Jackfruit-gyros

Jackfruit gyros with Greek salad

Bursting with crunchy veg and fresh flavours, these vegetarian wraps are a winner

By , 26 April 2019

(2 votes)

Jackfruit gyros with Greek salad
  • 30 Mins

  • Serves: 4

Nutritional Info
Each 340g serving contains
  • Energy

    1209KJ

    289KCAL

    14%
  • Fat

    13.3g

    med

    19%
  • Saturates

    3.1g

    low

    16%
  • Sugars

    7.8g

    low

    9%
  • Salt

    1.36g

    med

    23%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 356kJ/85kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 1 onion, thinly sliced
  • 400g tin jackfruit, drained and rinsed, and cut into bite-sized chunks
  • 1tbsp dried oregano
  • 2 cloves garlic, crushed
  • 1 lemon, zest and juice
  • ½ cucumber, halved lengthways and sliced
  • 225g cherry tomatoes, halved
  • 100g green olives
  • 2tsp extra virgin olive oil
  • 50g feta cheese
  • 170g fat free Greek yogurt
  • 10g mint, leaves finely chopped
  • 4 Asda Plain Folded Flatbreads, toasted
  • 1 Little Gem lettuce, leaves separated
Method
  • Heat the oil in a saucepan over medium heat. Fry the onion for 5-6mins until beginning to soften. Add the jackfruit, oregano, garlic and lemon juice and cook for 10-15 mins, until beginning to colour.

  • Meanwhile, in a bowl, stir together the cucumber, tomatoes and olives and add the lemon zest and olive oil. Season with black pepper and crumble over the feta. Set aside.

  • In a small bowl, stir the mint into the yogurt.

  • Fill the flatbreads with a couple of lettuce leaves and top with the jackfruit mixture. Drizzle with the minty yogurt and serve alongside the Greek salad.