Every component of this recipe is delicious on its own: marinated skewered vegan chick’n, hot chips dipped in dairy-free tzatziki and fresh Greek salad with tangy blobs of feta.. But it’s when you wrap these components together in warm flatbread that you create the most blessed of Greek flavour combinations Zeus himself would descend Mount Olympus for. This recipe is adapted from Vegan Junk Food: A Down & Dirty Cookbook using the brand new additions to the Mylife Bio range at Woolworths Australia!
Makes: 4 souvs
Ingredients
Juice of 2 lemons
4 teaspoons chopped oregano leaves
2 teaspoons garlic powder
1 teaspoon sweet paprika
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
350-500 g seitan or vegan chicken, cut into bite-sized chunks
Olive oil, for drizzling, if needed
Mylife BioTzatziki spread
4 Lebanese flatbreads
Hot chips, to serve
Greek Salad
1 cucumber, halved lengthways and sliced
250 g cherry tomatoes, halved
1 red onion, thinly sliced
60 g 1⁄2 cup pitted Kalamata olives, halved
1/2 green capsicum (bell pepper), thinly sliced
Sea salt and freshly ground black pepper
Olive oil, for drizzling
Pinch of dried oregano
100 g (31/2 oz) Mylife BioMarinated Feta, crumbled
Instructions
To make the Greek salad, combine the cucumber, tomato, onion, olives and capsicum in a large bowl. Season well with salt and pepper, drizzle over a little olive oil and add the dried oregano. Toss through the BioMarinated Feta and set aside.
Combine the lemon juice, fresh oregano, garlic powder, paprika salt and pepper in a shallow bowl. Add the seitan or vegan chicken and toss well to coat in the marinade. Divide the seitan or vegan chicken into four portions and place onto bamboo skewers.
Preheat a chargrill pan over high heat. Add the skewers, drizzling any extra marinade over the top. If needed, drizzle a little oil over the top and place a heavy pan over the skewers to press irregular pieces of the skewered ‘meat’ onto the hot pan. Cook, rotating frequently, until heated through and char marks appear on all sides of the ‘meat’. Remove the skewers from the pan and set aside.
Add the flatbreads to the hot pan one at a time, flipping until warmed through. Transfer to plates.
Smear loads of Mylife BioTzatziki spread over the flatbreads. Slide the ‘meat’ off the skewers onto the wraps. Divide the salad among each wrap and serve with the Greek salad and hot chips on the side or, better yet, inside.
Recipe Creator
Zacchary Bird - author of ‘Vegan Junk Food: A Down & Dirty Cookbook’.
Find more of his delicious recipes on Instagram and Facebook!