Low Sodium Doner Kebab Wrap
Savor every bite of this deliciously healthy *Low Sodium Doner Kebab Wrap*, a guilt-free twist on the beloved street food classic. Featuring tender ground lamb or chicken infused with bold spices like cumin, coriander, and paprika, this recipe delivers all the savory goodness without overpowering salt content. The flavorful kebabs are paired with a refreshing cucumber-yogurt sauce that’s creamy and low in sodium, offering a perfect balance to the warm whole wheat flatbreads. Packed with crisp lettuce, juicy tomatoes, and vibrant parsley, this wholesome wrap is ideal for lunch, dinner, or a satisfying grab-and-go meal. Ready in under an hour, it’s a heart-smart, high-protein dish that doesn’t compromise on taste or nutrition.
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Recipe Information
Ingredients
- 500 grams ground lamb or chicken
- 1 medium onion, finely grated
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 4 whole wheat flatbreads or wraps
- 1 cup low-sodium yogurt
- 0.5 cup cucumber, finely diced
- 1 medium tomato, sliced
- 4 lettuce leaves
- 0.25 cup fresh parsley, chopped
Instructions
In a large bowl, combine the ground meat with the grated onion, minced garlic, cumin, coriander, paprika, dried oregano, dried thyme, black pepper, lemon juice, and olive oil.
Mix thoroughly using your hands until all ingredients are well integrated into the meat.
Cover the bowl and let the meat marinate in the refrigerator for at least 30 minutes to allow the flavors to develop.
Preheat a grill pan or skillet over medium-high heat.
Shape the seasoned meat mixture into long, flat patties or sausage shapes, ensuring they are of an even thickness for cooking.
Grill the kebabs for about 3-4 minutes on each side, or until fully cooked and golden brown.
While the kebabs are grilling, prepare the sauce by mixing the low-sodium yogurt with the diced cucumber and a bit of chopped parsley. Chill until needed.
To assemble the wraps, lay a flatbread or wrap on a flat surface.
Place one or two cooked kebabs in the center of each wrap, then top with sliced tomatoes, lettuce leaves, and a generous spoonful of the yogurt-cucumber sauce.
Sprinkle some fresh parsley over the top before wrapping.
Fold the wrap tightly, tucking in the ends to create a neat parcel.
Serve immediately, optionally cutting the wraps in half for easy handling.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 29.5 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 808 mg | 62% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3313 mg | 70% | |
*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.
