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Greek-style vegan 'chicken' gyros recipe

Greek-style vegan 'chicken' gyros recipe

18 ratings

The whole family will enjoy building their own gyros in this tasty recipe. Packed with an easy tzatziki, golden pieces of vegan fillet pieces and pickled red onions, you can have this delicious feast on the table in just 30 minutes. See method

  • Serves 4
  • Takes 30 mins in total, start to finish
  • 591 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 medium sweet potatoes, scrubbed clean and cut into 5mm thick fries
  • 2 tbsp olive oil​
  • 1 red onion, thinly sliced​
  • ½ lemon, juiced​
  • 2 x 200g pack meat-free chicken-style pieces
  • 4 white pitta breads​
  • 1 Little Gem lettuce, finely shredded​
  • 200g cherry tomatoes, roughly chopped​

For the tzatziki

  • ½ cucumber, coarsely grated​
  • 100g Tesco Free From Greek-style yogurt* ​
  • 1 lemon, zested, plus 1 tbsp juice​
  • 1 small garlic clove, finely crushed​
  • 2 tbsp fresh flat-leaf parsley, finely chopped, plus 2 tbsp to garnish​
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    19g 28%
  • Saturates

    3g 14%
  • Sugars

    14g 16%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 63.2g Protein 26.8g Fibre 9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Pop in a large, heavy baking tray to heat up. ​ 
  2. Toss the sweet potatoes in 1 tbsp oil on the preheated tray and roast in the oven for 25 mins, tossing occasionally, until cooked.​ 
  3. Meanwhile, toss the red onion in the lemon juice in a bowl and set aside to pickle for 20 mins then drain.​ 
  4. To make the tzatziki, place the grated cucumber in a sieve and squeeze out as much liquid as possible. Add to a bowl and mix in the remaining ingredients. Season to taste with freshly ground black pepper. ​ 
  5. About 5 mins before the sweet potatoes are ready, heat the remaining oil in a large, nonstick frying pan and cook the fillet pieces to pack instructions until piping hot and crisping. ​ 
  6. Toast the pittas, then cut a pocket down one of the long sides. ​ Open up and spread over the tzatziki. Fill with the lettuce, cherry tomatoes, pickled red onion, fillet pieces and some sweet potato chips. Serve any extra tzatziki in​ a bowl on the side for dipping your fries into.​

See more Vegan recipes

*Substitute for 0% fat Greek yogurt if preferred.

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