Ingredients
19 total- 300g vegan chicken strips
- 8 mini pitta breads
- 300g Greek-style dairy-free yogurt
- ⅓ cucumber, grated
- 1 large sweet potato, cut into fries
- ½ punnet cherry tomatoes, halved
- ¼ red onion, sliced
- ½ head romaine lettuce, chopped
- Handful black Kalamata olives
- 3 cloves garlic, 1 minced, 2 crushed
- ¼ lemon zest
- 1 tbsp lemon juice
- 4 tsp shawarma seasoning
- 1 tbsp sunflower oil
- 2 tbsp chopped fresh dill
- Pinch of cayenne pepper
- 3 tbsp olive oil
- Salt, to taste
- Pinch of black pepper
Method
7 stepsStep 1
Prepare the tzatziki by combining the grated cucumber, dairy-free yogurt, olive oil, crushed garlic, dill, lemon juice, cayenne pepper, black pepper, and salt in a bowl. Mix well and refrigerate until ready to serve.
Step 2
Marinate the vegan chicken in another bowl. Toss the vegan chicken strips with olive oil, lemon zest, minced garlic, and shawarma seasoning. Set aside.
Step 3
Prepare the salad by combining the halved cherry tomatoes, sliced red onion, Kalamata olives, sliced cucumber, and chopped romaine lettuce in a bowl.
Step 4
Next to cook the sweet potato fries preheat the oven to 200°C (180°C fan, 400°F, Gas Mark 6). Toss the sweet potato fries with sunflower oil, shawarma seasoning, salt, and pepper. Spread them on a non-stick baking tray and bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
Step 5
Cook the vegan chicken while the fries are baking. Heat a large non-stick frying pan over a medium-high heat. Add the marinated vegan chicken strips and cook for 5-7 minutes, or until golden brown and heated through.
Step 6
Warm the mini pittas in the oven or on a griddle pan for a minute or two on each side until lightly toasted.
Step 7
Finally, assemble the gyros tacos. Fill each warm pitta with some salad, sweet potato fries, vegan chicken gyros, and a generous dollop of tzatziki. Serve immediately.