Cypriot pies with mushroom or chicken gyros & tahini sauce

Ingredients (2 large pies, 2 servings):

For the pies:

2 Cypriot pies (whole wheat if you want extra fiber)

(Optional) 2 lettuce leaves, a few tomato slices, cucumber

Version 1: Mushroom Round

300 g pleurotus or portobello mushrooms, cut into strips

1 tbsp olive oil

1/2 tsp smoked paprika

1/2 tsp oregano

1/4 tsp cumin

Salt and pepper

Version 2: Chicken Gyros

300 g chicken fillet, cut into thin strips

1 tbsp olive oil

1/2 tsp sweet paprika

1/2 tsp oregano

1/4 tsp mustard powder (optional)

Salt and pepper

For the tahini sauce:

2 tbsp tahini

Juice of 1/2 lemon

1/2 tsp garlic powder (or a little fresh)

2–3 tbsp water (until it is as thin as you want)

1/4 tsp cumin (optional)

Salt

Execution instructions:

Version 1: Mushroom Round

1. Sauté or grill the mushrooms over high heat with the spices and oil until they soften and start to color (~8–10 minutes).

Version 2: Chicken Gyros

1. Marinate the chicken with the spices and grill it in a non-stick pan or grill until well browned and cooked through (~10–12 minutes).

For the tahini sauce

1. Blend all ingredients until smooth, light and creamy. Add a little extra water if needed.

Pie composition

1. Warm or lightly toast the pies.

   
   

2. Spread the sauce.

   
   

3. Add mushroom or chicken gyro.

   
   

4. Top with fresh vegetables if you like (e.g. tomato, cucumber, lettuce).

   
   

5. Wrap and... enjoy!

Nutritional Analysis (per 1 pie ~ 280-300 g):

Mushroom Round

Chicken Gyros