Jackfruit Gyros
Lemony oregano jackfruit roasted until charred and shreddy, in warm pittas with cool dairy free tzatziki.
- Time55 min
- LevelEasy
- Costabout £2.00 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 608kcal
- 84.4gcarbs
- 35.3gof which sugars
- 23.1gfat
- 7.2gsaturates
- 18gprotein
- 13.1gfibre
- 2.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Squeeze the drained jackfruit hard to remove the brine, cut off any tough core and pull the rest apart into shreds with two forks.
- 2
In a large bowl mix the olive oil, lemon juice and zest, garlic, oregano, paprika, cumin, coriander, vinegar and salt. Add the jackfruit and onion wedges and toss well.
- 3
Spread on a large lined tray in a single layer. Roast for 30 to 35 minutes, stirring once, until the edges are charred and crisp.
35 min - 4
Meanwhile mix the soya yoghurt with the cucumber, garlic, olive oil and mint. Season to taste.
- 5
Warm the pittas in the oven for the last 3 minutes.
- 6
Fill each pitta with lettuce, tomato, sliced red onion, a big spoon of jackfruit and plenty of tzatziki.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
