and onion remain crisp and lightly coated without loose water.Safety: Use potable water and clean utensils for the ready-to-eat cucumber, tomatoes, and onion.
5. 5Fill the pita wrapOpen the pita carefully, spread the remaining yogurt-tahini sauce inside, fold in all roast beef.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Add the dressed cucumberAdd the dressed cucumber, tomatoes, and onion, press closed, and wrap firmly for transport.3 minLook for: Roast beef, cucumber, tomatoes, and onion reach the bottom of the pita evenly and the pocket remains intact.Safety: Keep the wrap below 40°F and discard it after more than 2 hours unrefrigerated.