Skip to main content
California Department of Education Logo

Recipe for Pico Hummus Gyro

Mediterranean hummus gyro recipe with California fresh pico de gallo developed by the California Culinary Centers for school food service menu planning.

Pico Hummus Gyro

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 48 Servings

This recipe yields 48–10 inch pico hummus gyros.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 106 ounces or 1 number 10 can salsa (U.S. Department of Agriculture [USDA] food item)
  • 1.4 ounces or ½ bunch as purchased (AP) fresh cilantro
  • ½ pound AP or 4 limes for pico de gallo
  • 2 pounds AP or 16 limes for hummus
  • 1½ pounds AP whole fresh red onions
  • 24 cloves AP fresh peeled garlic
  • 2 number 10 cans garbanzo beans (USDA food item)
  • 2 cups olive oil
  • ¼ cup cayenne pepper
  • 2 tablespoons ground cumin
  • ¼ cup Greek seasoning
  • 2 pounds and 8 ounces AP fresh red bell peppers
  • 2 pounds and 8 ounces AP fresh green bell peppers
  • 5 pounds ready-to-serve spring mix lettuce
  • 4 pounds AP fresh cucumbers
  • 48 whole grain-rich flour tortillas, 10 inch round, 2 ounces each

Directions

To Prepare Salsa (may be prepared up to two days in advance)
  1. Place salsa into large mixing container.
  2. Rinse cilantro under cool running water. Chop leaves and 1 inch of stems finely to measure 1 cup.
  3. Rinse limes under cool running water. Juice limes. Use 4 limes or ½ cup for the pico de gallo and 16 limes or 2 cups for the hummus.
  4. Peel and trim onions. Dice onions finely to measure 2 cups.
  5. Peel and trim garlic. Dice finely to measure ¼ cup.
  6. Combine salsa, cilantro, lime juice, onions, and garlic. Refrigerate at 41°F or lower. Critical Control Point (CCP): Refrigerate salsa, cilantro, lime juice, onions, and garlic mixture at 41°F or lower.
To Prepare Filling
  1. Rinse and drain beans.
  2. Combine beans, lime juice, oil, pepper, cumin, and Greek seasoning in large container.
  3. Pureé bean mixture in food processor in batches, if necessary. Pureé until consistency is smooth.
  4. Rinse bell peppers under cool running water. Cut in half and remove seeds. Dice into ¼ inch pieces.
  5. Mix red and green bell peppers together into bowl, set aside for assembly.
  6. Place lettuce spring mix in large bowl.
  7. Rinse cucumbers under cool running water. Trim ends off and slice ⅛ inch thick slices.
  8. Place cucumbers in bowl and set aside for assembly.
Assembly of Gyros
  1. Lay out tortillas on parchment paper on flat surface for assembly.
  2. Spread ½ cup or one number 8 scoop hummus on tortilla leaving a 1 inch border.
  3. Sprinkle ¼ cup or one number 16 scoop bell pepper mixture evenly over hummus.
  4. Layer 5 slices or ¼ cup cucumbers over peppers and hummus.
  5. Sprinkle 1 cup or one number 4 scoop lettuce spring mix over cucumbers.
  6. Top with ¼ cup or one number 16 scoop pico de gallo.
  7. Fold sides in and roll burrito style. Slice diagonally and serve both halves.
  8. Serve immediately one pico hummus gyro for each serving or hold for service in refrigerator. CCP: Hold pico hummus gyros at 41°F or lower for service.

Nutritional Analysis

  • Calories, in K calories: 475.00
  • Carbohydrates, in grams: 72.60
  • Protein, in grams: 13.40
  • Saturated fat, in grams: 2.40
  • Trans fat, in grams: 0
  • Total fat, in grams: 15.50
  • Sodium, in milligrams: 725.80

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 96 Servings

This recipe yields 96–10 inch pico hummus gyros.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 212 ounces or 2 number 10 cans salsa (U.S. Department of Agriculture [USDA] food item)
  • 2.8 ounces or 1 bunch AP fresh cilantro
  • 1 pound AP or 8 limes for pico de gallo
  • 4 pounds AP or 32 limes for hummus
  • 3 pounds AP whole fresh red onions
  • 48 cloves AP fresh peeled garlic
  • 4 number 10 cans garbanzo beans (USDA food item)
  • 1 quart olive oil
  • ½ cup cayenne pepper
  • ¼ cup ground cumin
  • ½ cup Greek seasoning
  • 5 pounds AP fresh red bell peppers
  • 5 pounds AP fresh green bell peppers
  • 10 pounds ready-to-serve spring mix lettuce
  • 8 pounds AP fresh cucumbers
  • 96 whole grain-rich flour tortillas, 10 inch round, 2 ounces each

