Plant Based Gyros and Tangy Tzatziki

For the “Pulled Chicken Style” Plant Based Gyros

1. 1. Strain the jackfruit and place into a large bowl, then begin to roughly pull the jack fruit pieces all apart.
   2. Place a skillet on medium heat and splash with a little olive oil. Fry the diced onion, then add garlic till lightly golden.
   3. Add in the spices and continuously stir until aromatic, then add the tomato paste.
   4. Add then the jackfruit, vinegar and kecap manis, continuously stirring to combine well and coat the jackfruit in the mixture. Simmer for 10-15 minutes. Store overnight to increase flavour, then simply reheat in the oven on a baking paper lined tray at 180ºC till warmed when ready to serve.

For the Dairy Free Tzatziki

1. 1. After dicing your cucumber, place it onto a paper towel and allow any excess water to be absorbed out of the cucumber before placing it into a bowl.
   2. Add the coconut yoghurt, mint, dill, garlic and lemon juice to the bowl and stir well to combine all ingredients. Season with salt and pepper to taste.

To Serve

1. Warm up your pita bread in the oven.
2. Place warmed pita on a large plate, layer with lettuce, tomato, cucumber, onion or fennel, pulled jackfruit chicken, a generous drizzling of the tzatziki, a squeeze of lemon juice, then wrap up the pita into a roll and tuck in!