Mushroom Gyros with Sweet Potato Wedges

Give the classic Greek wrap a twist with this healthy vegan version packing crispy fried mushrooms and sweet potato

Ingredients

100g Mixed mushrooms (eg chestnut, oyster, shitake)

1 Tsp Smoked paprika

1 Tsp Thyme

1 Tsp Garlic powder

1 Tsp Cumin

1/2 Tsp Salt

10ml Olive oil plus a little more for frying

50g Aviko Sweet Potato Wedges

1 Flatbread of choice

15g Cucumber (diced)

15g Tomato (diced)

5g Red onion (thinly sliced)

For the tzatziki

50g Vegan yoghurt

15g Cucumber (grated)

1 Garlic glove (crushed)

1 Tsp Parsley (finely chopped)

1/4 Lemon (juice)

Pinch of salt

Tear up the mushrooms into evenly sized chunks

Mix the olive oil together with the seasoning and then coat the mushrooms

Fry the mushrooms until crispy and golden

Cook Aviko Sweet Potato Wedges as per packet

Mix together the ingredients to make the tzatziki, making sure that the grated cucumber has had all the moisture squeezed out

Toast the flat bread and then fill with the mushrooms, cucumber, tomato, half the wedges and half the tzatziki

Wrap the bread up leaving the top open then stuff in the rest of the wedges and top with tzatziki