Lunchtime wraps don't get better than these pulled jackfruit gyros with minty vegan tzatziki.
They're incredibly satisfying and full of plant-based goodness, perfect to enjoy on the go.
Rinse and squeeze the jackfruit chunks. Trim off the firm tips, chop them thinly, and then pull the jackfruit strips apart, as you would do with shredded chicken.
Next, mix the jackfruit with finely chopped onions, minced garlic, cumin, oregano, smoked paprika, chilli powder, olive oil, tomato passata, and lemon juice in a bowl.
Roast the jackfruit on a baking tray for 25 minutes at 200°C (400°F).
Meanwhile, cut the potatoes into sticks, season them with oil, oregano, salt, and pepper and roast them for 30 minutes at 200°C (400°F).
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For the tzatziki, discard the seeded watery core of the cucumbers and blitz the rest with soy yogurt, garlic, and mint.
Before assembling the gyros, warm the flatbreads in the oven, quarter the tomatoes, thinly slice the onions and some cucumber.
For each flatbread, pile up the lettuce, tomatoes, cucumber, onions, roasted jackfruit, and chips in the centre. Drizzle with tzatziki and roll all into a wrap, securing it baking paper or foil.