Directions

To Prepare Salsa (may be prepared up to two days in advance)
  1. Place salsa into large mixing container.
  2. Rinse cilantro under cool running water. Chop leaves and 1 inch of stems finely to measure 2 cups.
  3. Rinse limes under cool running water. Juice limes. Use 8 limes or 1 cup for the pico de gallo and 32 limes or 1 quart for the hummus.
  4. Peel and trim onions. Dice onions finely to measure 1 quart.
  5. Peel and trim garlic. Dice finely to measure ½ cup.
  6. Combine salsa, cilantro, lime juice, onions, and garlic. Refrigerate at 41°F or lower. Critical Control Point (CCP): Refrigerate salsa, cilantro, lime juice, onions, and garlic mixture at 41°F or lower.
To Prepare Filling
  1. Rinse and drain beans.
  2. Combine beans, lime juice, oil, pepper, cumin, and Greek seasoning in large container.
  3. Pureé bean mixture in food processor in batches if necessary. Pureé until consistency is smooth.
  4. Rinse bell peppers under cool running water. Cut in half and remove seeds. Dice into ¼ inch pieces.
  5. Mix red and green bell peppers together into bowl, set aside for assembly.
  6. Place lettuce spring mix in large bowl.
  7. Rinse cucumbers under cool running water. Trim ends off and slice ⅛ inch thick slices.
  8. Place cucumbers in bowl and set aside for assembly.
Assembly of Gyros
  1. Lay out tortillas on parchment paper on flat surface for assembly.
  2. Spread ½ cup or one number 8 scoop hummus on tortilla leaving a 1 inch border.
  3. Sprinkle ¼ cup or one number 16 scoop bell pepper mixture evenly over hummus.
  4. Layer 5 slices or ¼ cup cucumbers over peppers and hummus.
  5. Sprinkle 1 cup or one number 4 scoop lettuce spring mix over cucumbers.
  6. Top with ¼ cup or one number 16 scoop pico de gallo.
  7. Fold sides in and roll burrito style. Slice diagonally and serve both halves.
  8. Serve immediately one pico hummus gyro for each serving or hold for service in refrigerator. CCP: Hold pico hummus gyros at 41°F or lower for service.

Nutritional Analysis

  • Calories, in K calories: 475.00
  • Carbohydrates, in grams: 72.60
  • Protein, in grams: 13.40
  • Saturated fat, in grams: 2.40
  • Trans fat, in grams: 0
  • Total fat, in grams: 15.50
  • Sodium, in milligrams: 725.80

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Sandwich recipes
  • Recipes with condiments
  • Meatless or plant-based recipes

Serving Suggestion

  • Yield 48 or yield 96–10 inch pico hummus gyros

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 1.75 ounce equivalents meat/meat alternative
  • 2 ounce equivalents whole grain-rich
  • 1¼ cup vegetable (½ cup dark green vegetable, ⅜ cup red/orange vegetable, and ⅜ cup other)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Salsa, canned
  • Garbanzo beans, canned

Recipe Roots (Flavor Profile)

  • Mediterranean

Preparation Time

  • Preparation to serve time: 2 hours for 48 servings and 2 hours and 30 minutes for 96 servings.

Critical Control Point (CCP)

  • CCP: Refrigerate salsa, cilantro, lime juice, onions, and garlic mixture at 41°F or lower.
  • CCP: Hold pico hummus gyros at 41°F or lower for service.

Kid Rating

Five-fork kid rating.

Culinary Center

Manteca Unified School District

 

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Friday, March 20, 2020
Recently Posted in Nutrition
  • Webinar: Tuesdays @ 2 School Nutrition Town Hall (added 22-May-2020)
    The CDE NSD is hosting virtual town hall events every two weeks to provide an opportunity for schools to discuss their plans and best practices for reopening their food service operations while mitigating COVID-19 risks.
  • P-EBT Phase 2: Online Application Now Open (added 22-May-2020)
    The Pandemic Electronic Benefit Transfer (P-EBT) Online Application is now open. Families with children who are eligible for Free or Reduced-Price meals that have not yet received a P-EBT card in the mail, can now apply for P-EBT benefits online.
  • FFVP Operations: Questions and Answers #2 (added 22-May-2020)
    Policy Memorandum SP 19-2020 FFVP during COVID-19 Questions and Answers #2 provides clarification on questions related to the administration of the FFVP during unanticipated school closures during the COVID-19 public health emergency.
  • CDE Early Math Symposium (added 22-May-2020)
    The California Department of Education (CDE) is happy to announce that the annual Early Math Symposium for day care home providers will continue this year as an online event on Friday, June 26, 2020.
  • USDA Child Nutrition Responses #21–25 (added 20-May-2020)
    The USDA released several Policy Memorandums that announced Child Nutrition Responses which include five waivers that are intended to provide clarification to state agencies and CNP operators during COVID-19 public health emergency.

  • Health and Safety Supplies Needs Assessment Survey (added 14-May-2020)
    To assist our sponsoring agencies who are serving their community during this health crisis, the CDE NSD is assessing the emergency supply needs for program operators who have been providing meals during the COVID-19 unanticipated school closures.
  • Pandemic EBT Frequently Asked Questions (added 14-May-2020)
    The California Department of Education (CDE) and Department of Social Services (CDSS) are partnering on the administration of Pandemic-EBT (P-EBT) in California.
  • CNIPS Application Requirement Reminder (added 08-May-2020)
    The CDE NSD CNPU would like to remind SFSP and SSO sponsors to keep meal service site information and meal service dates and times entered in their Child Nutrition Information and Payment System (CNIPS) site applications updated and current.
  • COVID-19: USDA Child Nutrition Responses (added 08-May-2020)
    Policy Memorandums announcing Child Nutrition Responses which include four waivers and one questions and answers document. These are intended to provide clarification to state agencies and CNP operators during the COVID-19 public health emergency.
  • COVID-19: CDE Handout and Fact Sheets (added 06-May-2020)
    The CDE NSD is providing additional resources to support local educational agencies during the coronavirus (COVID-19) pandemic.