Veggie Gyro Wraps
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Veggie Gyro Wraps

Veggie Gyro Wraps

with Protein Shreds, Spiced Potatoes and Greens

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!

Tags:
Veggie
Quick Prep
Low CO2
Allergens:
Milk
Soy
Wheat
Sulphites
Sesame
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

2 piece

Flatbread

(Contains Milk, Soy, Wheat)

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

350 g

Yellow Potato

28 g

Spring Mix

4 tbsp

Hummus

(Contains Sesame)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

95 g

Tomato

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 unit

Lemon

Not included in your delivery

¼ tsp

Sugar*

2 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories920 kcal
Fat51 g
Saturated Fat6 g
Carbohydrate89 g
Sugar6 g
Dietary Fiber9 g
Protein30 g
Cholesterol10 mg
Sodium1590 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
Measuring Spoons
Large Bowl
Zester
Small Bowl
Large Non-Stick Pan
Whisk

Instructions

Bake potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds.Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Prep
2

Meanwhile, roughly chop tomato.Zest, then juice half the lemon (use whole lemon for 4 ppl).Add hummus and lemon zest to a small bowl, then stir to combine. Set aside.

Cook protein shreds
3

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and Shawarma Spice Blend. Cook, stirring occasionally, until crispy, 6-8 min.**Remove from heat.

Warm flatbreads and make drizzle
4

Meanwhile, arrange flatbreads on another unlined baking sheet. Toast in the top of the oven, until warmed through, 3-4 min. (TIP: Keep your eye on flatbreads so they don't burn!)Add mayo and 1/2 tbsp (1 tbsp) lemon juice to another small bowl, then whisk to combine. Set aside.

Assemble salad
5

Whisk together half the vinegar, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a large bowl. Add spring mix and tomatoes. Season with salt and pepper, then toss to coat.

Finish and serve
6

Divide toasted flatbreads between plates, then spread hummus over pitas.Top with protein shred gyro filling and salad. Drizzle lemony mayo over each flatbread. Serve with potatoes and remaining mayo for dipping.