Greek-Inspired Bison Gyros
with Hummus Dressing, Feta and Potato Wedges
Ingredients: Russet potato • Ground bison • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Lemon • Cucumber • Hummus (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) (sesame) • Arugula and spinach mix (arugula, spinach) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Parsley • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Lean Ground Bison
2 unit(s)
Russet Potato
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Soy, Wheat, Oats, Rye, Sesame, Barley May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
1 unit(s)
Mini Cucumber
56 g
Arugula and Spinach Mix
125 g
Roasted Peppers
(May contain traces of: Fish, Sulphites, Tree nuts, Milk)
1 unit(s)
Lemon
7 g
Parsley
4 tbsp
Hummus
(Contains: Sesame May contain traces of: Gluten, Fish, Egg, Sulphites, Crustaceans, Mustard, Soy, Milk, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Peanuts, Mustard, Tree nuts, Soy, Milk, Wheat, Sesame)
Not included in your delivery
1 tbsp
Milk*
(Contains: Milk)
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Drain roasted peppers, then using paper towels, pat dry.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Finely chop parsley.
- In a medium bowl, add bison, Dill-Garlic Spice Blend, breadcrumbs, half the parsley, 1 tbsp (2 tbsp) milk and 1/4 tsp (1/2 tsp) salt. Season with pepper, then combine.
- Form mixture into 2 (4) 4-inch-wide patties.
- Heat a large non-stick pan over medium.
- When hot, add patties to the dry pan. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry for 4-5 min per side, until cooked through.** (TIP: If patties are browning too quickly, reduce heat to medium-low.)
- Transfer to a cutting board.
- Meanwhile, in a small bowl, combine hummus, 1/2 tbsp (1tbsp) lemon juice, 1/2 tsp (1 tsp) lemon zest and 1 tbsp (2 tbsp) water. Season with salt and pepper.
- When cool enough to handle, cut patties into 1/2-inch strips.
- Divide flatbread and potato wedges between plates.
- Spread hummus dressing over top of flatbreads. Stack with patties, cucumber, roasted peppers and arugula and spinach mix.
- Sprinkle feta and remaining parsley over top of potato wedges.
- Squeeze a lemon wedge over top.
