Low Fat Turkish Roll
Elevate your lunchtime routine with this vibrant and healthy Low Fat Turkish Roll recipe! Crafted with wholesome whole wheat flour, creamy low-fat yogurt, and a blend of aromatic spices like smoked paprika and ground cumin, this recipe incorporates light, flavorful flatbreads that are easy to make from scratch. Stuffed with crunchy grated carrot, fresh cucumber strips, crisp lettuce, and a refreshing parsley-garlic dressing, these rolls are perfect for vegetarians or can be enriched with tender shredded chicken for a protein boost. Great for meal prep or a quick, nutritious meal, these Turkish rolls are a guilt-free delight offering all the fresh, bold flavors of Mediterranean cuisine. Perfectly portable and under 30 minutes to make, they’re ideal for busy days or as a healthy addition to any gathering.
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Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 120 grams Low-fat plain yogurt
- 1 tablespoon Olive oil
- 60 ml Warm water
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 medium Grated carrot
- 0.5 medium Cucumber, sliced into thin strips
- 50 grams Shredded lettuce
- 100 grams Cooked chicken breast, shredded (optional for non-vegetarians)
- 1 clove Garlic, minced
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 1 teaspoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
In a mixing bowl, combine the whole wheat flour, baking powder, and salt.
Add the olive oil, low-fat yogurt, and warm water to the dry ingredients. Mix until it forms a dough.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and pliable. Cover with a damp cloth and let it rest for 15 minutes.
While the dough rests, prepare the filling by mixing the grated carrot, cucumber slices, lettuce, and chopped parsley in a bowl. If using shredded chicken, mix it in as well.
In a small bowl, combine the minced garlic, smoked paprika, ground cumin, lemon juice, and a pinch of salt. Add this spice mixture to the prepared filling and toss well to coat.
Divide the dough into four equal portions. Roll each portion into a thin circle, about 20 cm in diameter.
Heat a non-stick skillet on medium heat. Cook each rolled-out dough for 1-2 minutes on each side until lightly golden and cooked through. Set aside on a clean towel to keep warm.
To assemble, spread a small amount of low-fat yogurt onto each flatbread. Place a generous portion of the filling in the center and roll the flatbread tightly to form a roll.
Serve immediately or wrap in parchment paper to enjoy later. These Turkish rolls are best enjoyed fresh but can be stored in the fridge for up to one day.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1899 mg | 83% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 17.0 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 412 mg | 32% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2091 mg | 44% | |
*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.
