Greek seitan gyros

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 350°F. Thinly slice cucumber(s) into rounds. Peel and thinly slice 1 cup (2 cups) onion. Thinly slice the seitan. Halve and juice the lemon(s). Thinly slice the tomato(es). Pick the mint leaves.

Step 2

2. Add sliced cucumber, Champagne vinegar, and a pinch of salt and pepper to a medium bowl, and toss to coat. Set quick pickles aside until step 5.

Step 3

3. Heat 2 tbsp (4 tbsp) olive oil in a large non- stick skillet over medium-high heat. Add sliced seitan and a pinch of salt and cook until seitan is browned in places, 4 to 6 minutes. Sprinkle crispy seitan with just 1 tsp (2 tsp) ras el hanout and cook until fragrant, about 1 minute. TIP: Add more ras el hanout if you prefer.

Step 4

4. Add yogurt, just 1 tbsp (2 tbsp) lemon juice, and a pinch of salt to a small bowl, and whisk the lemon yogurt. Place flatbreads directly on the oven rack and toast until warm, 2 to 3 minutes.

Step 5

5. Top toasted flatbreads with crispy seitan, quick pickles, as much sliced onion as you'd like, and sliced tomato. Top the Greek seitan gyros with mint leaves and lemon yogurt. To eat, fold one side of the flatbread over the other, like a taco. Dig in!