Add oil to skillet on the stove and heat on medium-high setting. While the skillet heats, wash and slice the mushrooms. Once the skillet is hot, sauté mushrooms and balsamic vinegar for 5-7 minutes (they should be soft, but still “meaty”). Remove mushrooms from heat and set aside. To make tzatziki sauce, begin by dicing 1/4 of the cucumber and place in a bowl with roughly chopped dill. Add GT’s COCOYO Pure, lemon juice, garlic powder, salt, and pepper. Mix well. To make gyro wraps, lay even amounts of mushrooms, tomato slices and cucumber slices on the collard green leaves. Spread the tzatziki sauce generously among the wraps. Roll up the collard greens by tucking under the ends and rolling, as you would a burrito or wrap. Enjoy!