Low Sodium Adana Kebab Wrap
Experience the bold and vibrant flavors of this Low Sodium Adana Kebab Wrap, a healthier twist on the classic Turkish street food. Made with tender ground lamb seasoned with aromatic cumin, paprika, garlic, and fresh parsley, these juicy kebabs are paired with crisp lettuce, ripe tomatoes, and refreshing cucumber slices. The wrap is elevated by a creamy yogurt-mint sauce, offering a deliciously tangy complement to the smoky, grilled kebabs. Served in whole wheat flatbreads, this recipe delivers satisfying flavor while keeping sodium levels in check. Ready in under 45 minutes, this wholesome and flavorful wrap is perfect for lunch or dinner and caters to those seeking heart-healthy, low sodium meal options.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 large Red bell pepper
- 1 medium Onion
- 3 cloves Garlic
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 0.5 bunch Fresh parsley
- 1 small Lemon
- 4 pieces Whole wheat flatbreads
- 4 leaves Lettuce
- 1 large Tomato
- 1 medium Cucumber
- 200 grams Plain low-fat yogurt
- 5 leaves Mint leaves
Instructions
Begin by finely chopping the red bell pepper and onion. Mince the garlic and chop the parsley finely. Juice the lemon and set aside.
In a large mixing bowl, combine the ground lamb, bell pepper, onion, garlic, cumin, paprika, black pepper, dried oregano, and chopped parsley.
Mix the ingredients thoroughly with your hands until well combined. Add the lemon juice and mix again.
Divide the mixture into 4 equal portions. Shape each portion into a long, flat sausage shape to form the kebabs.
Preheat a grill or skillet over medium-high heat. Cook the kebabs for about 6-7 minutes on each side, or until fully cooked through and browned.
While the kebabs are cooking, prepare the yogurt sauce. In a small bowl, mix the plain yogurt with finely chopped mint leaves. Stir and set aside.
Slice the tomato and cucumber into thin rounds.
Warm the flatbreads slightly on a skillet or microwave.
To assemble the wraps, place a lettuce leaf on each flatbread. Top with a cooked kebab, followed by tomato and cucumber slices.
Drizzle each wrap with the yogurt-mint sauce.
Roll up each flatbread around the fillings to form a wrap. Serve immediately.
Nutrition Facts
Calories |
2367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 4862 mg | 211% | |
| Total Carbohydrate | 186.8 g | 68% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 50.9 g | ||
| Protein | 163.4 g | 327% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 772 mg | 59% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4268 mg | 91% | |
*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.
