Vegan Homemade Kebab Wrap
Savor the bold, plant-based flavors of this Vegan Homemade Kebab Wrap—a quick, flavorful meal perfect for any time of day! This recipe transforms simple pantry staples like canned chickpeas into golden, spiced delights, seasoned with aromatic cumin, paprika, and garlic powder. Fresh veggies like crisp cucumber, juicy tomato, and crunchy lettuce add refreshing layers of texture, while a creamy tahini-lemon sauce ties everything together with a tangy touch. Wrapped in soft, whole wheat tortillas, these savory kebabs offer a satisfying handheld meal that's rich in nutrients and bursting with Mediterranean-inspired charm. Ready in just 30 minutes, this recipe is ideal for health-conscious eaters seeking a delicious vegan alternative to traditional kebabs. Perfect for lunch, dinner, or meal prep!
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Recipe Information
Ingredients
- 400 grams Canned Chickpeas
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Paprika
- 0.5 teaspoon Chili Powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 medium Red Onion
- 1 medium Tomato
- 0.5 medium Cucumber
- 4 leaves Lettuce
- 4 medium Whole Wheat Tortillas
- 3 tablespoons Tahini
- 1 tablespoon Lemon Juice
- 2 tablespoons Water
Instructions
Drain and rinse the chickpeas thoroughly under cold running water. Pat them dry with a clean kitchen towel.
In a medium bowl, combine the chickpeas with olive oil, garlic powder, cumin powder, paprika, chili powder, salt, and black pepper. Mix well until the chickpeas are evenly coated.
Heat a non-stick pan over medium heat. Add the spiced chickpeas and cook for about 8-10 minutes, stirring occasionally, until they are golden and slightly crispy.
While the chickpeas are cooking, thinly slice the red onion, tomato, and cucumber. Wash and dry the lettuce leaves.
In a small bowl, whisk together tahini, lemon juice, and water until smooth to make the tahini sauce.
Warm the tortillas in a dry skillet for about 30 seconds on each side or as per package instructions until they are pliable.
To assemble the wraps, place a lettuce leaf on each tortilla. Divide the cooked chickpeas evenly among the wraps, followed by slices of red onion, tomato, and cucumber.
Drizzle the tahini sauce over the toppings, and then roll the tortilla tightly around the filling to form a wrap.
Serve immediately and enjoy your delicious vegan homemade kebab wraps!
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 28.1 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3882 mg | 299% | |
| Iron | 16088.3 mg | 89379% | |
| Potassium | 2185 mg | 46% | |
*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.
