GyroOn my last holiday we visited Greece where we had some great tzatziki at a beautiful restaurant. We made it our mission to find the best tzatziki in Greece (or anywhere else in the world). In the end we found the most delicious tzatziki at home, the place we least expected it. Homemade is always better – you can taste the fresh ingredients, alter the recipe to fit your taste buds and replace ingredients with healthier alternatives, not even to mention all the love that each meal is made with. I hope you enjoy this as much as we did.


(Serves 4)



1 Tbsp. Olive / Canola oil

500g Rump steak, fried and then cut into strips

250g Lettuce (I prefer a mix with rocket, butter lettuce and herbs), washed

2 Tomatoes, sliced into thin slices

½ Onion, red, diced

2 Spring onions, chopped

2 Whole wheat wraps (Divided in half)

Chili flakes are optional*


250g Cottage cheese, fat-free

4 – 6 Twigs of Dill, chopped very finely

2 Tbsp. Olive oil

2 Tbsp. Lemon juice

2 Garlic cloves, crushed

¼ Cucumber, grated very finely


  1. Start with the tzatziki: add all the ingredients in a bowl and mix well. Season according to taste – if you want it more acidic / tangy – add lemon juice or minced garlic, more neutral – add cottage cheese or cucumber.
  2. Gyros: add the olive oil in a medium pan and heat on high. Sear the steak on both sides and cook to preference (medium / well done). Remove from the pan and place on a plate.
  3. Wipe the pan with a kitchen towel and place the wraps in (one at a time) to heat.
  4. Place on a plate and start filling – I prefer to put the tzatziki at the bottom to serve as ‘glue’ for the rest of the ingredients.
  5. Do not fill the wrap with too many ingredients – you need to be able to wrap it around the ingredients. Serve with a fresh Greek salad.