Vegetarian Chicken Kebab Wrap
Elevate your lunch or dinner routine with these irresistible Vegetarian Chicken Kebab Wraps, a plant-based twist on a classic favorite! Packed with savory plant-based chicken strips, vibrant bell peppers, and crisp red onion, this wrap delivers bold flavors and hearty textures in every bite. Wrapped in warm whole wheat tortillas and layered with fresh lettuce, creamy spiced yogurt sauce, and a sprinkle of cilantro, these wraps are both nutritious and satisfying. Perfect for vegetarian and flexitarian diets, this quick and easy recipe takes just 35 minutes to prepare, making it an ideal choice for busy weekdays or casual entertaining. Whether you’re craving comfort food or looking for a healthy alternative, these kebab wraps promise a flavorful journey with every bite.
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Recipe Information
Ingredients
- 300 grams Plant-based chicken strips
- 4 pieces Whole wheat tortillas
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 small Red onion
- 8 large Lettuce leaves
- 150 grams Greek yogurt
- 2 tablespoons Lemon juice
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Chopped fresh cilantro
Instructions
Start by preparing your vegetables: slice the red and yellow bell peppers into thin strips and thinly slice the red onion.
In a medium-sized bowl, combine the Greek yogurt, lemon juice, cumin powder, smoked paprika, garlic powder, salt, and black pepper. Mix well to form a smooth sauce. Set aside.
Heat a large skillet over medium-high heat and add olive oil. Once hot, add the plant-based chicken strips and cook for about 5-7 minutes, stirring occasionally until they are golden brown and heated through.
Add the sliced bell peppers and red onion to the skillet with the plant-based chicken. Cook until the vegetables are tender, about 5 additional minutes.
Warm the whole wheat tortillas in a dry skillet over medium heat for about a minute on each side, or wrap them in foil and heat in the oven at 350°F (175°C) for about 5 minutes.
Lay the warmed tortillas flat and start layering: place two large lettuce leaves on each tortilla, add a quarter of the cooked plant-based chicken and vegetable mix, drizzle with a generous spoonful of the yogurt sauce, and sprinkle with fresh cilantro.
Roll the tortillas tightly to form wraps and secure with a toothpick if needed.
Serve immediately and enjoy your freshly made Vegetarian Chicken Kebab Wraps!
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4933 mg | 214% | |
| Total Carbohydrate | 155.7 g | 57% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 18.6 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2358 mg | 50% | |
*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.
