Description

Marinated Eat Curious pieces wrapped in warm grilled flatbreads with crisp lettuce, cucumber, tomato, and red onion. Finished with creamy tzatziki and a squeeze of fresh lemon for a vibrant, refreshing bite.

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

1. Rehydrate Eat Curious Dehydrated Pieces: In a large container, soak Eat Curious pieces in vegetable stock or water for at least 30 minutes. Drain excess water.

2. Prepare Marinade: In a large bowl, whisk together olive oil, garlic, spices, lemon juice, salt, and pepper.

3. Marinate: Toss the hydrated pieces in the marinade and allow to rest for at least 30 minutes (or overnight if time allows) for deeper flavour.

4. Cook pieces: In a hot pan or oven at 200°C fan, cook the marinated pieces covered until piping hot. (approx.12-15 mins, turning halfway through).

5. Assemble: Warm flatbreads. Add a handful of lettuce, spoon over the hot gyros filling, and top with cucumber, tomato, onion, and a drizzle of plant-based tzatziki.

6. Optional: garnish with fresh parsley or pickled chillies.