“MEATBALL” Gyro

1 package Pure Farmland Plant-Based Homestyle Meatballs
3/4 cup plain whole milk Greek yogurt
1 large cucumber (about 10” long)
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
¼ teaspoon salt
4 large pieces of naan or pita bread
2 large tomatoes, chopped
¼ cup crumbled feta cheese
1 cup chopped romaine lettuce
2 tablespoons fresh parsley, stems removed, finely chopped

Heat oven to 375 degrees F. Place Plant-Based Meatballs on an aluminum foil-lined baking sheet coated lightly with nonstick cooking spray.

Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes until internal temperature reaches at least 175 degrees F.

Slice the cucumber in half, widthwise, and set one half aside.

Peel the remaining half and use a spoon to scoop out the seeds.

Using a large box grater, grate the peeled half of the cucumber into a large bowl.

Mix the grated cucumber with Greek yogurt, olive oil, lemon juice, dill, and salt.

Slice the remaining cucumber into half-moon shapes, about ½” thick.

Spread 2-3 tablespoons of yogurt sauce onto each pita.

Top with meatballs, cucumbers, tomatoes, feta cheese, lettuce, and fresh parsley.