Fish gyros
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 medium_piece (300g) tomatoes, cut into thin wedges
- 50 gram (1½ ounces) baby rocket (arugula) leaves
- 4 x 110g (3½-ounce) long thin white fish fillets, halved
- 1 tablespoon fresh oregano, finely chopped
- 4 x 20cm (8-inch) flour tortillas
- 1/2 cup (140g) yogurt
- 1 clove garlic, crushed
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