Vegan Gyro Wraps
Delicious vegan gyro wraps with plant-based protein and fresh veggies. Easy 60-minute recipe perfect for healthy lunches or quick dinners. Make authentic Greek flavors at home!
Equipment
- mixing bowl
- whisk
- measuring spoons
- knife
- cutting board
- grill or skillet
Ingredients
Marinade
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tablespoons maple syrup or agave nectar (vegan alternative to honey)
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
Main Components
- 1.5 pounds plant-based chicken or seitan or tofu, sliced
- 4 large tortilla wraps
- fresh veggies for serving e.g., lettuce, tomato, onion
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- In a medium bowl, whisk together the soy sauce, maple syrup, olive oil, rice vinegar, minced garlic, grated ginger, and black pepper until the syrup is fully dissolved and the marinade is well-combined.
- Place the plant-based protein in a large resealable plastic bag or a shallow dish. Pour the marinade over the protein, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat your grill, grill pan, or skillet to medium-high heat. Lightly oil the grates or pan to prevent sticking.
- Remove the protein from the marinade, letting the excess drip off. Discard the remaining used marinade. Grill or pan-fry for 5 to 7 minutes per side, or until heated through and nicely caramelized.
- Transfer the cooked protein to a clean plate and let it rest for 5 minutes. Warm the tortillas. Slice the protein and assemble the wraps with fresh veggies. Garnish with chopped fresh cilantro before serving.
Notes
The chicken mentioned in the original recipe has been adapted for a plant-based version. For a truly vegan option, ensure your plant-based protein and any other ingredients are certified vegan.