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Bangin' Gyros Wraps

Bangin' Gyros Wraps
Bangin' Gyros Wraps

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This gyros recipe is packed full of flavour, a delicious greek inspired dish. The shiitake mushrooms are incredibly meaty, giving the wrap an amazing texture and bite!

We added fresh tomatoes, red onion, cucumber, parsley and homemade tzatziki to the wrap to bring it all together for a fantastic flavour fusion. Serve with a side salad or fries!



For the souvlaki

  • 2 tbsp dairy free flora
  • 2 tbsp olive oil
  • 1 red onion (cut into thin strips)
  • 2 cloves garlic (minced)
  • 500g Shiitake Mushrooms (cut into 1cm strips)
  • 2 tbsp red wine vinegar
  • ½ tbsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tbsp agave nectar

For the tzatziki

  • 1 cucumber (cut into small cubes)
  • 2 cloves garlic (crushed)
  • 4 tbsp extra virgin olive oil
  • 500g plain dairy free yoghurt
  • 1 tbsp red wine vinegar
  • ½ tsp salt
  • ½ tsp pepper

To serve

  • 4 Greek Flatbreads
  • 1 small red onion (finely sliced)
  • 1 large tomato (diced)
  • ¼ cucumber (sliced)
  • 1 small bunch parsley (finely chopped)
  • Fries or salad


  1. 1.

    Melt the dairy free flora in a high sided frying pan and add the olive oil.

  2. 2.

    Add the red onion to the pan, fry them for 1 minute, add the garlic and stir for a further minute until you’ve released the aromas.

  3. 3.

    Pour the shiitake mushrooms into the pan and fold them around until they’ve started to shrink in size.

  4. 4.

    Sprinkle the flavourings over the mushrooms and stir everything constantly for 7-10 minutes - the longer you cook the mushrooms, the better.

  5. 5.

    Put all the Tzatziki ingredients in a bowl and mix them round with a spoon so everything is well covered.

  6. 6.

    Warm up the Greek flatbreads in a frying pan with a little olive oil before building your Gyros.

  7. 7.

    Serve with fries on baking paper for an authentic feel.