Saturday, June 26, 2010

Gyros Wraps

This spring we discovered an awesome new sandwich shop.  We were wandering through the antiques street fair in Whittier, California and at the end of the block stopped to look around for a lunch spot.  We've eaten at most of the options - the burger place, Thai, Mexican and so on.  But right there on the corner was this new place Fenix 5-4 touting itself as a Pure Food Eatery and Organic Juice Bar - um, hello!  We'd found our spot!  At that first visit we had the Fake BLT & Avocado Sandwich, Vegetarian Club Sandwich and the Four Cheese Grilled Cheese (there were three of us!).  The owner came over to our table to visit - offered us a free wheatgrass tea (which was fantastic).  We went back the next day and had the BLT again along with a sandwich that isn't currently on the menu (I think it was called the Fake Elvis or something like that).  So of course for our most recent visit to Whittier (dorm move-out) we headed straight to Fenix for lunch.  This time we had their Vegan Beef Gyro.  I could tell they used the Trader Joe's meatless "beef" strips for this sandwich so I made a mental note to try this one at home.  I made a few changes (my version is vegetarian, not vegan) but it was really good and definitely something I'd make again

Fenix Style Veggie Beef Gyros

1 package Trader Joe's meatless beef strips
3 sheets Trader Joe's lavash bread
12 oz jar roasted red peppers
1/2 cup plain fat free yogurt
1/2 teaspoon sea salt
1/4 teaspoon smoked paprika
crushed red pepper
lettuce leaves
crumbled feta
diced tomato

  Drain the red peppers.  In a food processor combine the red peppers, yogurt, salt, paprika and crushed red pepper to taste.  Process until smooth.  Take about 1/4 cup of the red pepper sauce and toss it with the meatless strips.  Let them marinate for 15 minutes or so and then saute until browned.  Chop in smaller pieces.Lay the bread out horizontally.  Layer lettuce leaves first across the middle.  Top with meatless strips.  Add crumbled feta, thinly sliced avocado, diced tomato and top with red pepper sauce.

Fold bottom part of bread up over the sandwich filling and then roll it over to close it.  Slice into three pieces. If I'd had some red onion on hand I would have used it - some kalamata olives would have been good too...or cucumber.  In any case - these were really good and we've been using the red pepper sauce on other sandwiches as well.  

The next day we saw the owner at a nearby coffee shop and visited with him a little more.   I love that small town aspect of Whittier.  We also love Fenix 5-4 and look forward to many more awesome lunches :-)


Vic Robinson said...

Looks tasty!

Guinnah said...

It really was - I bet with some minor substitutions it would be an easy vegan wrap (the version at the restaurant IS vegan).