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Today I'd like to share with you one of the best fast-food-like dish which is so similar to the one I used to have some time ago before I went vegan from my favorite street food place.
Such an easy but tasty recipe!
So let's get a bit closer what is actually the difference between Burrito, Shawarma/Döner or Gyros?
Let's start with the most popular around the world I guess - Burrito.
A burrito is a dish in Mexican and Tex-Mex cuisine consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself when wrapped. Burritos are often eaten by hand, as their tight wrapping keeps the ingredients together. Burritos can also be served "wet", that is to say, covered in a savory and spicy sauce, where they would be eaten with a fork and knife.
The word burrito means "little donkey" in Spanish, being the diminutive form of a burro, or "donkey". The name burrito, as applied to the dish, possibly derives from the tendency for burritos to contain a lot of different things similar to how a donkey would be able to carry a lot.
What about Shawarma or Döner?
Although the roasting of meat on horizontal spits has an ancient history, the technique of grilling a vertical stack of meat slices and cutting it off as it cooks first appeared in the 19th-century Ottoman Empire, in what is now Turkey, in the form of doner kebab. Both the Greek gyros and shawarma are derived from this. Shawarma, in turn, led to the development during the early 20th century of the contemporary Mexican dish tacos al pastor when it was brought there by Lebanese immigrants.
The sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or yufka, known as a dürüm(literally meaning roll or wrap in Turkish). Since the early 1970s, the sandwich or wrap form has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab". The sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces.
What about Gyros?
Gyros is a Greek dish made from meat cooked on a vertical rotisserie. Like shawarma and tacos al pastor, it is derived from the lamb-based doner kebab. In Greece, it is now most often pork or chicken, whilst beef, chicken, and lamb are common in other countries. It is typically served wrapped or stuffed in a pita, along with ingredients such as tomato, onion, and tzatziki sauce.
So I guess know we can jump to the recipe!
Prep: 20 min
Cook time: 15 min
Level: easy
Servings: 6 portions
Calories per serving: 388 kcal
Find the recipe & nutrition facts below :
Ingredients:
6 tortillas (flatbread)
6 lettuce leafs
1 medium tomato (chopped)
1 cucumber (chopped)
100 gr. smoked tofu (optional)(chopped)
200 gr. fried potatoes
1 can of jackfruit in oil (*you can fry it but I liked it just as it is in oil)
1 avocado (chopped)
2 green onions (chopped)
2 tsp salt
2 tsp black pepper
3 tbsp ketchup (for tortillas)
3 tsp mustard (for tortillas)
For Dressing:
3 tbsp hummus
0,5 tsp dry garlic
2 tbsp water
0,5 tsp dill
Method:
Step 1: Preheat a frying pan on medium heat.
Step 2: Fry for a minute each of your tortillas on both sides.
Step 3: Take one tortilla and spread evenly around half of a tbsp ketchup and half of a tsp of mustard.
Step 4: Place on your tortilla one lettuce leaf and then add evenly a bit of everything (chopped cucumber, tomato, avocado, green onion, avocado, smoked tofu) then sprinkle with some salt and black pepper, place some fried potatoes and the jack fruit.
Step 5: Make the dressing by mixing hummus, garlic, water, and dill.
Step 6: Add a generous tbsp of the dressing on top of the potatoes and roll your tortilla in a roll.
Step 7: Repeat with other tortillas than place them on a frying pan to fry them for another minute on each side.
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