All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Gee-ro? Guy-ro? Year-oh? Whatever-o, these beauts are a delicious variation on the Greek wrap slash taco slash sandwich, with tender pulled pork and peppery arugula. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using ground pork, follow same instructions as pulled pork in Step 3, cooking before shallot and breaking up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
If using ground turkey, follow same instructions as pulled pork in Step 3, cooking before shallot and breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
If using flank steak, follow same instructions as pulled pork in Step 3, cooking before shallot and stirring occasionally until no pink remains and flank steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes
Prepare the Ingredients
Stem dill and coarsely chop.
Core tomato and cut into ¼" dice.
Peel and halve shallot. Slice thinly.
Coarsely chop pulled pork. Excess fat will render while cooking and add flavor.
Make the Dill Crema
In a mixing bowl, combine sour cream, dill, and a pinch of pepper. Set aside.
Cook the Pork Filling
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until softened, 1-2 minutes.
Add pork and stir occasionally, breaking up meat, until heated through, 2-3 minutes.
Add 2 Tbsp. water and demi-glace. Stir occasionally until combined, 1-2 minutes.
Remove from burner.
Assemble Gyros and Finish Dish
Wrap flatbreads in a moist paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, filling flatbreads with pork filling, and topping with dill crema, feta, tomato, and arugula. Bon appétit!
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