Gyro Flatbread


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


  1. For the mushroom tapenade, in a food processor, pulse together the minced mushrooms, diced onions, minced garlic, minced thyme, olive oil, kosher salt, black pepper, and lemon zest until finely chopped.
  2. For the rosemary potatoes, preheat the oven to 400°F. Cut the Yukon Gold potatoes into bite-size pieces and toss them in a bowl with olive oil, kosher salt, black pepper, garlic powder, and minced rosemary. Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes or until tender and golden brown.
  3. To make the Sriracha-Sour Cream Sauce, whisk together the sour cream and sriracha until well combined.
  4. Heat up the Opaa! ReadyCarved Gyro Slices according to package instructions.
  5. To assemble the flatbreads, spread a generous amount of mushroom tapenade on each flatbread. Top with heated Opaa! ReadyCarved Gyro Slices, rosemary potatoes, and shredded Colby Jack cheese. Drizzle with Sriracha-Sour Cream Sauce.
  6. Bake the flatbreads in a preheated oven at 400°F for 5-7 minutes or until the cheese is melted and bubbly.
  7. Serve hot and enjoy your delicious Gyro Flatbreads with Mushroom Tapenade, Rosemary Potatoes, and Sriracha-Sour Cream Sauce!