Gyros Wrap

Preheat the oven to 400 °F. Peel and cut the potatoes into approx. ½ in thick fries. Put them in a bowl and mix with the olive oil and salt.

• 5.3 oz Potatoes (w/o skin)
• 1 tsp Olive oil
• Salt

Spread the fries on a baking tray lined with parchment paper and bake in the oven for approx. 20 minutes. Turn the fries halfway through the cooking time.

Prepare the soy chunks according to the package instructions.

• 1.4 oz Vegan meat substitute, strips

In a bowl mix the cream cheese with water and olive oil until creamy. Finely chop the garlic and add to the bowl.

• ¼ cup Vegan cream cheese
• 1 tsp Olive oil
• Water
• 1 Garlic clove (~ 0.1 oz)

Grate the cucumber, put in a kitchen towel and press as much water out of the cucumber as you can add to the bowl. Season with salt and pepper.

• ¼ Cucumber (~ 3.9 oz)
• Salt
• Black pepper

Slice the onion and chop the salad.

• ½ Onion, red (~ 1.5 oz)
• ½ Romaine lettuce (~ 2.1 oz)

Heat the oil in a non-stick frying pan over medium heat. Add the soy chunks and fry until the chunks are crispy all over. Add the fries and barbecue sauce and fry for an additional 1-2 minutes and turn off the heat.

• 1 tsp Canola oil
• 2 ⁠½ Tbsp Barbecue sauce

Spread the dip onto the tortillas.

• 2 Flour tortillas (~ 4.6 oz)

Fill the tortillas with fries, soy chunks, salat and onions and top with chili sauce.

• 1 tsp Hot sauce (e.g. Sriracha)

Fold up the bottom to cover the filling then fold in the edges. Roll up to seal. Secure by wrapping with foil if you want.

Enjoy your meal!