Vegetarian Beef Shawarma Wrap
Experience the bold and aromatic flavors of the Middle East with this Vegetarian Beef Shawarma Wrap—a plant-based twist on a beloved classic! Featuring well-seasoned plant-based beef crumbles marinated in a fragrant blend of spices like cumin, coriander, paprika, and cinnamon, this recipe delivers all the savory goodness of traditional shawarma without any meat. Fresh veggies like crisp lettuce, juicy tomatoes, and crunchy cucumbers add a burst of vibrant freshness, while a drizzle of creamy tahini sauce ties everything together in the most delicious way. Wrapped in warm, fluffy pita bread, this quick and easy meal comes together in just 30 minutes, making it a perfect option for weeknight dinners or satisfying lunches. Whether you’re a vegetarian or simply looking to explore more meatless options, this shawarma wrap is guaranteed to become a household favorite! Keywords: vegetarian shawarma, plant-based wrap, easy Middle Eastern recipe, quick vegetarian dinner.
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Recipe Information
Ingredients
- 250 grams Plant-based beef crumbles
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 4 pieces Pita bread
- 1 large Tomato, chopped
- 1 medium Cucumber, sliced
- 0.5 medium Red onion, thinly sliced
- 4 large Lettuce leaves
- 4 tablespoons Tahini sauce
Instructions
In a medium bowl, mix together olive oil, garlic powder, onion powder, cumin, coriander, paprika, cinnamon, allspice, salt, black pepper, and lemon juice to form a marinade.
Add the plant-based beef crumbles to the marinade and stir until the crumbles are well coated. Cover and let it marinate for at least 15 minutes.
Heat a non-stick skillet over medium heat. Add the marinated plant-based beef crumbles and cook for 5-7 minutes, stirring occasionally, until they are heated through and slightly crispy.
Warm the pita breads either in a dry skillet or in the oven for a few minutes until soft and pliable.
Lay a large lettuce leaf on each pita bread as a base layer.
Divide the cooked plant-based beef evenly among the pita breads, placing it over the lettuce.
Top each with chopped tomato, sliced cucumber, and red onion.
Drizzle a tablespoon of tahini sauce over the top.
Fold the pita over the filling to form a wrap, and serve immediately.
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3212 mg | 140% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 21.8 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2572 mg | 55% | |
*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.
