This classic gyro wrap is as tasty as it is colourful! Our shawarma spice blend is smoky, sweet and oh-so-delicious. Paired with crunchy cucumber and drizzled with tangy yogurt chili dressing, dinner tonight hits all the high notes!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Shawarma Spice Blend
Chili Garlic Sauce
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch fries. Toss potatoes and half the Shawarma Spice Blend with 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Bake in middle of oven, until golden-brown, 25-28 min.
While fries bake, roughly chop tomato. Cut cucumber into 1/4-inch pieces. Mix yogurt and half the chili garlic sauce (dbl for 4ppl) in a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then Beyond Meat and remaining Shawarma Spice Blend. Cook, breaking up Beyond Meat into smaller pieces, until crispy, 4-5 min.** Season with salt and pepper.
While Beyond Meat cooks, arrange pitas on another baking sheet. Toast in top of oven, until warmed through, 3-4 min. (TIP: Keep your eye on the pitas, so they don't burn!)
Whisk together vinegar, 1 1/2 tbsp oil and 1/2 tsp sugar (dbl both for 4ppl) in a large bowl. Add spring mix, cucumber and tomato. Toss to coat.
Divide toasted pitas between plates, then spread hummus over pitas. Top with Beyond Meat gyro filling and chopped salad. Dollop 1 tbsp chili garlic yogurt over each pita. Serve with fries and remaining chili garlic yogurt, for dipping.