Recipes - Chick*n fillets gyros in Lebanese pitta with vegan tzatziki - The Mighty Kitchen

Chick*n fillets gyros in Lebanese pitta with vegan tzatziki

Bring Saturday night into your house in a good way. This classic is here to stay.

Preparation 10'

Execution 20'

Difficulty 1/5

Serves 4

Preparation

Place the TMK fillet strips in a baking pan, lined with non-stick baking paper.
Coat well with olive oil and seasoning of choice
Bake in a preheated oven for 20 minutes or until golden at 220C degrees, turning mid-bake.
To prepare the vegan tzatziki, place all ingredients in a bowl and mix well. Taste and adjust seasonings to taste, and refrigerate for at least 30 minutes so the spices blend well and develop the tzatziki flavour.
To serve, chop the vegetables and place them in the open pitta, top with the TMK fillet strips and top with vegan tzatziki. Wrap in paper and serve.

Serve with french fries and dips of choice

Ingredients
Ingredients
- 800 grams of TMK fillet strips
- 120 ml olive oil
- 20 gr of BBQ or any Gyros seasoning you prefer
- 4 Lebanese pitas
- 2 tomatoes
- 1 cucumber
- 1 cup of romaine lettuce
For the vegan tzatziki
- 250 grams of plant based yogurt (Greek, coconut or soya)
- 1 teaspoon of salt
- 1 teaspoon of garlic granules
- 1 teaspoon of dried mint
- 1 teaspoon of lemon juice
- 1 teaspoon of lemon pepper seasoning
- 2 tablespoons of cucumber cut into small pieces

Ingredients

800 grams of TMK fillet strips
120 ml olive oil
20 gr of BBQ or any Gyros seasoning you prefer
4 Lebanese pitas
2 tomatoes
1 cucumber
1 cup of romaine lettuce

For the vegan tzatziki

250 grams of plant based yogurt (Greek, coconut or soya)
1 teaspoon of salt
1 teaspoon of garlic granules
1 teaspoon of dried mint
1 teaspoon of lemon juice
1 teaspoon of lemon pepper seasoning
2 tablespoons of cucumber cut into small pieces

More Recipes

Nashville chick*n hot buns

Easy chick*n noodles

See all recipes