Keto Doner Kebab Wrap
Satisfy your cravings with this flavorful and low-carb Keto Doner Kebab Wrap, a protein-packed meal that's perfect for keto enthusiasts seeking bold Mediterranean-inspired taste. Made with a mouthwatering blend of ground lamb and beef seasoned with cumin, paprika, and oregano, these juicy kebabs deliver authentic spice in every bite. Paired with homemade almond flour flatbread that's light yet sturdy enough to hold your favorite fillings, and topped with crisp lettuce, fresh tomato, cucumber, and red onion, this wrap strikes the perfect balance between hearty and refreshing. Ready in just over an hour, this recipe makes an ideal weekday dinner or flavorful meal prep option. Whether you're following a keto lifestyle or just love innovative takes on classic dishes, this wrap is a delicious way to enjoy restaurant-quality doner kebab at home.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 250 grams Ground beef
- 1 medium, finely grated Onion
- 3 minced Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 60 grams Almond flour
- 1 tablespoon Psyllium husk
- 1 teaspoon Baking powder
- 2 tablespoons, melted Butter
- 100 grams, full-fat Greek yogurt
- 4 large Lettuce leaves
- 1 sliced Tomato
- 0.5 sliced Cucumber
- 0.5 sliced thinly Red onion
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine the ground lamb and ground beef with the grated onion, minced garlic, cumin, paprika, oregano, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow the flavors to meld.
Preheat your oven to 180°C (350°F).
While the meat is chilling, prepare the keto flatbread. In another bowl, combine almond flour, psyllium husk, and baking powder.
Add the melted butter and Greek yogurt to the dry ingredients and mix to form a dough. Divide the dough into four equal parts and roll each into a ball.
Place one ball between two pieces of parchment paper and use a rolling pin to flatten it into a thin circle. Repeat with the remaining dough.
Transfer the rolled dough onto a baking sheet and bake in the preheated oven for about 10-12 minutes or until golden and cooked through. Set aside.
Heat a grill pan or skillet over medium-high heat and add olive oil.
Form the chilled meat mixture into small patties or logs, depending on your preference for the kebab shape.
Cook the kebabs on the hot pan for about 3-4 minutes on each side until browned and cooked through.
To assemble the wraps, place a lettuce leaf on each flatbread and top with grilled kebab meat.
Add slices of tomato, cucumber, and red onion to the wrap.
Roll up the flatbread around the fillings to form a wrap. Serve immediately.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.5 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 870 mg | 19% | |
*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.
