This wrap is the kind of food that makes you pause after the first bite like, “hold on… this is vegan?” The jerk lentil patties come out crispy on the outside, tender in the middle, and packed with that warm, spicy island flavor that hits without being salty. Then you cool it all down with a homemade vegan tzatziki that’s bright, creamy, and limey in the best way. Add juicy tomatoes, sharp red onion, and that cassava tortilla holding it all together like a champ, and suddenly your kitchen feels like the best little street food spot in town.
This is also one of those recipes that loves you back. It’s pantry-friendly, meal-prep friendly, and it feeds everybody, whether they’re doing Daniel Fast, eating plant-based, or just trying to put something bold on the table without a bunch of mystery ingredients. The steps matter, but nothing is hard. You’re just layering flavor, controlling moisture, and letting the skillet do what it does. And when you bite into that warm wrap with the cool sauce and spicy patty together? Yeah. Pure bliss.
Vegan “Gyro” with Jerk Lentil Patties (Daniel-Fast Friendly)
Crispy jerk lentil patties in a cassava tortilla with cool vegan tzatziki, tomato, and red onion. Spicy, creamy, bright, and wildly satisfying.
Equipment
- Medium pot (lentils)
- Medium pot (potatoes)
- Fine mesh strainer
- Large mixing bowl
- Fork or potato masher
- Box grater
- Knife and cutting board
- Measuring cups and spoons
- Skillet (nonstick or cast iron)
- Paper towels or clean kitchen towel (for squeezing cucumber)
- Plate or tray (to steam-dry lentils)
Ingredients
Patties
- 1, cup dry brown or green lentils, rinsed well (or 2 1/2 cups cooked lentils)
- 3, cups water, for cooking lentils
- 1, medium potato, peeled and cut into chunks (about 10 oz or 283 g)
- 1, large carrot, grated (about 90 g)
- 1/2, large onion, finely chopped (about 110 g)
- 3, cloves garlic, minced
- 1, teaspoon fresh ginger, grated (optional but amazing)
- 1/3, cup cilantro or parsley, finely chopped
- 2, tablespoons lime juice, freshly squeezed
- 1, to 3, tablespoons Jamaican jerk seasoning, start with 1 and adjust (your spicy version used 3)
- 2, teaspoons fresh thyme, chopped (or 1 tsp dried thyme)
- 1, teaspoon ground allspice, also called pimento
- 1/2, teaspoon black pepper
- 1/2, teaspoon smoked paprika, optional but adds depth
- 1/2, teaspoon ground cinnamon, optional but gives authentic warmth
- 1/2, teaspoon crushed red pepper flakes, optional if you want extra heat beyond the jerk
- 3/4, cup Oatsome oat flour (Use 1 cup rolled oats, blend in a food processor until it looks like flour, then measure out 3/4 cup of that homemade oat flour for the recipe.)
- 2, to 3, tablespoons olive oil, for pan frying patties (you may not use it all)
Texture helpers (only if needed)
- 1, to 3, tablespoons water, add 1 tbsp at a time if mixture is dry
- 1, to 3, tablespoons plain coconut yogurt, add 1 tbsp at a time if mixture is dry (optional alternative to water)
Vegan Tzatziki
- 1, cup plain unsweetened coconut yogurt (or any non-dairy yogurt), stirred well before measuring (about 240 g)
- 100, grams cucumber, grated
- 1, tablespoon lime juice, freshly squeezed
- 1, small clove garlic, grated or very finely minced
- 2, tablespoons cilantro, chopped
- 1/4, teaspoon black pepper, or to taste
- 1/2 teaspoon salt (optional, to taste)
Wrap Build
- 4, cassava tortillas warmed so they bend easily
- 1, large tomato, sliced (or 2 small tomatoes)
- 1/2, medium red onion, very thinly sliced
- 1, to 2, tablespoons lime juice, for quick “pickle” onion vibe (optional)
- 1, pinch crushed red pepper flakes, optional
- 1, handful cilantro, optional finishing sprinkle
Instructions
Lentils
- Rinse the lentils until the water runs mostly clear.
- Add them to a pot with 3 cups water.
- Bring to a boil, then reduce to a simmer.
- Cook 18 to 25 minutes until tender but not mushy.
- Drain very well.
