Bangin' Gyros Wraps
This gyros recipe is packed full of flavour, a delicious Greek inspired dish. The 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!
Serves
Ingredients
For the souvlaki filling
<item-todo-done>2 tbsp red wine vinegar<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>500g king oyster mushrooms (or Shiitake)<item-todo-done><item-todo-done>½ tsp dried oregano<item-todo-done><item-todo-done>½ tsp dried thyme<item-todo-done><item-todo-done>½ tsp dried rosemary<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the tzatziki
<item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done>½ cucumber<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>250g plant-based yoghurt<item-todo-done><item-todo-done> squeeze of lemon juice<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
To serve
<item-todo-done>4 greek flatbreads<item-todo-done><item-todo-done>1 small red onions<item-todo-done><item-todo-done>1 large tomato<item-todo-done><item-todo-done>½ cucumber<item-todo-done><item-todo-done> squeeze of lemon juice<item-todo-done><item-todo-done> sprinkle of chopped parsley<item-todo-done><item-todo-done> olive oil for the pan<item-todo-done>
Before you start
Grater l Mixing Bowl
Prepare the souvlaki ingredients
- Peel and slice the onion
- Peel and mince the garlic
- Slice the mushrooms into thin (1cm) strips
For the souvlaki
- Place a pan over a medium heat and add a drizzle of olive oil
- Once warm, add the red onion and a pinch of salt, mix well and cook for 5 minutes
- Add the minced garlic and stir for a further minute until you've released the aromas
- At this point, add the sliced mushrooms to the pan and fold them around until they've started to shrink in size, about 5-10 minutes
- Stir through the dried herbs and red wine vinegar, and cook for 7-10 minutes (the longer you cook the mushrooms, the better)
For the tzatziki
- Grate ½ cucumber into a bowl and drain out any excess water
- Peel and crush the garlic clove
- Place all of the tzatziki ingredients into a bowl and mix well until everything comes together
Prepare the rest of the ingredients** **
- Peel and very finely slice the remaining red onion
- Dice the tomato and slice the remaining cucumber
- Warm up the Greek flatbreads in a frying pan with a little olive oil before building the Gyros
Build the gyros** **
- Add a large spoonful of tzatziki to the gyros before piling high with the filling
- Sprinkle with sliced red onion, diced tomato, sliced cucumber, chopped parsley and a squeeze of lemon juice
- Once all of the ingredients are in the middle, curl the flatbread edges inwards, tighter at the bottom than the top, to make a cone-like shape - we like to stuff the large half with even more filling before serving