This classic gyro wrap is as tasty as it is colourful! Our shawarma spice blend is smoky, sweet and oh so delicious. Paired with juicy tomatoes and drizzled with tangy yogurt chilli dressing, dinner tonight hits all the high notes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2 unit
Beyond Meat®
2 unit
Pita Bread
(Contains Wheat)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
460 g
Russet Potato
100 g
Greek Yogurt
(Contains Milk)
160 g
Tomato
1 tbsp
Chili-Garlic Sauce
56 g
Spring Mix
57 g
Hummus
(Contains Sesame)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
½ tsp
Sugar*
4 tbsp
Oil*
¼ tsp
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat guide for Step 2 (dbl for 4ppl): 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy and 2 tsp for extra-spicy! Cut potatoes into 1/2-inch fries. Toss potatoes and half the Shawarma Spice Blend with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.
While chunky fries bake, roughly chop tomatoes. Mix yogurt and 1 tsp chili garlic sauce in a small bowl. Set aside. (NOTE: Reference Heat Guide)
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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, on another baking sheet, arrange pitas. Toast in the top of the oven, until warmed through, 3-4 min.
Whisk together vinegar, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add spring mix 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 alongside, for dipping.