SHAWARMA WRAP (vegan)
This vegan shawarma wrap is packed with flavor and color. The creamy, herby yogurt sauce makes it irresistibly tasty, while the seasoned plant-based meat, crisp vegetables, and sweet potato fries give it a satisfying texture. Perfect for a quick lunch. and you can easily adjust it to whatever veggies you have in the fridge.
Servings: 2
Ingredients
- 4 store-bought wraps or 2 large wraps
For the “meat”:
- 200 g 7 oz plant-based meat (I used the “pulled meat” from Beanstalk Foods)
- 1 tsp paprika powder
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- 1 tbsp olive oil
For the yogurt sauce:
- 1/2 cup 120 ml vegan yogurt (unsweetend, neutral flavor)
- 1/2 cup fresh herbs parsley, cilantro, or mix
- 1 tsp lemon juice
- drizzle of olive oil
- salt and pepper to taste
For the filling:
- 1/2 cup red cabbage thinly shaved
- 6 –8 cherry tomatoes halved
- 4 –6 radishes thinly sliced
- 4 pickled jalapenos
- 1 small sweet potato cut into fries and fried (optional)
- Hot sauce to drizzle
Instructions
- Mix paprika, cumin, turmeric, and olive oil with the plant-based meat. Cook in a pan over medium heat for 5–7 minutes until heated through and slightly crispy.
- For the herb yogurt sauce, blend vegan yogurt with herbs, lemon juice, olive oil, salt, and pepper until smooth.
- Lay the wraps flat (2 small or 1 large). Spread a generous layer of the herb yogurt sauce.
- Add the cooked plant-based meat, drizzle with hot sauce, and layer red cabbage, cherry tomatoes, radishes, pickles, and sweet potato fries. Add extra herb yogurt sauce on top if desired.
- Fold or roll the wraps tightly and serve immediately.