Skip to main content

Greek Style Vegetarian Gyros with Quorn Pieces

This Greek Style Vegetarian Gyros is the ultimate summer recipe for a tasty meat-free Fakeaway at home, that’s ready in just 20 minutes! Quorn Vegetarian Chicken Pieces are marinated in a flavoursome souvlaki seasoning and loaded into a flatbread and smothered with tasty Greek inspired sauces, salad and chips!

Recipe by @healthy.holls.

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

  • 150g Quorn Vegetarian Chicken Pieces, defrosted
  • 2 Greek style flatbreads
  • 150g frozen chips
  • 75g hummus
  • 75g tzatziki
  • 1 head baby gem lettuce
  • ½ cucumber
  • ½ a sliced red onion

For the souvlaki seasoning:

  • 1 tsp cumin
  • 1 tsp paprika
  • 2 cloves fresh garlic
  • ½ a lemon, squeezed
  • Splash of olive oil
  • Fresh oregano and thyme

Method

  1. Marinate the defrosted Quorn Vegetarian Chicken Pieces in the souvlaki seasoning for 24 hours prior to cooking.
  2. Cook the chips according to pack instructions. Meanwhile chop the lettuce, cucumber and red onion for the salad.
  3. Fry off your marinated Quorn Chicken Pieces in a pan for 10 minutes until brown and cooked through.
  4. Load up your flatbreads with the hummus, tzatziki, salad, chips and the marinated Quorn Pieces.
  5. Enjoy!

Recipe by @healthy.holls.

Recipe Inspiration

See all recipes

The nation has spoken

(1)

5 out of 5 stars

Scott

5 out of 5 stars

Very tasty, I also used a bit of yogurt in the marinade. Wife and I both enjoyed these.

Read more recipe reviews

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.