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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
2 pièce(s)
Pain pita
(Contient Blé)
1 cs
Épices shawarma
(Contient Sulfites)
230 g
Pomme de terre Russet
100 g
Yogourt grec
(Contient Lait)
80 g
Tomato
1 cc
Sauce aux piments et à l’ail
56 g
Mélange printanier
66 g
Mini concombres
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
Informations nutritionnelles
Ustensiles
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.