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
- 2 tsp ras el hanout (divided)
- 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 for toasting flatbreads. 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. Sprinkle crispy jackfruit with oregano and just half the ras el hanout and cook until fragrant, about 1 minute. (4-servings: use 4 tbsp olive oil, 2 tsp ras el hanout) (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! (TIP: Don’t let the flatbreads get too crispy. They should still be pliable enough to fold.)
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