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Hi, welcome to KITJEN!

A place where food is celebrated, not feared. This is your guide to creating well-balanced meals while enjoying every single bite.

Mushroom-Spinach Gyro

I don’t have time to make lunch for school.

This is a typical response I used to use back in the day or you have probably used too many times too. Even though you may feel like you don’t have time to make a healthy lunch, there is a solution to your problem: make a quick sandwich for lunch like this gyro.

You may be looking at me like I am a crazy person because sandwiches are usually not as filling or filled with carbs because it is bread but trust me. I put a spin to your classic ham and cheddar sandwiches (I sometimes crave from time-to-time). I used a greek dish, a gyro, to take your everyday sandwich to the next level.

To create this sandwich, you need 10 minutes of your life. Ten minutes is practically you snoozing your alarm two times in the morning. I do have typical sandwiches here on my blog that you may have seen or may see once you click out of this recipe, but I make sure to add a twist to each one to show you that you can be creative with your meals even if it is as simple as a sandwich.

Instead of sandwich bread, a gyro uses pita bread as its base. Then you fill it with ingredients of your choice, but if you don’t know what ingredients to use, don’t worry because I have created one for you. Of course, if you are allergic to a certain ingredient or simply don’t like it, swap it.

This gyro should make eating healthily easy not hard. Please enjoy the gyro.

Start to finish: 10 minutes

Servings: 1

Ingredients:

1 whole wheat pita

1/4 white onion, finely diced

Handful of spinach

1/2 yellow bell pepper, diced

1/2 red bell pepper, diced

1 garlic clove, minced

1 tablespoon grape seed oil

Salt to taste

Pepper to taste

Guacamole Ingredients:

1/2 avocado, mashed

Jalapeño juice (comes in a can mixed with carrots & jalapeños)

1/2 tomato, diced

Salt to taste

Pepper to taste

Instructions:

Use a fork to mash the avocado. Add diced tomato, jalapeño juice, salt and pepper. Place in refrigerator until needed.

In a pan over medium heat, pour the grape seed oil and cook garlic clove and onion until onion becomes translucent. Season with salt and pepper.

Add bell peppers, cook for about 2 minutes. Then add button mushrooms. When mushrooms cook, add the spinach, cook until spinach wilts down. The spinach wilts in about 1-2 minutes. Set aside.

In a pan over medium-low heat or over a gas powered stove, heat the pita.

Assemble you gyro. Spread the guacamole across the entire pita. Then add the cooked vegetables and wrap.

Enjoy with hot sauce.


* All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.

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