Meatless Gyro Wrap
- 4 whole wheat pitas
- 2 cups spinach
- 1/2 cup cucumber, diced
- 16 oz (2 packets) seitan strips
- 2 tablespoons olive oil, divided
- 1/2 yellow onion, sliced thin
- 1/2 cup red pepper, diced
- 1/2 cup green onion, diced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pepper
Lemon Dill Aioli:
- 1 cup vegan mayo (sub light mayo)
- 1/2 lemon, juiced
- 2 dill pickle spears
- Start by blending your lemon dill aioli ingredients in a blender or food processor until smooth. Refrigerate until ready to use.
- Heat a large skillet over medium heat. Add one tablespoon of olive oil, and your onions. Sauté for 5 minutes.
- After 5 minutes, add in another tablespoon of olive oil and your diced peppers to the skillet. Sauté for another 5 minutes.
- Add in your seitan strips, chili powder, garlic, smoked paprika, salt, coriander, cinnamon, and pepper to the pan and sauté for 2-3 minutes, stirring frequently.
- When the seitan is hot, take the skillet off the heat and set aside.
- Take a pita and layer it with about 1/2 cup spinach, 1/4 of your seitan gyro mixture, top with a few cucumber slices, and a drizzle of lemon dill aioli. Do this for all wraps. EAT UP.
Okay let’s get the big question out of the way… What the heck is seitan and how do you pronounce it? Well it’s pronounced (say-tan) yes, sort of like the devil. And it’s a meat substitute made of wheat gluten. So, NO, it is not by any means gluten free. In fact it’s like the least gluten free thing ever. It’s pretty much only made up of gluten. You can find it in the grocery store near the tofu (usually). It comes cubed or sliced (buy the slices for this), and I find it makes an INCREDIBLE substitute for gyro meat. The texture is seriously on point, and you can flavor it almost any way. So this is a super easy, and fun way to make a meatless meal that the whole family can enjoy!
I grew up in a small town in Georgia that is slightly progressive in some ways, and in other ways just so absolutely not. There is only one completely vegetarian/vegan restaurant in town. It’s a gritty, cool, hole in the wall kind of place, and it has become my haven when I visit home. (It’s called The Grit, if you care.) They have a pretty creative menu, and I always end up getting inspired and LOVING what I eat there. I tell you that to say, they have a seitan gyro that is GREAT. And basically I loved it so much I stole the idea. But hey, copying is the greatest form of flattery, right?
I love this meal because it combines heavy elements like the seitan and pita bread right along side fresh crunch like spinach, cucumbers, and a light lemon dill aioli. It makes a harmony of satisfyingly filling, yet fresh flavors. I’m very, very into it. And if you’re like, “Woah! I love the idea of a lemon dill aioli, and I have some extra lying around after making this dish. I wonder what else I can put it on?” I’ll tell you – you can try it on these BBQ Tofu Wraps or even on these Baked Veggie Chips.
I hope you and your family, or you and your partner, or you and yourself enjoy these wraps – ’cause I know I sure did. I hope they fill your belly until you are happy and healthy and full. I hope they fuel you through the best (or worst) of your days. I hope they make you feel special, ’cause you are. MUWAH.