One of my favorite foods so far ( am in the first week) has become the tomato soup flatbread. I eat it as a pizza or rolled up with a portion of lean. I am a veg so I have never actually had gyro meat so I am not sure what to compare it to.... I am sure someone else could chime in with a great suggestion. I literally make the flatbread everyday! Its yummy (in my opinion).

It is soft and pliable and I can roll it up so it very much acts like traditional flatbread..

Hopefully that helps a little.

Well this isnt a medifast recipe, but you could tinker with it (its low carb, but has too many condiments right now). it's a good starting off point. I love gyro & am planning on figuring out how to make it into a medifast meal this weekend. greek yogurt can count towards your lean too..

Http://www.kalynskitchen.com/2012/04...-meatball.html.

Would gyro meat be allowed? Like on a salad?.

We made lamb skewers on the grill this week, served with home-made tzatziki over spinach, tomatoes and cucumbers. Was great, and tasted like a gyro without the bread.

Gyro meat is usually a combination of ground meats like lamb and pork, formed into a loaf and stuck on a rotisserie. I have a recipe at home, but there is a binder of bread crumbs and spices, like fennel..

The yogurt, cucumber and tomato sauce can probably be tweaked too..

I'll look it up at home and post it, but you'll need to get Nutritional Support to tweak it for you..

What is this flat-bread I keep hearing about?? I have been all over the site and don't see any recipes for it. I want bread....please help..

Here's a flatbread recipe that seems pretty basic. I haven't tried it (yet) but I understand the cream of tomato soup is really yummy in this form..

Http://www.desktopcookbook.com/recip...om-MF-soup.htm.

Kathy.

You can also make the "revolution rolls" they are easy to find. instead of making 6 small rolls, make three large ones. they work like flatbread..

This is my standard Gyro recipe. Obviously it will have to be tweaked to be OP..

I suggest you come up with your own version and then submit it to Nutritional Support for counts..

Gyros.



1 pound ground lamb.

1 cup fresh bread crumbs.

2 tbsp fresh parsley.

1 lg clove minced garlic.

1 tsp salt.

1 tsp chili powder.

1/2 tsp cumin (or ground coriander).

1/4 tsp Greek seeds.

Dash cayenne pepper.

Gyro Sauce.



1/2 cup sour cream.

1 small onion, julienne sliced.

1 med tomato, julienne sliced.

Pinch of dried dill.

1/2 tsp salt.

2 tsp lemon juice.

Combine all of the gyro meat ingredients (top ingredient list). Mix well..

Shape meat into a 4x6 loaf about 1 inch thick. Broil, turning once, until well browned on each side, about 15 minutes. Watch it carefully because it could catch on fire. If you use a broiler with a drip pan, it will help..

Let loaf rest 10 minutes before slicing..

Mix the Gyro Sauce together and serve on top of meat in a pita bread..

I used to eat at a place in the mall called "Olga's" and their bread was slightly sweet and I really liked it paired with the sour sauce and lamby meat..

I've made this several times and it's good..

I wonder how it would be with ground turkey breast (sub'ing egg whites for the bread crumbs), low fat Greek yogurt and slightly sweet revolution rolls? ...hmmmm..

...oh gosh, I'm going to have to try that is week..