Goody & Green Greek Gyro

INGREDIENTS

• 60 each Pita Bread, Whole Wheat -halves (35 grams)
• 3 qts. Hummus
• Lettuce or Spinach, and Tomato (optional)

GYRO CRUMBLE MIX

• 3 bags, Deeply Rooted Farms’ Unflavored Crumbles
• 3 tbsp. Oregano
• 1 tbsp. Salt
• 3 tbsp. Minced Garlic
• 2 tbsp. Paprika

CUCUMBER SAUCE

• 12 c. Cucumber
• 8 c. Yogurt, Nonfat, Plain
• 1 tbsp., 1 tsp. Dill Weed
• 1 tbsp., 2 tsp. Minced Garlic

CREDITING

• Serving = 1 Pita
• 2 oz. Meat/Meat Alternate
• 11⁄4 oz. Equivalent Grain
• 1⁄4 c. Vegetable

DIRECTIONS

1. Prepare cucumber sauce: dice cucumber and add yogurt, dill and garlic and refrigerate.
2. Prepare Gyro Crumble Mix: Deeply Rooted Crumbles.
   
   STOVE: Mix 3 bags Deeply Rooted Farms’ Unflavored Crumbles, oregano, salt, minced garlic, paprika and 1 gal. water in a kettle, bring to a boil. Reduce heat and simmer, stirring occasionally for approx. 30 minutes or until most of the liquid is absorbed.
   
   OVEN: Mix 3 bags Deeply Rooted Farms’ Unflavored Crumbles, oregano, salt, minced garlic, paprika and 1 gal. water in a 4“ deep full hotel pan. Cover and cook at 400°F for approx. 60 minutes or until most of the liquid is absorbed and protein is tender.
3. Layer pitas on a sheet pan and warm for 15 minutes (350°F).

TO ASSEMBLE:

1. Smear heated Pita with 3 tbsp. hummus
2. Cover with 1⁄4 c. prepared Gyro Crumble Mix
3. Drizzle 1⁄4 c. cucumber sauce
4. Sprinkle with diced lettuce or spinach, and tomato (optional)

TIPS

• Sprinkle with feta cheese for added Mediterranean flare
• Chop red onion and top with cucumber sauce
• For extra fresh crunch, chop more cucumber and scatter over pita