Jackfruit Gyros
with Quick Pickles & Tzatziki
Jackfruit's dense flesh is neutral in flavor, making it a great meat substitute, capable of absorbing other flavors. Crisped and tossed in warm spices, it is a deceptively meaty filling to this Greek flatbread sandwich. We stuff the wrap with classic gyro toppings like crunchy pickled onion and cucumber, juicy tomato, and creamy tzatziki.
Nutrition (per serving)
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INGREDIENTS
- 1 cucumber, half thinly sliced and half reserved for your own use
- 1 red onion, peeled and thinly sliced
- 1 tbsp Champagne vinegar
- 7 oz jackfruit, drained, rinsed, patted dry and torn into bite-size pieces
- 1 tsp dried oregano
- 1 tsp ras el hanout
- 2 flatbreads
- 1 Roma tomato, thinly sliced
- 0.25 oz mint, leaves picked
- 1/4 cup vegan tzatziki
- 2 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 400°F. Combine sliced cucumber, onion, vinegar, and a pinch of salt and pepper in medium bowl and toss to coat. Set aside.
Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add jackfruit and a pinch of salt and cook until browned and crispy in places, 7 to 9 minutes. Add just 1 tsp oregano and just 1 tsp ras el hanout and cook until fragrant, about 1 minute. (TIP: Add more ras el hanout if you prefer more spice.)
Place flatbreads directly on oven rack and toast until warm, 2 to 3 minutes. Top with crispy jackfruit, as many quick pickles as you’d like, tomato, and mint. Serve with tzatziki. To eat, fold in half and dig in!
Don’t let flatbreads get too crispy. They should still be pliable enough to fold. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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