Greek Beef Gyro Wrap
with Chunky Fries and Chopped Salad
This classic gyro wrap is as tasty as it is colourful! Our shawarma spice blend is smoky, sweet and oh-so-delicious. With hits of crunchy green pepper and a drizzle of tangy chili-yogurt sauce, dinner tonight hits all the high notes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 unit
Pita Bread
(Contains Wheat)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
230 g
Russet Potato
100 g
Greek Yogurt
(Contains Milk)
80 g
Tomato
1 tsp
Chili-Garlic Sauce
56 g
Spring Mix
66 g
Mini Cucumber
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch fries. Toss potatoes and half the Shawarma Spice Blend with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Bake in the middle of the oven, until golden-brown, 25-28 min.
While fries bake, roughly chop tomato. Cut cucumber into 1/4-inch half moons. Mix yogurt and 1 tsp chili garlic sauce (dbl for 4 ppl) in a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and remaining Shawarma Spice Blend. Cook, breaking up the beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
While beef cooks, arrange pitas on another baking sheet. Toast in top of oven, until warmed through, 3-4 min. (TIP: Keep your eye on the pitas, so they don't burn!)
Whisk together vinegar, 1 1/2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add spring mix, cucumbers and tomato. Toss to coat. Season with salt and pepper.
Divide toasted pitas between plates, then spread 1 tbsp chili garlic yogurt over each pita. Top with Greek beef gyro filling and chopped salad. Serve with chunky fries and remaining chili garlic yogurt, for dipping.
