Dairy-Free Doner Wrap
Savor the bold flavors of this irresistible Dairy-Free Doner Wrap, a healthier twist on the classic street food favorite! Juicy, oven-roasted chicken thighs are marinated in a blend of aromatic spices, garlic, and zesty lemon juice, creating a tender and flavorful base. Wrapped in soft, dairy-free flatbreads, this recipe is piled high with crisp lettuce, fresh cucumber, juicy tomato, and sweet red onion. A creamy, tangy dairy-free yogurt and sriracha sauce adds the perfect touch of heat and richness, while fresh parsley ties everything together. Quick to prepare and entirely dairy-free, this recipe is perfect for weeknight dinners or satisfying lunches. Enjoy a homemade, wholesome version of a beloved doner that's sure to please your palate!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Lemon juice
- 4 pieces Dairy-free flatbreads (or wraps)
- 1 medium Red onion, thinly sliced
- 1 large Tomato, sliced
- 1 small Cucumber, sliced
- 2 tablespoons Fresh parsley, chopped
- 4 tablespoons Dairy-free yogurt
- 2 teaspoons Sriracha sauce
- 4 pieces Lettuce leaves
Instructions
In a bowl, combine the minced garlic, olive oil, ground cumin, ground coriander, paprika, ground black pepper, salt, and lemon juice to create a marinade.
Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preheat your oven to 200°C (390°F).
Line a baking tray with foil and place the marinated chicken thighs on the tray.
Bake the chicken in the oven for 25-30 minutes or until fully cooked and slightly charred at the edges. Turn the chicken halfway through for even cooking.
While the chicken is baking, prepare the sauce by mixing dairy-free yogurt with sriracha sauce. Set aside.
Once the chicken is done, let it rest for a few minutes, then slice it thinly.
To assemble the doner wraps, warm the dairy-free flatbreads or wraps slightly in the oven or on a skillet.
Lay a lettuce leaf on each flatbread, then add slices of chicken, red onion, tomato, and cucumber.
Drizzle with the prepared yogurt-sriracha sauce and sprinkle with chopped fresh parsley.
Roll up the flatbreads tightly, slice in half if desired, and serve immediately.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 23.0 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2812 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
