Dairy-Free Gyro Wrap with Fries
Experience the bold flavors of this Dairy-Free Gyro Wrap with Fries, a plant-based twist on a Mediterranean classic that's both satisfying and wholesome! Roasted chickpeas seasoned with cumin, paprika, and garlic powder bring a hearty and smoky punch to the wraps, while a creamy dairy-free tzatziki made with coconut yogurt, cucumber, fresh dill, and lemon juice adds a refreshing tang. Crispy oven-baked fries accompany this delightful meal, making it a perfect comfort food option that’s easy to prepare and packed with nutrients. With vibrant toppings like juicy tomatoes, crunchy red onion, and crisp lettuce nestled in warm pita bread, this recipe offers a nutritious, dairy-free alternative for gyro lovers and is ideal for dinner or a flavorful lunch.
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Recipe Information
Ingredients
- 2 cups Canned chickpeas
- 5 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Medium potatoes
- 4 pieces Pita bread
- 1 medium Cucumber
- 2 cloves Garlic cloves
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh dill
- 1 cup Unsweetened coconut yogurt
- 1 medium Tomato
- 0.5 medium Red onion
- 1 cup Lettuce leaves
Instructions
Preheat your oven to 400°F (200°C).
Drain and rinse the canned chickpeas. Pat them dry with a paper towel.
In a bowl, mix together the chickpeas, 2 tablespoons of olive oil, cumin, paprika, garlic powder, salt, and black pepper.
Spread the seasoned chickpeas on a baking sheet lined with parchment paper and roast for 20-25 minutes, shaking the sheet halfway through, until they are golden and crispy.
While the chickpeas are roasting, scrub and peel the potatoes. Cut them into thin fries.
In another bowl, toss the potatoes with the remaining 3 tablespoons of olive oil, a pinch of salt, and pepper.
Spread the fries in a single layer on another baking sheet and bake for about 25-30 minutes, turning halfway through, until they are golden brown and crispy.
To make the dairy-free tzatziki, peel and grate the cucumber, then squeeze out excess water.
In a bowl, combine the grated cucumber, minced garlic, lemon juice, chopped fresh dill, and coconut yogurt. Mix well and season with salt to taste.
Prepare the other gyro wrap fillings: slice the tomato, thinly slice the red onion, and tear the lettuce leaves into smaller pieces.
To assemble each wrap, warm the pita bread slightly, layer with a portion of the roasted chickpeas, tomato slices, red onion, lettuce, and a generous dollop of the tzatziki sauce.
Serve the gyro wraps with the crispy fries on the side.
Nutrition Facts
Calories |
2647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5996 mg | 261% | |
| Total Carbohydrate | 383.5 g | 139% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 45.2 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 5892 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
