Greek Taco Wraps

Greek Taco Wraps - seasoned ground lamb wrapped up with a Greek yogurt tzatziki and tomato-cucumber relish. | foxeslovelemons.com

This blog series is called “If I Liked It, Then I Should Have Put A [3] Ring [Binder] On It.” I know, naming blog posts after a 5-year-old Beyonce song makes me a huge loser, but until somebody tells me to cut it out, I’m just going to go with it. The title just means that I try out a lot of recipes from magazines and websites – only the ones I really, really like go into a 3-ring binder to keep for the future and make again.

Recipe: Jeff Mauro’s Greek Taco! (click to be taken to the full recipe)

Background: I’ve loved Jeff Mauro (a.k.a. The Sandwich King) since I first saw him competing onThe Next Food Network Star. I truly believe he’s my long-lost twin brother or something. He’s a total oddball, doesn’t apologize for it, and loves sandwiches. His is one of the few shows I actually still look forward to watching on Sunday morning on the Food Network. I saw him make these one morning, and made them the following day. And many times since. Tacos + Greek food = ohhhhh yeahhhh.

Greek Taco Wraps - seasoned ground lamb wrapped up with a Greek yogurt tzatziki and tomato-cucumber relish. | foxeslovelemons.com

What I Like: These are just delicious, plain and simple. I like that they use ground lamb, because lamb isn’t something I eat at home (or in general) very often, but it’s a nice change of pace from the usual ground beef. These are quick to make, especially because both the tzatziki and cucumber-tomato relish can be made the night before and refrigerated. The flavors are very similar to a gyro – meaty goodness from the lamb, tangy Greek yogurt with cooling cucumber, juicy tomatoes and onions that add a bit of a bite.

What I Change: If I don’t already have a bottle of red wine open, I just substitute water in the lamb mixture, and it still turns out fine. I’m still warming up to my friendship with fresh mint, so sometimes I leave that out of the tzatziki mixture, or substitute fresh parsley instead. Also, I have a hard time finding soft pita bread in the grocery store, so I make these using Michigan’s own Flatout Harvest Wheat Flatbread.

What recipe have you discovered in a magazine, online or on television that you make again and again? Tell me about it in the comments!

All entries in the “If I Liked It, Then I Should Have Put A [3] Ring [Binder] On It” Series:

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