Greek Seitan Gyros
with Quick Pickles & Lemon Yogurt
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- 1 cucumber
- 1 red onion
- 8 oz seitan
- 1 lemon
- 1 Roma tomato
- ½ oz fresh mint
- 2 tbsp Champagne vinegar
- 2 tsp ras el hanout
- ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- 2 multigrain flatbreads
- 2 tbsp (4 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 350°F. Thinly slice the cucumber(s) into rounds. Peel and thinly slice 1 cup (2 cups) onion. Thinly slice the seitan. Halve and juice the lemon(s). Thinly slice the tomato(es). Pick the mint leaves. TIP: The oven will be used to toast the flatbreads. If you have a toaster oven you can use that instead.
Add sliced cucumber, Champagne vinegar, and a pinch of salt and pepper to a medium bowl and toss to coat. Set aside the quick pickles until step 5.
Heat 2 tbsp (4 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add sliced seitan and a pinch of salt and cook until seitan is browned in places, 4 to 6 minutes. Sprinkle crispy seitan with just 1 tsp (2 tsp) ras el hanout and cook until fragrant, about 1 minute. TIP: You can add more ras el hanout if you prefer.
Add yogurt, just 1 tbsp (2 tbsp) lemon juice, and a pinch of salt to a small bowl, and whisk the lemon yogurt. Place flatbreads directly on the oven rack and toast until warm, 2 to 3 minutes. TIP: Don’t let the flatbreads get too crispy. They should still be pliable enough to fold.
Top toasted flatbreads with crispy seitan, quick pickles, as much sliced onion as you’d like, and sliced tomato. Top the Greek seitan gyros with mint leaves and lemon yogurt. To eat, fold one side of the flatbread over the other, like a taco. Dig in!