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+ servings

Vegan Seitan Gyro with Tahini Sauce

Yields 4 wraps
Author Dianne Wenz


For the Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sea salt

For the Gyro

  • 1 teaspoon olive oil
  • 1/2 red onion chopped (about half a cup)
  • 2 garlic cloves minced
  • 8 ounce package of seitan sliced (I used Upton’s Traditional Seitan)
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 4 pita breads or flat breads
  • 4 cups romaine lettuce chopped
  • 1 cup carrots shredded
  • 1 cup grape or cherry tomatoes sliced in half
  • 1 cup cucumber chopped
  • 1/3 cup kalamata olives chopped
  • ¼ cup fresh parsley chopped, optional


For the Tahini Dressing

  1. Mix all ingredients together until smooth.
  2. Set aside until ready to use. Sauce will thicken after sitting for a while. Add water when ready to use, if necessary.

For the Gyro

  1. Heat the olive oil in a medium sized pan over medium-high heat. Add the onion and cook for about 5 minutes, until it becomes translucent and fragrant.
  2. Add the garlic and cook for another minute or two.
  3. Add the seitan, oregano, thyme, cumin, salt, and pepper to the pan and cook for about 10 more minutes, stirring frequently, until the seitan browns and the edges begin to crisp. Remove from heat.

  4. Place the flat breads or pitas on a plate and top (or stuff) with the lettuce, carrots, tomatoes, cucumber, and olives. Divide the seitan equally among each sandwich and top with the tahini and parsley.
  5. Serve and enjoy!