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GYROS INGREDIENTS
- 200 g plant-based gyros strips (seitan or soy protein)
- 1 tablespoon olive oil
- ½ red onion
- 1 tomato
- ¼ cucumber
- ½ small head of lettuce
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- salt to taste
- pepper to taste
- 2 pita breads
INGREDIENTS FOR THE "YOGURT" DIP
- 100 g plant-based yogurt
- 1 clove garlic, minced
- ½ tablespoon lemon juice
- ½ tablespoon chopped fresh dill
- salt to taste
INSTRUCTIONS
- 1Briefly warm the pitas in a pan or oven; 2-3 minutes is enough.
- 2Meanwhile, slice the onion into thin rings, dice the tomato and cucumber, and tear the lettuce into smaller pieces. Heat olive oil in a pan, add the plant-based gyros strips, season with oregano and smoked paprika, and sauté for about 5-6 minutes until nicely browned and crispy.
- 3In a separate bowl, combine all dip ingredients and mix well. Spread a layer of dip onto the warm pitas, add lettuce, tomato, cucumber, and finally the crispy gyros strips. Wrap and serve while still warm.