Scale
Ingredients
- 1/2 cup GT’s Living Foods Pure Cocoyo (plain, probiotic coconut yogurt)
- 1 cucumber
- 1 lemon, juiced
- 1 Tablespoon chopped, fresh dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 pints baby portobello mushrooms
- 1 Tablespoon avocado oil (or olive is great, too)
- 1 Tablespoon balsamic vinegar
- 2 tomatoes
- 4 large collard green leaves
Instructions
- Begin by washing and slicing the mushrooms while a skillet heats over medium on the stove. Add the oil to the skillet and saute the mushrooms and balsamic vinegar for about 7 minutes. The mushrooms should be soft, but still meaty. Remove them from the heat and set aside.
- While the mushrooms cook, make the tzatziki. Begin by dicing 1/4 of the cucumber and place it in a bowl. Give the dill a rough chop and add to the cucumbers. Add the GT’s Living Foods Pure Cocoyo, lemon juice, garlic powder, salt, and pepper. Mix well.
- When your mushrooms are cooked and the tzatziki is made, you’re ready to make the wrap. Slice the tomato and remaining cucumbers very thinly. Lay a collard leaf on a flat surface. Feel free to snap the stem a bit by rolling it to make the leaf more flexible for wrapping. Lay even amounts of mushrooms, tomato slices and cucumber slices on the leaves.
- Divide the tzatziki evenly among the wraps. Roll up the collard green by tucking under the ends and rolling, as you would a burrito or wrap, and serve! You can make one gyro wrap at a time and refrigerate the remaining ingredients for later, or make them all at once! Enjoy!