Vegetarian Adana Kebab Wrap
Experience the bold and aromatic flavors of a classic Adana kebab in a plant-based twist with this Vegetarian Adana Kebab Wrap. Made with a savory blend of chickpeas, fresh parsley, and vibrant spices like cumin, smoked paprika, and red pepper flakes, these kebabs are pan-seared to perfection, delivering a rich, smoky taste. Wrapped in warm flatbreads alongside crisp lettuce, juicy tomato, refreshing cucumber, and a tangy yogurt-mint sauce, this recipe is a flavor-packed, wholesome meal that's perfect for vegetarians and anyone seeking a healthy, satisfying wrap option. Quick to prepare in just 40 minutes, this recipe is ideal for busy weeknights or as a crowd-pleasing handheld dish for your next gathering!
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Recipe Information
Ingredients
- 400 grams chickpeas
- 1 large red bell pepper
- 1 medium onion
- 3 garlic cloves
- 0.5 bunch fresh parsley
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 100 grams breadcrumbs
- 4 flatbreads
- 4 lettuce leaves
- 1 large tomato
- 1 medium cucumber
- 200 grams yogurt
- 2 tablespoons lemon juice
- 0.5 bunch mint
Instructions
Drain and rinse the chickpeas, and place them in a food processor.
Roughly chop the red bell pepper, onion, garlic cloves, and fresh parsley. Add them to the food processor with the chickpeas.
Add ground cumin, ground coriander, smoked paprika, red pepper flakes, salt, and black pepper to the mixture.
Pulse the mixture until it is well combined but still slightly chunky. Do not over-process.
Add the olive oil and breadcrumbs to the chickpea mixture and blend until it holds together.
Divide the mixture into 8 equal portions and shape them into elongated kebab shapes.
Heat a grill pan or non-stick frying pan over medium heat and lightly oil it.
Cook the kebabs for about 8-10 minutes, turning occasionally until they are evenly browned.
While the kebabs are cooking, slice the tomato and cucumber, and prepare the lettuce leaves.
In a small bowl, combine yogurt, lemon juice, and finely chopped mint to make a sauce.
Warm the flatbreads in a dry skillet or directly over the flame of a gas stove until soft.
To assemble the wraps, lay a lettuce leaf on each flatbread, add the cooked kebabs, sliced tomato, cucumber, and a generous spoonful of yogurt sauce.
Roll up the wraps tightly, secure with foil or parchment paper, and serve immediately.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 17.3 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 219 mg | 17% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 1032 mg | 22% | |
*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.
