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Greek Beef Gyro Wrap

Greek Beef Gyro Wrap

with Chunky Fries and Chopped Salad

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This classic gyro wrap is as tasty as it is colourful! Our shawarma spice blend is smoky, sweet and oh-so-delicious. With hits of crunchy green pepper and a drizzle of tangy chili-yogurt sauce, dinner tonight hits all the high notes!

Allergens:

Wheat

•Sulphites

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 unit

Pita Bread

(Contains: Wheat)

1 tbsp

Shawarma Spice Blend

(Contains: Sulphites)

230 g

Russet Potato

100 g

Greek Yogurt

(Contains: Milk)

80 g

Tomato

1 tsp

Chili-Garlic Sauce

56 g

Spring Mix

66 g

Mini Cucumber

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

Nutrition Values

Calories118 kcal

Energy (kJ)492 kJ

Carbohydrate24 g

Sugar1 g

Dietary Fiber4 g

Protein4 g

Sodium27 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Parchment Paper

•Measuring Spoons

•Small Bowl

•Large Non-Stick Pan

•Large Bowl

•Whisk

Cooking Steps

BAKE CHUNKY FRIES

1

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 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Bake in the middle of the oven, until golden-brown, 25-28 min.

PREP & MIX SAUCE

2

While fries bake, roughly chop tomato. Cut cucumber into 1/4-inch half moons. Mix yogurt and 1 tsp chili garlic sauce (dbl for 4 ppl) in a small bowl. Set aside.

COOK BEEF

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and remaining Shawarma Spice Blend. Cook, breaking up the beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

TOAST PITA

4

While beef 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!)

ASSEMBLE SALAD

5

Whisk together vinegar, 1 1/2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add spring mix, cucumbers and tomato. Toss to coat. Season with salt and pepper.

FINISH AND SERVE

6

Divide toasted pitas between plates, then spread 1 tbsp chili garlic yogurt over each pita. Top with Greek beef gyro filling and chopped salad. Serve with chunky fries and remaining chili garlic yogurt, for dipping.

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