Buy all ingredients right below the recipe
Ingredients
- 2 flatbreads
- 50 g iceberg lettuce
- 50 g red cabbage
- 1 tomato
- 1/4 onion
- 2 packages plant-based gyros
- 1 tbsp gyros spice
- 3 tbsp sunflower oil
Ingredients for white herb sauce
- 150 g plant-based natural yogurt
- 1 clove garlic, pressed
- 1 tsp chopped parsley
- 1/3 tsp dried dill
- 1 dash lemon juice
- Salt to taste
Ingredients for red sauce
- 100 g plant-based mayonnaise
- 2 tbsp ketchup
- 1 tsp tomato paste
- Salt to taste
- 1 pinch chili powder
- 1 dash soy sauce
Preparation
- 1For the sauces, mix the respective ingredients together.
- 2Fry the plant-based gyros according to package instructions with oil until crispy and season with gyros spice to taste. Keep warm.
- 3Wash red cabbage and iceberg lettuce and cut into thin strips. Slice the tomato and cut the onion into thin rings.
- 4Halve the flatbreads and cut them open, but not all the way through. Briefly warm them in the oven, then fill with lettuce, vegetables, plant-based gyros, and the sauces, and serve.
