Vegan Chicken Shawarma Roll
Indulge in the flavors of the Middle East with our mouthwatering Vegan Chicken Shawarma Roll! This plant-based twist on the classic shawarma features tender, protein-rich soy curls marinated in a fragrant blend of cumin, paprika, turmeric, and cinnamon, then pan-seared to perfection. Wrapped in soft vegan flatbread, it’s layered with fresh veggies like cucumber, tomato, red onion, and parsley, and topped with a creamy vegan yogurt-tahini sauce for that irresistible tang. Ready in just 45 minutes, this recipe is a quick, healthy, and satisfying meal for lunch, dinner, or on-the-go snacking. Perfect for those seeking a vegan, dairy-free, or meat-free alternative without compromising on bold, authentic flavors.
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Recipe Information
Ingredients
- 2 cups soy curls
- 2 cups boiling water
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 large garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 4 pieces wraps or flatbreads (vegan)
- 1 medium cucumber, sliced
- 1 large tomato, diced
- 0.5 medium red onion, thinly sliced
- 0.5 cup fresh parsley, chopped
- 1 cup vegan yogurt
- 2 tablespoons tahini
- 2 tablespoons hot sauce (optional)
Instructions
Place the soy curls in a large mixing bowl and cover them with boiling water. Let them soak for 10 minutes until soft.
Drain the soy curls and squeeze out any excess water.
In a separate bowl, mix olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, black pepper, and salt to form a marinade.
Add the drained soy curls to the marinade and mix thoroughly. Let them sit for at least 15 minutes to absorb the flavors. Meanwhile, prepare the remaining ingredients.
Heat a non-stick skillet over medium heat and cook the marinated soy curls for about 10 minutes, stirring occasionally until they are lightly browned.
To assemble the roll, lay a wrap or flatbread on a flat surface.
Spread a generous dollop of vegan yogurt mixed with tahini across the center of the wrap.
Layer the cooked soy curls on top, followed by slices of cucumber, diced tomato, sliced red onion, and chopped parsley.
Add a drizzle of hot sauce if you like some extra heat.
Roll the wrap tightly, tucking in the sides as you go.
Serve immediately or wrap in foil to save for later.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 10.2 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 822 mg | 63% | |
| Iron | 2686.3 mg | 14924% | |
| Potassium | 1070 mg | 23% | |
*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.
