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!
2. Simple mixed greens and tomato salad
115 cals, 2p, 8c, 7f (per meal)
Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
1
Mix greens, tomatoes, and dressing in a small bowl. Serve.