Greek Gyros Flatbreads
Serves: 4
Nutrition: Per serving
Energy
368 Kcal
Fat
10g
Saturates
2g
Sugars
4.8g
Salt
1.1g
Enjoy the great flavours of our Greek-inspired budget-friendly meat-free Gyros recipe. Quorn Pieces marinated with classic Greek flavours are served with a plant-based refreshingly minty tzatziki sauce, warm flatbreads and a vibrant array of refreshing salad vegetables. Each serving is packed with protein* and a source of fibre** whilst being low in saturated fat and salt.
Ingredients
The Greek-style marinade
2 cloves garlic, crushed or grated
15ml lemon juice (~1 lemon)
10ml olive oil
1 tsp dried oregano
300g Quorn Pieces
10ml olive oil
The tzatziki sauce
200g Alpro Plain No Sugars altern. to yogurt
½ a large cucumber
2 cloves garlic, crushed or grated
5g fresh dill, chopped
5g fresh mint, chopped
10ml lemon juice (~1 lemon)
Quick and easy flatbreads
100g wholemeal plain flour
100g white plain flour
200g Alpro Plain No Sugars alternative to yogurt
5g baking powder
Greek accompaniments
1 small red onion, thinly sliced
½ cucumber, thinly sliced
2 tomato, diced
50g shredded lettuce
Large handful flatleaf parsley, roughly chopped
Method
Make the Greek-style marinade: In a bowl, combine the garlic, lemon juice, olive oil, dried oregano, and a good pinch of freshly ground pepper.
Place the Quorn Pieces in a separate bowl and pour the marinade over them. Toss to coat the pieces thoroughly. Let them marinate for at least 30 minutes in a fridge or ideally a couple of hours or overnight to enhance the flavours.
Prepare the tzatziki sauce: Coarsely grate the cucumber (with the skin on) and drain as much of the liquid squeeze out as much of the liquid using a clean cloth or fine sieve. Place the cucumber with the remaining tzatziki ingredients in a bowl and mix well seasoning with freshly ground black pepper.
Make the flatbreads: Combine the flours, baking powder, a good pinch of freshly ground black pepper and Alpro alternative to yogurt, then knead for a minute or two. The dough is ready when it is no longer sticky (add a little more flour if needed). Divide the dough into four equal pieces and using a rolling pin, stretch out to roughly the size of a small dinner plate.
Heat a non-stick frying pan over high heat or a griddle pan lightly brushed with olive oil. Cook each side for 20-30 seconds or until lightly golden. Keep the cooked flatbreads wrapped in a clean cloth to keep them warm and soft.
Cook the marinated Quorn Pieces: Heat the 10ml of olive oil in a pan over medium heat. Add the marinated Quorn Pieces and cook until they are heated through and have a slightly crispy exterior.
Assemble: Take one flatbread and spread a generous spoonful of the Tzatziki sauce over the top.
Add a portion of the cooked Quorn Pieces on top of the sauce.
Top with sliced red onion, cucumber, diced tomato, shredded lettuce, and fresh parsley.
Fold the flatbread in half or roll it up like a wrap.
Serve with any remaining tzatziki and salad accompaniments, tuck in and enjoy!
Each serving provides *22g protein and **12g fibre.