This gyro-inspired flatbread wrap combines savory plant-based sausage, crisp cucumber, tomato, olives, and greens with a creamy garlic-dill yogurt sauce. The flavor profile of a gyro with garlicky yogurt and fresh vegetables is one of my favorites, so this wrap really hits the spot when I’m craving those flavors in an easy meal. I’m using my Air Fryer Flatbread here, which is soft and flexible enough to fold around the fillings, but you can use whichever low-carb flatbread, wrap, or tortilla works best for you.

For the filling, I usually use two Beyond Breakfast Sausage Links. I’m actually not a big fan of most plant-based meats, but these are one of the exceptions. Unfortunately, my supermarket didn’t have them the day I made the wrap pictured here, so the sausage in the photo is a Linda McCartney’s sausage, which is a little less keto-friendly and, in my opinion, not quite as tasty. You can use whatever sausage or other plant-based meat you prefer. The garlic-dill sauce is simply yogurt, vegan mayonnaise, garlic, and dill, while cucumber, tomato, mixed greens, and sliced olives add freshness, crunch, and a little briny flavor.

The nutrition for this recipe is calculated using my Air Fryer Flatbread and two Beyond Breakfast Sausage Links, but the calories and macros can vary considerably depending on the flatbread, sausage, and yogurt you choose. If you keep close track of your macros, it’s worth recalculating them using your own ingredients. A higher-fat yogurt, such as coconut yogurt, will also change the balance considerably. If you’re using one and want to reduce the overall fat or calories, you can replace the mayonnaise with additional yogurt. That flexibility makes this an easy wrap to adapt to the products you have available and your own nutritional targets.