Vegan Adana Kebab Wrap
Savor the bold, smoky flavors of the Mediterranean with our Vegan Adana Kebab Wrap—a plant-based twist on a classic Turkish street food favorite. This recipe features hearty textured vegetable protein (TVP) infused with a vibrant blend of spices like cumin, smoked paprika, and coriander, creating an authentic kebab experience without the meat. Grilled to perfection, these vegan kebabs are wrapped in soft flatbreads and layered with fresh vegetables such as crisp lettuce, juicy cherry tomatoes, and crunchy cucumber slices. A drizzle of creamy tahini sauce ties everything together for a satisfying, flavor-packed meal. Perfect for lunch, dinner, or a grab-and-go snack, these wraps combine wholesome, cruelty-free ingredients with irresistible Mediterranean aromas. Ready in under an hour, this recipe makes four servings and will impress anyone seeking bold vegan cuisine.
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP)
- 0.75 cup Boiling water
- 2 tablespoons Olive oil
- 1 unit Small onion, finely chopped
- 3 unit Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 teaspoon Red pepper flakes
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Chickpea flour
- 0.25 cup Parsley, finely chopped
- 4 unit Flatbreads or wraps
- 1 cup Cherry tomatoes, sliced
- 1 unit Cucumber, thinly sliced
- 0.5 unit Red onion, thinly sliced
- 0.5 cup Tahini sauce
- 6 units Lettuce leaves
Instructions
In a mixing bowl, combine the TVP and boiling water. Stir and let it sit for 10 minutes to rehydrate.
Meanwhile, in a skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
Add minced garlic to the skillet and cook for an additional minute until fragrant.
Stir in the tomato paste, red pepper flakes, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mix well.
Add the rehydrated TVP to the skillet, stirring to coat the TVP evenly with the spice mixture. Cook for about 5 minutes.
Remove the skillet from heat and let the mixture cool slightly.
Transfer the mixture to a large bowl. Stir in the chickpea flour and chopped parsley until well combined.
Preheat a grill pan over medium-high heat. Form the TVP mixture into logs or patties, pressing firmly to maintain shape.
Cook the kebabs on the grill pan, turning occasionally, until they are browned and heated through, about 8-10 minutes.
Warm the flatbreads or wraps as directed on package instructions.
To assemble the wraps, layer each flatbread with lettuce leaves, vegan kebab, sliced tomatoes, cucumber, and red onion.
Drizzle tahini sauce over the top, fold the sides of the wrap, and roll to close.
Serve immediately and enjoy your Vegan Adana Kebab Wrap.
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 8.6 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 10.0 mg | 55% | |
| Potassium | 1552 mg | 33% | |
*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.
