Gyros wrap

Ingredients

• 150 gplain flour
• 150 gstrong white bread flour
• 3.5 gdried yeast
• about 150 mllukewarm water
• 1/2 teaspoonsugar
• 1 tablespoonextra-virgin olive oil
• 1/2 teaspoonsalt
• 600 gpork loin or belly
• 2 clovesgarlic, chopped
• 2 teaspoonsdried oregano
• 1 teaspoonsweet paprika
• 1/2 teaspoonground cumin
• 30 ml (about 2 tablespoons)lemon juice
• 60 mlextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• 200 gchips
• 100 ggreen salad leaves
• 1onion, thinly sliced
• 2 large (about 200 g)tomatoes, sliced
• 1 small (about 150 g)cucumber, thinly sliced
• 120 gGreek yoghurt
• 1–2 clovesgarlic, chopped
• 50 gfresh cucumber, peeled and grated
• 1 teaspoonwhite wine vinegar
• 1 tablespoonextra-virgin olive oil
• 2 gsalt

Instructions

1. 1

   Prepare pitta and tzatziki

   Make the pitta breads and tzatziki by following the linked recipe.

2. 2

   Choose the pork method

   Cook the pork on a slowly rotating vertical spit in the oven, as in the traditional method, or use the simpler option of cooking it in an oven dish.

3. 3

   Compare cooking methods

   The recipe indicates that both cooking methods are set out below, but no further method details are included in the instructions provided.

4. 4

   Wash the salad

   Wash the green salad leaves thoroughly, then dry them.

5. 5

   Slice the vegetables

   Rinse and dry the tomatoes, onion and cucumber, then slice them.

What is a gyros wrap?

Gyros is a Greek dish of seasoned meat, traditionally cooked on a rotating vertical spit and served in bread with salad and sauces. This version uses pork, pitta and tzatziki, with chips alongside for a filling meal.

The combination works through contrast: savoury, spiced pork meets cool yoghurt sauce and fresh vegetables. The recipe also gives the option of a simpler oven-dish method for the pork.

Nutrition and macros by portion

The nutrition label shows one serving as written: 875 calories, 46g protein, 83g carbs, 41g fat.

The pitta flour and chips provide most of the carbohydrates, while the pork supplies much of the protein. Olive oil, pork belly if chosen, and fried chips contribute much of the fat. Serve with extra salad or vegetables to balance the plate; the estimate below assumes pork loin and will vary considerably with pork belly or different chips.

The pitta and tzatziki

Flour blend: plain flour and strong bread flour form the pitta dough, while yeast, warm water, sugar, oil and salt complete the listed ingredients. The method refers to a separate recipe for preparing the breads and sauce.

Tzatziki: Greek yoghurt, grated cucumber, garlic, vinegar, olive oil and salt make the cool accompaniment. Squeezing excess moisture from the grated cucumber can help keep the sauce from becoming watery.

Seasoning the pork

Spice mix: garlic, oregano, sweet paprika and cumin bring the main savoury flavours, with lemon juice adding acidity. Olive oil is included in the marinade ingredients alongside salt and pepper.

Cut choice: pork loin is leaner, while pork belly is richer. Either is listed, so the final texture and fat content will depend on which cut you use.

Choosing a cooking method

Vertical spit: this is the traditional approach described in the recipe, with the meat turning slowly in the oven. The supplied instructions do not give a temperature or cooking time for this method.

Oven dish: the recipe also names cooking the pork in an oven dish as a simpler alternative. No further timing, temperature or doneness instructions are provided, so use a reliable pork-cooking guide for the cut you choose.

Getting the salad ready

Dry leaves: wash the green salad thoroughly and dry it before serving, so it does not make the pitta soggy.

Fresh slices: rinse and dry the tomatoes, onion and cucumber before slicing. Keeping the salad components ready to assemble helps preserve their crisp texture.

Serving the wraps

For each wrap, bring the pitta, pork, tzatziki and salad together at the table, with the chips served alongside. The listed amounts make four servings.

Add the sliced vegetables shortly before eating to keep them fresh. If assembling ahead, keep the sauce and salad separate from the bread until serving.

Recipe notes & tips

• Dry the salad leaves well after washing to help keep the pitta from turning soggy.
• Drain excess liquid from the grated cucumber before mixing it into the tzatziki.
• Slice the onion and cucumber thinly so they are easy to eat in a wrap.
• Keep the tzatziki and salad separate until serving if you are preparing the components ahead.
• Choose pork loin for a leaner result or pork belly for a richer one.

Variations

• Use pork loin: choose this listed cut for a leaner wrap.
• Use pork belly: opt for the richer listed cut for a more indulgent filling.
• Make it spicier: add chilli to the pork seasoning to bring in heat.
• Add herbs: mix chopped fresh herbs into the tzatziki for a fresh variation.
• Serve as a bowl: arrange the pork, chips and salad together without wrapping them in pitta.

Common mistakes to avoid

• Wet salad leaves: dry them thoroughly after washing so they do not soften the pitta.
• Watery tzatziki: drain the grated cucumber before combining it with the yoghurt.
• Thick vegetable slices: cut the onion and cucumber thinly so they fit comfortably in the wrap.
• Guessing the pork timing: the supplied method has no temperature or timing; consult guidance for the cut and cooking method you use.
• Assembling too early: keep moist toppings away from the pitta until you are ready to serve.

How to store

Refrigerate leftover cooked pork, salad and tzatziki separately in covered containers and use within 3 days. Reheat the pork until piping hot; keep the salad and tzatziki chilled, and assemble the pitta just before eating.

Frequently asked questions