Preheat the oven

• Preheat the oven to 200 °C (400 °F).

Make the onion-garlic pulp

• Add the onion and garlic cloves to a small food processor.
• Blend until you get a smooth pulp.

Season the meat

• Place the ground beef in a bowl and mix in the onion-garlic pulp.
• Season with salt, pepper, sweet paprika, garlic powder, onion powder, parsley, sumac, cumin, marjoram, cinnamon and coriander.
• Mix well and ideally let it rest for 1 to 2 hours, or use immediately.

Flatten the meat portions

• Divide the mixture into 5 equal portions and roll each into a ball.
• Sandwich each ball between two sheets of parchment paper and flatten evenly with a rolling pin.
• Roll up the filled parchment paper like a poster and repeat until you have about 5 rolls.

Roast the meat and veggies

• Add the bell peppers, red onion and jalapeño to a sheet pan, drizzle with olive oil and season with salt and pepper.
• Place the parchment rolls on the pan and bake everything at 200 °C (400 °F) for 30 to 35 minutes.

Unroll and slice the gyro meat

• Remove from the oven and let cool for a minute.
• Unroll the parchment paper and slice the meat to your preferred size.

Make the paprika aioli

• Mix the mayonnaise, minced garlic, sweet paprika and lemon juice until smooth.

Assemble the wraps

• Lay the lavash flat and add lettuce, the paprika aioli, roasted veggies, about 3 oz of gyro meat, pickled red onions, parsley and feta.
• Roll tightly.

Sear and serve

• Sear the wrap in a lightly oiled pan until crisp.
• Slice, drizzle with your favorite sauce and enjoy.