Vegetarian Homemade Kebab Wrap
Elevate your lunch game with this vibrant and flavorful Vegetarian Homemade Kebab Wrap! Packed with protein-rich chickpea patties spiced with aromatic cumin, coriander, and paprika, this recipe delivers a satisfying crunch with a hint of Mediterranean flair. Wrapped in soft flatbreads and layered with crisp lettuce, juicy tomatoes, cucumber, and a refreshing lemony yogurt sauce, these wraps are perfect for a quick lunch, dinner, or meal on the go. Ready in just 30 minutes, these vegetarian wraps are as nutritious as they are delicious—ideal for a busy weeknight or a healthy meal prep option. Whether you’re a veggie lover or simply looking to incorporate more meat-free meals into your routine, these kebab wraps are guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 400 grams Canned chickpeas
- 1 small Red onion
- 2 large Garlic cloves
- 0.5 cup Fresh parsley
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 3 tablespoons All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 cup Plain yogurt
- 1 tablespoon Lemon juice
- 1 small Cucumber
- 1 medium Tomato
- 4 whole Lettuce leaves
- 4 pieces Flatbreads
Instructions
Drain and rinse the canned chickpeas thoroughly under cold water.
In a food processor, combine chickpeas, roughly chopped red onion, garlic, parsley, cumin, coriander, paprika, flour, salt, and pepper. Pulse until the mixture is chunky and holds together when formed into a ball. Be cautious not to over-process, as you want some texture.
Divide the chickpea mixture into 8 equal portions and form each into a small patty.
Heat 2 tablespoons of olive oil in a non-stick pan over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy. Add more oil if necessary.
Meanwhile, prepare the yogurt sauce by mixing plain yogurt, lemon juice, and a pinch of salt in a bowl. Set aside.
Chop the cucumber and tomato into small cubes.
To assemble the wraps, start by laying a lettuce leaf onto each flatbread. Place two chickpea patties on top, then sprinkle with cucumber and tomato. Drizzle with the yogurt sauce.
Fold the sides of the flatbread over the filling, then roll it up tightly to enclose the ingredients.
Serve immediately, or wrap in foil for a satisfying lunch on the go.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 5399 mg | 235% | |
| Total Carbohydrate | 298.1 g | 108% | |
| Dietary Fiber | 59.6 g | 213% | |
| Total Sugars | 67.9 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1652 mg | 127% | |
| Iron | 43.7 mg | 243% | |
| Potassium | 7075 mg | 151% | |
*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.
