Meal Details
1. Jackfruit gyro
420 cals, 12p, 41c, 17f (per meal)
1/8 cup(s) (28g)
1/2 tsp (1g)
4 dash (1g)
4 dash, leaves (1g)
1 tbsp (15mL)
1/2 roma tomato (40g)
1 pita, large (6-1/2" dia) (64g)
2 tbsp, sliced (14g)
5 slices (35g)
1/4 lbs (99g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
If using canned jackfruit, drain, rinse, and pat it dry. Tear into bite-sized shreds. If using packaged jackfruit, follow the package instructions (drain if necessary) and tear into bite-sized pieces if not already shredded.
2
Heat oil in a skillet over medium-high heat. Add the jackfruit and a pinch of salt. Cook for 5-7 minutes until browned and crispy in spots.
3
Stir in cumin, smoked paprika, and oregano. Cook for about 1 minute until fragrant.
4
Place the cooked jackfruit on a pita and top with cucumber, onion, tomato, and a drizzle of tzatziki.
5
Fold the pita in half and enjoy!
3. Simple salad with celery, cucumber & tomato
130 cals, 4p, 13c, 5f (per meal)
2 package (5.5 oz) (310g)
6 tbsp (90mL)
2 medium whole (2-3/5" dia) (246g)
2 cucumber (8-1/4") (602g)
4 stalk, medium (7-1/2" - 8" long) (160g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.