2 servings
Buy all ingredients right below the recipe
Ingredients
- 200 g plant-based gyros strips (e.g., made from seitan or soy protein)
- 1 tbsp olive oil
- ½ red onion
- 1 tomato
- ¼ cucumber
- ½ small iceberg lettuce
- 1 tsp dried oregano
- 1 tsp smoked paprika powder
- Salt to taste
- Pepper to taste
- 2 pita breads
Preparation
- 1Briefly warm the pita breads in a pan or oven – 2–3 minutes are sufficient.
- 2Meanwhile, slice the onion into fine rings, dice the tomato and cucumber, and tear the lettuce into bite-sized pieces. Heat the olive oil in a pan, add the plant-based gyros strips, season with oregano and smoked paprika powder, and fry for 5–6 minutes until golden brown and crispy.
- 3For the dip, mix all ingredients well in a bowl. Spread the warm pita breads with the dip, distribute the lettuce, tomato, and cucumber on top, and finally add the crispy gyros strips. Roll up and serve warm.
