Hot Philly Cheesesteak Wrap

Ingredients

1 White Pita Wrap (460)
5 slices Chicago Style Pre-Cooked Gyro Slices (189)
2 oz. Thinly Sliced Mushrooms
3 oz. Thinly Sliced Onions
2 oz. Thinly Sliced Green Pepper
2 oz. Swiss Cheese (2 slices)
2 tbsp. A1 Sauce

Directions

Preparation Instructions:
1. Slice onions and mushrooms approximately 1/8 inch thick. Cut Green peppers into ¼” strips. 
2. Lightly sauté onion, green pepper and mushrooms; place sautéed vegetables in refrigerator and chill to 40.

Tip: Prepare only enough product for one day’s service

Assembly:
1. Thaw pita wrap (thaw enough for day’s usage) in bags out of box at room temperature at least 3 hours prior to use. Do not refrigerate bread.
2. Place onion, peppers, mushrooms and ½ oz. vegetable oil on a preheated 350 degree grill and saute for 1 minutes.
3. Place gyro slices on top of onion, peppers and mushrooms, allowing meat to steam for another 40 seconds. Turn meat over and replace atop onions, steaming for another 40 seconds. 
4. On a separate part of the preheated grill, brown the steaming gyro slices, chopping into 6 bits. Flip the gyro slices and chop each bit in half (12 pieces total). 
5. Preheat grill to 350 grill. Place thawed pita on grill. Heat approximately 10 seconds on each side. 
6. Place warmed pita with bumpy side down on a 15”x15” sandwich paper. 
7. Place gyros, onions, peppers and mushrooms along center of the pita from right to left. 
8. Top meat with swiss cheese slices. 
9. Gently roll pita from end to end. Halfway through rolling the pita, fold in the excess paper from the ends of the sandwich. Roll the remainder of the sandwich. Cut sandwich in half on a bias; display open ends for service to customers. 

Wrapping Tip: 
1. Center ingredients in pita, 1-½ inches from either side, to ensure proper rolling. 
2. Lay all ingredients from right to left and roll the sandwich away from you.