As promised, today I bring you another Greek-inspired recipe that goes well with Tuesday’s tzatziki recipe. I never thought I would create a vegan version of this dish as gyros is quintessentially a meat-lover’s choice, but it turns out that the mighty jackfruit has made it totally possible 🙂 .
In case you haven’t had the real thing, traditional gyros is a Greek dish made of pork or chicken meat, usually served wrapped in a soft and fluffy pita, with tomato, onion, tzatziki sauce and sometimes a few potato fries too. Well, I have followed exactly the same formula except for the meat component, of course. Aside for the animal welfare aspect of this choice, my version is also considerably lighter than the original and just as delicious. It’s ideal if you are trying to cut down on your saturated fat intake. It’s also very portable – great for taking along for a walk in the hills, which is exactly what is in our weekend plans.
1 small cucumber, sliced a handful of sweet cherry tomatoes, quartered vegan tzatziki (recipe here) 6 large Greek pitas (gluten-free if required) 6 Romaine lettuce leaves, shredded 1 small red onion, super finely sliced 2 medium potatoes (optional) olive oil
ASSEMBLY
