Recipes
Recipes

Jackfruit gyros with Greek salad

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

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

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(30 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.39 per serving

Nutritional Information

Each 340g serving contains

Energy
1210kj
289kcal
14%
Fat
13.3g
Med
19%
Saturates
3.1g
Med
16%
Sugars
7.8g
Med
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

1
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.
2
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.
3
In a small bowl, stir the mint into the yogurt.
4
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.