Keto Souvlaki Wrap – A Healthier Fast-food experience
Keto Souvlaki could sound like I am just stating the obvious. Especially if you think of Souvlaki as meat on mini skewers. However, in most cases in Greece, Souvlaki comes in pita bread, rolled into a cone, and filled with meat, Tzatziki sauce and vegetables. Tourists adore it, Greeks live on it! However, there’s always a big question here!
How healthy is it?
Keto Souvlaki is a definitely healthier version than the traditional one. If you are on Keto, you will not eat the pita made with wheat or barley flours. By doing so, you will miss the whole experience. If you happen to be in Greece, you can order Souvlaki, then transfer the filling on a plate, and eat it safely. But what about those of you who want the whole experience?
Pita bread has already been ketonised
The ketonisation of pita bread brought us loads of fun and glory. This is the feedback I received from a social media follower after she tried our Keto pita bread:
Hi GGK friends – I made my first batch of this wonderful pita bread this week – I didn’t freeze it – I just wrapped the dough in plastic wrap and then during the week, as desired, I’d open it up, cut off a piece and then roll it out and cook it. That’s worked great for us and I also like rolling it extra thin and cooking it quite a long time – and it’s like having a cracker – which I love as I love crispy things – so this is wonderful for me to now be able to make. (btw – this is liidogirl from your farmer’s market FB Live earlier this week.
New recipe for thicker and softer Keto pita
Even though our previous recipe for Keto pita bread is extremely tasty and versatile, (we even used it to make Keto Baklava layers) I decided to make a new version. Souvlaki pita bread needs to be thicker and softer. Therefore, the ketonisation will require more attention to detail. In fact, thicker Keto pita is easier to cook and wrap, so we will have less trouble preparing it. We’ will not even need a rolling pin! Why don’t we make it with the oldest baker’s tool known to humans – our palms?
The Choice of Meat
For this specific recipe, I did not use lamb (which is the most quality meat you can eat today) because I already posted a recipe for Lamb Souvlaki. If you love lamb, I strongly advise having it often! For this variation, let’s use something different – nicely chopped and grilled veal. Of course, you can use just about any meat of your choice and make it with Greek spices and passion.
However, Tzatziki sauce is a must here! I am kindly asking you not to replace it with mayonnaise or any other sauce because you will ruin the experience. Greek Souvlaki is authentic only with Tzatziki. We will only have to be careful with tomatoes and onions. The reason for this lies in the fact that we don’t want to jeopardise our Keto macros. In fact, both tomatoes and onions are quite rich in sugar, so we will use small ones.
Let’s get to the keto Souvlaki Wrap Recipe
Keto Souvlaki Wrap
Keto Pita Wrap
- 2 large eggs free-range
- 4 tbsp goat butter alternatively use regular grass-fed butter
- 2 tbsp olive oil extra virgin
- 2/3 tsp sea salt
- 1 cup almond flour blanched
- 2 tbsp psyllium powder organic
- 400 g cubed veal
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1 tbsp lemon zest
- 1 tsp red paprika powder
- 2 tbsp lemon juice
Additives for 4 Souvlaki wraps
- 1 small tomato
- 1 small onion
- 12 tbsp Tzatziki sauce (3 tbsp for each wrap) See the link for recipe in the description.
- First, prepare your Tzatziki sauce by following this recipe. Keep it in a sealed container in the refrigerator.
- Place the meat cut into small cubes in a deep metallic or ceramic bowl. Add all the spices, lemon juice, and olive oil and mix well. Cover with a plate and place it in the refrigerator for at least 30 minutes.
- While the meat is marinating, prepare the pita bread dough. Mix eggs with melted butter, salt and olive oil using an electric mixer. When you get a smooth emulsion, start adding almond flour spoon by spoon. In the end, add psyllium powder and work the dough with your hands. Place it in the refrigerator for 20-30 minutes.
- In a deep frying pan fry the meat together with the marinade at a medium to high temperature. Stir well. Let it brown from all sides and add a bit more olive oil if it gets dry. When the meat is nicely brown and caramelised from all sides remove it from heat.
- Take the pita bread dough out of the refrigerator and cut it in 4 pieces. Create 4 balls and then flatten them with your palms. You can use some more olive oil to prevent sticking. Preheat a large non-stick pan and cook each pita bread for 3 minutes from both sides.
- Chop tomato and onion and mix it in a salad bowl. Place Pita bread on a wide plate, add some tomato and onion mixture, then add the meat. Finish with 3 tbsp of Tzatziki sauce for each Souvlaki.
- If you would like to eat souvlaki in a traditional way, roll each pita from both sides and wrap them with parchment paper. Make sure you close it from the bottom by folding the paper. You can also serve it on a plate and enjoy it using a fork and a knife. However, traditional is always a better experience.
Will this be good prepared with lamb i stead of pork?
It would most certainly be healthier with lamb 🙂
Made this with lamb. The flavor of the meat was fabulous. I followed the recipe except for the addition of a sprinkling of fennel pollen.
Tzatzike was excellent, didn’t have dill so substituted fresh parley. And added some feta. Superb!
The pitas…flavor was good. At 3 minutes per side wound up with crackers. 2 minutes per side rendered them pliable. While the flavor was good, they are brittle and after a minute with filling start to crumble badly. We finished our lunch with a fork.
As we are a 2 person household and have leftovers, I think I will use them to make a Souvlaki salad, putting tzatziki and meat over chopped romaine, with pita “crackers” on the side.
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