For the Mushroom Tapenade:
- 3 Cups mushrooms or 1-16oz package of whole mushrooms (minced)
- One Medium Yellow Onion (diced)
- 3 cloves garlic (minced)
- 3 Tsp. thyme (minced)
- 6 Tsp. olive oil
- 1 1/2 Tsp.
- Zest of 3 lemons
For the Rosemary Potatoes:
- 6 to 8 medium-sized Yukon Gold potatoes (cut into bite-size pieces)
- 1 Tsp. Kosher Salt
- 1/2 Tsp. Black Pepper
- 1 Tsp. Garlic Powder
- 4 Tbsp. Fresh Rosemary (minced)
- 4 Tbsp. Olive Oil
For the Sriracha-Sour Cream Sauce:
- 1 Cup Sour Cream
- 1/8 Cup Sriracha
For the Flatbreads:
- 4-6 pieces of your favorite store-bought flatbread
- One Package (12 oz) Opaa! ReadyCarved Gyro Slices
- 12 oz Mushroom Tapenade
- 1 Cup Colby Jack Cheese (shredded)
- 4 oz Sriracha-Sour Cream Sauce