Stuffed flat breads
easy
25 mins
25 mins
Ingredients
- 2 round flat breads (à approx. 250 g and 20 cm ø)
- 375 g ready Gyros-Shredded with onion rings
- 2 TABLESPOONS Oil
- 1 small head iceberg lettuce
- 1 pickled cucumber
- 250 g Tomatoes
- 1 Garlic clove
- 1 collar Chives
- 2 (150 g each) Mug of whole milk yoghurt
- 1-2 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon wedges and black olives
Directions
- 1
Bake flatbread in the preheated oven electric cooker: 200°C/ gas: stage 3 8-10 minutes and cut in half. Fry the gyros in hot oil for 8-10 minutes until golden brown. Clean and wash the salad and cut into fine strips. Clean and wash the cucumber and slice or cut it into thin slices. Clean, wash and slice the tomatoes. Peel garlic and chop finely. Wash chives and cut into small rolls.
- 2
Mix yoghurt, garlic, chives and lemon juice, season with salt and pepper. Cut a deep pocket into each flat bread half. Mix the shredded meat and salad strips. Pour the tomato and cucumber slices, shredded meat and 2/3 of the sauce into the flatbread pockets. Arrange the bread halves on plates. Garnish with lemon wedges and olives and serve with the remaining sauce
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