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Gyro Wrap

by Lauren Toyota from Vegan Comfort Classics

This vegan gyro wrap is packed full of delicious flavours and textures, with plenty of veggies and tasty seitan. It works brilliantly as an on-the-go lunch, and makes a wholesome plant-based alternative to a classic meat kebab.

From the book


Make Saved by Seitan (see Ingredients) and you’re in sandwich heaven for a few days. There’s enough wheat meat to make both the Philly Cheesesteak and this Greek-inspired gyro wrap! I have to say, gyro or shawarma meat has to be one of the most unappetizing-looking things you could eat as an omnivore. I wouldn’t touch that stuff with a 10-foot skewer! Get it? But this super-stuffed wrap has all the elements you’re looking for, is far healthier, and The Creamy Cucumber  really ties it all together. You can even add the tofu feta from My Big Fat Greek Potato Salad for an extra kick.

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For the Saved by Seitan:
3 cups vital wheat gluten
¾ cup nutritional yeast
2 tsp sea salt
1 tsp celery salt
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 tsp ground mustard
1 tsp ground pepper
2 vegan beef-flavoured bouillon cubes dissolved in 3 cups hot water, or cups low-sodium vegetable stock
¼ cup vegetable oil
2 tbsp low-sodium tamari or soy sauce
2 tbsp apple cider vinegar
1 tbsp tomato paste
For the creamy cucumber:
English cucumber
1 cup vegan mayonnaise
2 tbsp freshly squeezed lemon juice
2 garlic cloves
2 tsp apple cider vinegar
1 tsp finely chopped fresh dill
¼ tsp sea salt
¼ tsp ground pepper
For the wraps:
2 tsp vegetable oil
½ Seitan loaf, thinly sliced or shaved
½ tsp dried oregano
Sea salt and ground pepper
6 large pitta breads
The Creamy Cucumber
6 cups packed baby spinach or lettuce of your choice
3 cups packed alfalfa sprouts (optional)
2 vine tomatoes, sliced
1 cup thinly sliced red onion (about 1 onion)
1 cup thinly sliced English cucumber (about 1 cucumber)

Essential kit

You will need: a sieve, nut milk bag, or double layer of cheesecloth and a high-powered blender.


Prep ahead:

For the seitan, preheat the oven to 350°F.

In a large bowl, combine the wheat gluten with the nutritional yeast, spices, and herbs.

In another bowl, mix together the stock, vegetable oil, tamari, vinegar, and tomato paste until well combined.

Pour the stock mixture into the wheat gluten mixture and stir to combine.

The mixture should be very moist, but still able to be handled as one large piece. It should not be sticking to your hands, but should be quite slippery. You will feel the elasticity of the gluten binding it together into a blob. Place the dough on a clean work surface and knead, pulling and stretching it and folding it over itself a few times. Finally, press it together to form large log shape approximately 10 inches long and 5 inches in diameter.

Wrap the log tightly in a large piece of heavy-duty aluminum foil. You may need to use 2 sheets to make it completely secure. There should be no exposed gaps. Tighten and twist the ends of the foil.

Place the log on a baking sheet and bake for 90 minutes. It should feel very firm when you take it out of the oven. Allow the log to cool at room temperature. Store in the fridge overnight before using it for sandwiches.

The seitan is best sliced very thin with a sharp knife or shaved using a mandolin.

Store the seitan in the fridge and consume within 10 days. Or it can be portioned and wrapped to freeze for longer storage, up to 2 months. Thaw completely before slicing and using in sandwiches.

For the creamy cucumber: shred the cucumber. Place in a sieve, nut milk bag, or double layer of cheesecloth and squeeze out the excess water.

Place the cucumber and the remaining ingredients in a high-powered blender and blend until very smooth. You can also combine all the ingredients in a jar, but be sure to mince the garlic and chop the shredded cucumber. This will result in a chunkier consistency.

Store in the fridge for up to 10 days. Some of the water from the cucumber may separate. You can shake the dressing to combine again.

For the gyro wraps:

Heat the vegetable oil in a large cast-iron skillet or frying pan over medium heat. Add the seitan and oregano and season with salt and ground pepper. Toss together and brown for 5 to 6 minutes.

Meanwhile, warm the pitas in the oven or a toaster, if desired.

Spread some creamy cucumber dressing on each pita. Place the spinach, sprouts, tomato slices, onion slices, cucumber slices, and a generous portion of seitan on top. Drizzle more creamy cucumber on top and roll tightly. Wrap one end of the roll in aluminum foil or parchment paper to contain the contents and serve immediately! You could also stuff everything inside the pita and make pockets, but I find they break all the time.

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From the book: Vegan Comfort Classics

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