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Cheese and Chickpea Gyros

Cheese and Chickpea Gyros

with sweet chilli yoghurt filling

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The name of this Greek dish literally translates as 'turn' because of the rotisserie cooking method it usually employs. Though Gyros are traditionally made with meat, this veggie version filled with chickpeas and cheese is just as delicious as the original.

Tags:Chef's Choice•Quick•Family Friendly•Veggie
Allergens:Wheat•Milk•Mustard
Total Time25 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 piece

Flatbread

(ContainsWheat)

200 g

Grilling Cheese

(ContainsMilk)

75 g

Yoghurt

(ContainsMilk)

1 pack

Chickpeas

1 sachet

Sweet Chilli Sauce

2 piece

Tomato

1 piece

Carrot

40 g

Salad Leaves

½ piece

Onion

1 sachet

Paprika

(ContainsMustard)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)870 kcal
Energy (kJ)3639 kJ
Fat31.2 g
of which saturates17.69 g
Carbohydrate85 g
of which sugars21.42 g
Dietary Fiber11.31 g
Protein48 g
Cholesterol0 mg
Salt1.54 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Sieve
•Grater
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7 for the flatbreads.
  • Drain the grilling cheese then cut into 3cm cubes. Leave in a small bowl of cold water to soak.
  • Halve and peel the onion. Thinly slice half (double for 4p).
  • Trim the carrot, then coarsely grate (no need to peel).
  • Cut the tomato into 2cm chunks.

TIP: You can also dry-fry flatbreads in a pan if preferred.

2
  • Drain and rinse the chickpeas.
  • Place a medium pan over medium-high heat with a drizzle of oil.
  • When hot, add the chickpeas and fry for 3-4 mins, stirring constantly. Add the paprika and cook for 1 min. 
  • Transfer to a bowl and smash the chickpeas with a fork. The consistency should be almost like a paste.
  • Add the yoghurt and sweet chilli sauce to the smashed chickpeas. Mix well then season to taste with salt and pepper.
3
  • Remove the cheese cubes from the cold water, pop them onto a plate lined with kitchen paper and pat dry.
  • Return (the now empty) pan to medium-high heat with a drizzle of oil. 
  • Once hot, add the cheese and fry until golden, turning often, 4-5 mins.
4
  • While the cheese cooks, pop the flatbreads onto a baking tray.
  • Bake until warm and starting to turn golden, 2-3 mins.
5
  • In a small bowl mix the tomato and sliced onion and season to taste with salt and pepper.
  • In a (separate) large bowl for the salad, mix together a drizzle of oil, salt and pepper.
  • Just before serving, toss the salad leaves and carrot through the oil.
6
  • Pile the chickpea mix down the centre of the flatbread.
  • Add the cheese, tomato, onion and some dressed salad leaves on top. 
  • Fold over either side of the flatbread to make your gyros then cut in half. 
  • Serve with any remaining fillings and salad on the side.