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Seitan Gyros

Street food, done properly. Marinated seitan is fried until charred and packed into warm flatbreads with crispy seasoned chips, crunchy salad, and a generous drizzle of garlic mayo and Sriracha. It's an easy dish to prep ahead too — marinate the seitan the night before and dinner comes together in under 30 minutes the next day. A genuine fakeaway classic, best eaten open with plenty of napkins.

Serves: 2 people
Prep: 30 mins
Cooking: 30 mins

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Ingredients

For the Seitan & marinade
- 225g Tofoo Seitan
- Juice of 1 lemon
- 1 tsp salt
- ½ tsp cracked pepper
- 1 tbsp oregano
- 2 cloves, minced garlic
- 3 tbsp olive oil
- 2 tbsp mayonnaise
- 2 tbsp veg oil
For the chips
- 200g frozen skin-on chips
- 1 tsp garlic granules
- 1 tsp dried oregano
For the rest
- 2 flatbreads
- 1/3 lettuce, shredded
- 1 large vine tomato, diced
- 1/2 small red onion, sliced
- 1/6 cucumber, diced
- 2 pickled chillies, roughly chopped (optional)
- Vegan garlic mayo
- Sriracha

Get started

Step 1 of 4

Thinly slice Seitan with a food processor or by hand. Mix marinade ingredients in a large bowl bar the veg oil, add Seitan and leave for at least half an hour (up to overnight).
Step
Step 2 of 4

Cook your chips in the oven/deep fat fryer as per pack instructions. Heat your veg oil in a non-stick pan over a medium heat and fry your marinated Seitan for 8-10 mins until slightly charred.
Step
Step 3 of 4

Heat up flatbreads in a pan, 5 seconds on each side or until warmed through and malleable. Once your chips are ready toss in garlic granules and dried oregano plus a pinch of salt and pepper.
Step
Step 4 of 4

Layer shredded lettuce, tomatoes, onions, cucumber and pickled chillies (if using) into the centre of your flatbread. Add chips and Seitan pieces and then drizzle over garlic mayo and sriracha, roll up or eat open!
All done, enjoy!