How long can you store the Mango salsa?

Up to 2 days airtight in the refrigerator

How long can you store the pickled onion?

3 to 4 days in the refrigerator

How long can you store the gyros meat?

Up to 2 days in a sealed container in the refrigerator

How long can you store the wraps (assembled)?

Cold is also nice, or reheat in the oven (10 min at 180°C in aluminum foil) or in a pan with a lid

Wrap with gyros, mango salsa, and pickled onion

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40min

•

Easy

Putting a wrap on the table is always a good idea. Bowls on the table and everyone serves themselves as they like – perfect for a summer evening or a quick weekday meal. That combination of spiced meat, fresh mango salsa, and creamy sour cream in a soft wrap? That's one you'll be making more often, bet?

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Ingredients

What do you need?

Quantity: 4P

For the mango salsa 1 small cucumber
1 red bell pepper
4 tomatoes
1 ripe mango
1 red onion
1 jalapeño pepper (optional, for some heat!)
Zest of 1 lime

For the gyros meat 800 g pork chops (can also be made with chicken or beef)
2 tablespoons gyros spices or separate photo of shawarma or gyros spices
2 tablespoons olive oil

For the pickled onion 1 red onion
Juice of 1 lime

Others 1 jar of sour cream
1 small head of baby romaine lettuce
1 eggplant
8 wraps

1 small cucumber
1 red bell pepper
4 tomatoes
1 ripe mango
1 red onion
1 jalapeño pepper (optional, for some heat!)
Zest of 1 lime

800 g pork chops (can also be made with chicken or beef)
2 tablespoons gyros spices or separate photo of shawarma or gyros spices
2 tablespoons olive oil

1 red onion
Juice of 1 lime

1 jar of sour cream
1 small head of baby romaine lettuce
1 eggplant
8 wraps

Preparation method

How do you make this?

1. Make pickled onion Cut the red onion in half and then into thin strips.
Place in a bowl and squeeze the lime over it.
Let steep for at least 15 minutes.

2. Prepare mango salsa Cut the cucumber, bell pepper, tomatoes, mango, and red onion into small cubes.
Put everything in a bowl, grate the lime over it, and mix well.
Add finely chopped jalapeño (with seeds) for some extra heat if desired.

3. Grill eggplant Cut the eggplant into thin slices, brush with olive oil, and grill until golden brown on both sides in a hot grill pan.
Set aside.

4. Prepare lettuce Cut the baby romaine lettuce in half lengthwise and then into fine strips.

5. Cook gyros meat Cut the meat into fine strips, mix with the gyros spices, and fry in hot olive oil for about 5 minutes until golden brown and cooked through.

6. Assemble wraps Warm the wraps briefly in a dry pan or under aluminum foil in the oven.
Spread each wrap with sour cream.
Top with slices of eggplant, finely chopped lettuce, a generous spoonful of mango salsa, gyros meat, and some pickled onion.
Fold closed and enjoy!