Cheese and Chickpea Gyros

Name: Cheese and Chickpea Gyros with sweet chilli yoghurt filling
Total time: 25 min
Yield: 2
Cuisine: European
Ingredients: 2 unit(s) Flatbread; 200 grams Grilling Cheese; 75 grams Yoghurt; 1 pack(s) Chickpeas; 1 sachet(s) Sweet Chilli Sauce; 2 unit(s) Tomato; 1 unit(s) Carrot; 40 grams Salad Leaves; ½ unit(s) Onion; 1 sachet(s) Paprika; to taste Oil; to taste Salt; to taste Pepper; to taste Water

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:

Quick

•Family Friendly

•Veggie

Allergens:

Wheat

•Milk

•Mustard

The quantities provided above are averages only.

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Flatbread

(Contains: Wheat)

200 grams

Grilling Cheese

(Contains: Milk)

75 grams

Yoghurt

(Contains: Milk)

1 pack(s)

Chickpeas

1 sachet(s)

Sweet Chilli Sauce

2 unit(s)

Tomato

1 unit(s)

Carrot

40 grams

Salad Leaves

½ unit(s)

Onion

1 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kcal)869.9 kcal

Energy (kJ)3639.5 kJ

Fat31.2 g

of which saturates17.7 g

Carbohydrate85 g

of which sugars21.4 g

Dietary Fiber11.3 g

Protein48 g

Salt1.5 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Grater

Cooking Steps

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.

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.

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.

While the cheese cooks, pop the flatbreads onto a baking tray.
Bake until warm and starting to turn golden, 2-3 mins.

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.

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.