Gyro Wrap Recipe

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Hot for Food Vegan Comfort Classics 101 Recipes to Feed Your FaceMake Saved by Seitan and you’re in sandwich heaven for a few days. There’s enough wheat meat to make both the Philly Cheesesteak and this Greek-inspired gyro wrap! I have to say, gyro or shawarma meat has to be one of the most unappetizing-looking things you could eat as an omnivore. I wouldn’t touch that stuff with a 10-foot skewer! Get it? But this super-stuffed wrap has all the elements you’re looking for, is far healthier, and The Creamy Cucumber really ties it all together. You can even add the tofu feta from My Big Fat Greek Potato Salad for an extra kick.

  • Yield: 6 wraps
  • Preparation Time: 35 Minutes
  • Cooking Time: 6 Minutes


  • 2 teaspoons vegetable oil
  • ½ Saved by Seitan loaf, thinly sliced or shaved
  • ½ teaspoon dried oregano
  • Sea salt and ground pepper
  • 6 large pita breads
  • The Creamy Cucumber
  • 6 cups packed baby spinach or lettuce of your choice
  • 3 cups packed alfalfa sprouts (optional)
  • 2 vine tomatoes, sliced
  • 1 cup thinly sliced red onion (about 1 onion)
  • 1 cup thinly sliced English cucumber (about 1 cucumber)
How to Make It
  1. Heat the vegetable oil in a large cast-iron skillet or frying pan over medium heat. Add the seitan and oregano and season with salt and ground pepper. Toss together and brown for 5 to 6 minutes.
  2. Meanwhile, warm the pitas in the oven or a toaster, if desired.
  3. Spread some creamy cucumber dressing on each pita. Place the spinach, sprouts, tomato slices, onion slices, cucumber slices, and a generous portion of seitan on top. Drizzle more creamy cucumber on top and roll tightly. Wrap one end of the roll in aluminum foil or parchment paper to contain the contents and serve immediately! You could also stuff everything inside the pita and make pockets, but I find they break all the time.

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