- Spread the lentils on a plate or tray for 5 to 10 minutes so steam can escape and they can dry out a bit.
Potatoes
- Add potato chunks to a pot and cover with water.
- Bring to a boil and cook 10 to 12 minutes until fork-tender.
- Drain, then return the potatoes to the hot pot for 1 minute to let extra moisture evaporate.
- Mash until smooth and set aside.
Bloom the Jerk Base
- Heat 1 tablespoon olive oil in a skillet over medium-low heat.
- Add the chopped onion and sauté 4 to 6 minutes until soft and sweet.
- Add the grated carrot and cook 2 minutes.
- Add the minced garlic and grated ginger and cook 30 seconds until fragrant.
- Add the jerk seasoning, thyme, allspice, black pepper, smoked paprika, cinnamon, and optional red pepper flakes.
- Stir constantly 30 to 45 seconds until the spices smell bold and fragrant.
- Turn off the heat and let this mixture cool for a few minutes.
Mix the Patty Dough
- Add the lentils, mashed potato, jerk base, cilantro or parsley, and lime juice to a large bowl.
- Mash about half the lentils with a fork or potato masher, leaving some whole for texture.
- Add the oat flour in two rounds. Add 1/2 cup first and mix, then add the remaining 1/4 cup and mix again.
- Squeeze-test the mixture in your hand, it should hold together like a thick dough and not heavily stick to your fingers.
- If it feels wet or sticky, add oat flour 1 tablespoon at a time, mix, wait 1 minute, and check again.
- If it feels dry or crumbly, add 1 tablespoon water or coconut yogurt, mix, and check again.
- Taste a tiny bit and adjust jerk seasoning up to 3 tablespoons total if you want more heat.
Chill
- Cover and refrigerate the mixture for 20 minutes so the patties firm up and flip cleanly.
Shape
- Wet your hands lightly so the mixture doesn’t stick.
- Scoop about 1/3 cup mixture per patty.
- Press into patties about 1/2 inch thick.
- If the patties crack while shaping, mix in 1 tablespoon water or coconut yogurt and try again.
Pan Fry
- Heat a skillet over medium heat.
- Add 1 to 2 tablespoons olive oil and let it heat until shimmering.
- Add patties with space between them, do not crowd the pan.
- Cook 3 to 4 minutes on the first side until browned and firm.
- Flip carefully and cook 3 to 4 minutes on the second side until crisp and golden.
- Transfer to a plate and repeat with remaining patties, adding a little more oil if the pan gets dry.
Optional Extra-Firm Finish
- If you want the patties extra sturdy inside, bake them at 375°F for 8 to 10 minutes after pan frying.
Vegan Tzatziki
- Grate the cucumber and measure out 100 g.
- Squeeze out as much water as you can using paper towels or a clean towel.
- In a bowl, stir together coconut yogurt, squeezed cucumber, lime juice, garlic, cilantro, black pepper, and optional salt.
- Taste and add a little more lime if you want it brighter.
Warm the Tortillas
- Warm each cassava tortilla in a dry pan 10 to 15 seconds per side so it bends without cracking.
Assemble
- Spread a generous layer of vegan tzatziki on the tortilla.
- Add 1-2 patties.
- Top with tomato slices and thinly sliced red onion.
- Finish with cilantro, crushed red pepper if you like, and a final squeeze of lime.
Notes
- Jerk seasoning range: You may use 1 to 3 tablespoons, but start with 1 tablespoon and adjust after tasting the mixture, because jerk blends vary a lot in salt and heat.
- Why steam-drying matters: Drained lentils still hold water, and that hidden moisture is the #1 reason patties turn soft or fall apart. Give them that 5 to 10 minutes to breathe.
- Do not crowd the pan: Crowding traps steam and makes patties soft instead of crisp, so fry in batches if needed.
- If your patties crack while shaping: The mix is dry, add 1 tablespoon water or coconut yogurt, mix, and try again.
- If your patties feel too soft when flipping: Chill longer, and wait until the first side is fully browned and firm before you flip.
- Sauce thickness tip: Squeeze the cucumber like it owes you money. That’s how you keep the tzatziki thick and spreadable.
- Nutrition note: Calories and carbs vary most by your cassava tortilla brand, how much oil the patties absorb, and which coconut yogurt you use.