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+ servings
a plate with plant-based meatballs over a bed of greens

Plant-Based Meatballs Gyro Sandwich

Chef Adriana Martin
Enjoy the best Turkish inspired Plant-Based Meatballs Gyro Sandwich tonight with Pure Farmland Italian Style Plant-Based Meatballs, and fresh garnishes. This recipe includes a fresh cucumber tomato salsa with olive oil and preserved lemons, field greens, and tahini dressing. Plus warm buttery flatbreads.
5 from 16 votes
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Vegetarian Cuisine
Servings 6 people
Calories 277 kcal


  • Convection oven
  • Baking tray
  • Aluminum foil
  • Chopping block
  • Knife
  • Mixing bowl


For the Plant-Based Meatballs

  • 1 package Pure Farmland Italian Style Plant-Based Meatballs 
  • 1 teaspoon olive oil
  • 1 teaspoon Italian herbs

For the Cucumber Salsa

  • 1/2 seedless cucumber, cubed
  • 1 tomato, cubed
  • 1/2 purple onion, finely chopped
  • 2 sprigs fresh parsley
  • 1 preserved lemon, sliced (optional)
  • 1 tablespoon olive oil
  • 1 lemon
  • 1 teaspoon Italian herbs

For the Gyro Sandwiches

  • 6 flatbreads
  • 1 cup field greens
  • 1/4 cup tahini sauce


  • Cook the Pure Farmland Italian Style Plant-Based Meatballs in the oven following the instructions in the package.
  • Heat the oven at 375 degrees Fahrenheit. Place the plant-based meatballs in a foil-lined baking sheet and coat the meatballs with olive oil, and a dash of Italian herb mix. Bake for 15 minutes and turn the meatballs to cook for another 8 to 10 minutes until reaching an internal temperature of 175 degrees Fahrenheit.
  • Chop the produce for the cucumber salsa. Place all the ingredients in a mixing bowl, drizzle with the lemon juice, and the spices, and mix well using a spoon.
  • Warm the flatbreads in a flat skillet and set aside.
  • Put the plant-based Meatballs gyro sandwiches together by placing the warm flatbread on a plate. Then adding the field greens, two plant-based meatballs, garnish with the cucumber salsa and drizzle with tahini sauce.



Tips to achieve the best results when making the plan-based meatballs gyros:
  • Head over to Publix and purchase all the ingredients, including the Pure Farmland Italian Style Plant-Based Meatballs.
  • Cook the meatballs in the oven following the instructions in the package. We opted for adding a little bit of Italian spice rub and olive oil.
  • Choose the correct flatbread. The ideal one is not too small and not too large. Those with buttery flavor are our favorites.
  • Use homemade preserved lemons. These lemons add tasty citrus and salty note, plus aroma. This ingredient is optional; however, it adds a surprisingly delicious flavor.
  • The cucumbers chosen are those seedless. Do not need to peel.
  • The tomatoes must be ripe and juicy. And the purple onions finely chopped.
  • Use fresh parsley, preferably hand-cut, not chopped.
  • Olive oil, thyme, oregano, and lemon juice are all staples of Mediterranean cuisine. Use these ingredients to season the cucumber salsa.
  • The field greens are a tender baby leaf mix.
  • And the final touch is a tahini dressing for a nutty note.


Calories: 277kcalCarbohydrates: 33gProtein: 14gFat: 12gSaturated Fat: 2gSodium: 383mgPotassium: 355mgFiber: 6gSugar: 3gVitamin A: 694IUVitamin C: 16mgCalcium: 69mgIron: 3mg
Keyword gyro, plant-based, sandwich
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