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Heat a large skillet over medium-high heat. Add ground lamb, kosher salt, garlic powder, paprika, and black pepper. If you have greek oregano, you should add it at this step.
Use a meat masher to crumble the meat, letting it brown and get crispy without stirring too often.
If there's too much fat, tilt the pan and soak up the excess with a paper towel, leaving a little to help the meat caramelize. Continue cooking until crispy and cooked through then set aside.
Warm the pita wraps until pliable using an oven or air fryer heated to 350F degrees for about 5 minutes or so. Or wrap the pitas in a damn paper towel and microwave for 30 seconds.
Once hot and pliable, spread a generous layer of tzatziki on each pita. Top with the crispy lamb, cucumbers, tomatoes, and red onion. Adding a drizzle of lemon juice if you prefer.
Garnish with fresh dill, fold the pitas, wrap in parchment or sandwich paper, and serve immediately.