Bangin' Gyros Wraps
We genuinely can't stop making these. Gyros wraps are one of those meals that feel a bit special but come together so easily, and this plant-based version is absolutely banging. You've got smoky, garlicky mushrooms cooked down with red onion until they're soft and sticky, all wrapped up in fluffy flatbread with cool tzatziki and fresh veg. It's the kind of dinner that tastes like something you'd order on a sun-drenched terrace somewhere in Greece. Make these tonight, you won't regret it.
Before You Start
- Food processor (or box grater for cucumber)
- Mixing bowl
- Microplane or fine grater
- Large frying pan
Ingredients
- 2 tbsp red wine vinegar
- 1 red onion
- 2 garlic cloves
- 500g king oyster mushrooms (or Shiitake)
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp dried rosemary
- olive oil
- salt to taste
- 2 tbsp extra virgin olive oil
- ½ cucumber
- 1 garlic clove
- 250g plant-based yoghurt
- squeeze of lemon juice
- Salt & pepper to taste
- 4 greek flatbreads
- 1 small red onions
- 1 large tomato
- ½ cucumber
- squeeze of lemon juice
- sprinkle of chopped parsley
- olive oil for the pan
Method
Prepare the souvlaki ingredients
- Peel and slice the onion
- Peel and mince the garlic
- Slice the mushrooms into thin (1cm) strips
For the souvlaki
- Place a pan over a medium heat and add a drizzle of olive oil
- Once warm, add the red onion and a pinch of salt, mix well and cook for 5 minutes
- Add the minced garlic and stir for a further minute until you've released the aromas
- At this point, add the sliced mushrooms to the pan and fold them around until they've started to shrink in size, about 5-10 minutes
- Stir through the dried herbs and red wine vinegar, and cook for 7-10 minutes (the longer you cook the mushrooms, the better)
For the tzatziki
- Grate ½ cucumber into a bowl and drain out any excess water
- Peel and crush the garlic clove
- Place all of the tzatziki ingredients into a bowl and mix well until everything comes together
Prepare the rest of the ingredients
- Peel and very finely slice the remaining red onion
- Dice the tomato and slice the remaining cucumber
- Warm up the Greek flatbreads in a frying pan with a little olive oil before building the Gyros
Build the gyros
- Add a large spoonful of tzatziki to the gyros before piling high with the filling
- Sprinkle with sliced red onion, diced tomato, sliced cucumber, chopped parsley and a squeeze of lemon juice
- Once all of the ingredients are in the middle, curl the flatbread edges inwards, tighter at the bottom than the top, to make a cone-like shape - we like to stuff the large half with even more filling before serving
Tips & Variations
- Get the pan hot enough: We find a medium-high heat works best for the mushrooms. Too low and they steam instead of fry, and you lose all that lovely colour and depth of flavour.
- Swap the mushrooms: Henry loves this with oyster mushrooms when he can find them. They go a little crispy at the edges and are absolutely incredible in a wrap.
- Make extra tzatziki: Trust us on this one. Make double the tzatziki. You'll want to dip everything in it, and it keeps in the fridge for a couple of days.
Why This Works
The trick is giving the mushrooms proper time in the pan. Don't rush them. Once they've had a good cook with the garlic and onion, they take on this deep, almost meaty flavour that makes the whole wrap sing. Getting that slight caramelisation on the edges is what takes it from good to absolutely bangin'.