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Flatbread ‘Gyro’ with Crumbed Fry’s Schnitzel and Tropical Salsa

Yields1 ServingPrep Time1 hr 30 minsCook Time15 minsTotal Time1 hr 45 mins

fry's gyros

For the Tropical Salsa
 2 boxes Fry’s Golden Crumbed Schnitzel
 1 small fresh pineapple, finely diced
 1 small paw-paw, finely diced
 1 small red onion, finely chopped
 ½ red pepper, finely chopped
 1 red chilli, finely chopped (optional)
 Small handful fresh coriander, chopped
 Zest and juice of 1 lime
 Salt and freshly cracked black pepper
 Olive oil, for brushing
For the Vegan Flatbread
 ½ tsp sugar
 2 cups flour
 2 ½ tsp dry instant yeast
 1 tsp fine salt
 1 tbsp olive oil
 ¾ cup tepid water
To serve
 Baby greens
 Avocado, sliced
 Sriracha aquafaba mayo
For the Vegan Flatbread:

Sieve all of the dry ingredients into a bowl. Add the oil and lightly mix. Add the water a little a time and incorporate to form a sticky dough. Tip the dough onto a well floured surface and knead until soft and smooth. Add a splash of olive oil to a bowl and coat the bottom and side of the bowl with the oil. Place the dough inside the bowl, cover with a damp kitchen towel and leave somewhere warm to rise for an hour. The dough should double in size. Once the dough has risen, tip out and divide into 8 balls. Roll out into circles. Brush with olive oil and braai over medium-hot coals. Once the dough bubbles, flip over using a stainless steel spatula and cook until golden on the other side. Gently fold the flatbreads in half immediately as they come off the heat, as they will stiffen up as they cool.

For the Tropical Salsa:

While the dough is rising, combine all of the ingredients for the salsa in a bowl, season with salt and pepper to taste. Brush the Schnitzels with olive oil and braai over hot coals.

To Serve

Place a Schnitzel on a bed of baby greens in a folded flatbread. Top with sliced avo and tropical salsa. Drizzle with Sriracha aquafaba mayo.

Nutrition Facts

Serving Size 4