Leftover Roast Gyros
This week we’ve come up with a fast and easy recipe to use up your Sunday roast leftovers, that might otherwise sit glad wrapped in the back of the fridge going bad.
Whether you’ve roasted one of our huge whole chickens, a succulent lamb leg, or one of our mouth-watering topside beef roasts, you can rest assured they’ll work perfectly as the meat filling for this recipe.
The beauty of gyros is that you likely have the simple salad fillings (crispy iceberg lettuce, juicy tomatoes and bitey red onions), and ingredients for the tzatziki sauce that goes with them in the fridge!
No need to run the grocery shop, let’s get started in the kitchen!
Ingredients
- Leftover Roast Meat (chicken, beef or lamb preferable)
- Wraps of choice (we like to use store-bought souvlaki wraps)
- 1 Iceberg Lettuce
- 2 Tomatoes
- 1 Red onion
- 3 Cloves of Fresh Garlic
- 1 Cucumber
- 1 Lemon
- 100 grams of Greek Yogurt
- Salt & Pepper
- Frozen Chips
- Vegetable Oil (for frying)
Cooking Method
1. Fry chips using your preferred method (deep-fry, shallow-fry, air-fry or bake), and place your wraps in the oven on low heat to warm while preparing your other Gyros ingredients.
2. Finely slice or shred your leftover roast meat. The number of Gyros wraps you will be able to make will depend on how much meat you have left over.
3. Finley slice 1/4 of your iceberg lettuce, two tomatoes and one red onion.
4. To make your tzatziki, mince three cloves of garlic and add them to a bowl with; 1/2 a cucumber, the juice of 1/2 a lemon, your greek yogurt, and salt and pepper to taste.
5. Assemble your wraps and enjoy!
