Turkish Vegan Doner Kebab Wrap

Ingredients

• 340 g (12 oz)Impossible Ground Beef
• 80 ml (⅓ cup), finely gratedonion
• 15 ml (1 tablespoon)dairy-free yoghurt
• 30 ml (2 tablespoons)olive oil
• 15 ml (1 tablespoon)black pepper
• 15 ml (1 tablespoon)paprika
• 15 ml (1 tablespoon)cumin
• 15 ml (1 tablespoon)oregano
• 15 ml (1 tablespoon)chilli pepper, Kashmiri pepper or Aleppo pepper
• 15 ml (1 tablespoon)garlic powder
• 5 ml (1 teaspoon)salt
• 120 ml (½ cup)vegan mayonnaise
• 30 ml (2 tablespoons)dairy-free yoghurt
• 5–10 ml (1–2 teaspoons), mincedgarlic
• juice of ½ lemonlemon
• 2.5 ml (½ teaspoon)ground sumac
• 2.5 ml (½ teaspoon)ground Aleppo pepper
• to tastesalt
• 4lavash wraps (or pita or flatbread)
• 240 ml (1 cup), very thinly slicedred onion
• 240 ml (1 cup), thinly slicedtomatoes
• 8 slicescrisp lettuce

Instructions

1. 1

   Heat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Mix the doner

   Put the plant-based mince, grated onion, 15 ml (1 tablespoon) dairy-free yoghurt, olive oil and spices in a bowl. Mix well.

3. 3

   Flatten the mixture

   Place some mixture between two sheets of parchment paper. Press it out by hand, then use a rolling pin to make a thin, even layer about 3 mm (⅛ inch) thick. The mixture makes enough for 2–3 rolls.

4. 4

   Roll the parchment

   Roll up the parchment with the mixture inside and place it on a baking sheet. Repeat with the remaining mixture.

5. 5

   Bake and tear

   Bake for 30 minutes. Remove from the oven and leave for a few minutes until cool enough to handle. Unwrap and tear the cooked mixture into gyro-sized pieces.

6. 6

   Mix the white sauce

   Stir together the vegan mayonnaise, 30 ml (2 tablespoons) dairy-free yoghurt, minced garlic, lemon juice, sumac and Aleppo pepper. Season with salt to taste.

7. 7

   Fill the wraps

   Spread a generous amount of white sauce over each lavash. Add the doner pieces, tomatoes, lettuce and red onion, then wrap and serve.

What is a Turkish doner kebab wrap?

Doner kebab is a Turkish dish traditionally made by stacking seasoned meat on a vertical spit and shaving it into servings. This home version takes inspiration from those flavours and puts them in a flatbread wrap.

Plant-based mince stands in for the meat, while a parchment-baking technique shapes it into thin pieces without specialist equipment. A creamy, tangy sauce and fresh vegetables round out the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 628 calories, 20g protein, 65g carbs, 31g fat.

The plant-based mince contributes protein, while the lavash and vegetables provide most of the carbohydrates. Olive oil and vegan mayonnaise are the main sources of fat. Serve with extra salad or vegetables alongside if you want more fresh produce on the plate.

Building the doner seasoning

Spice balance: black pepper, paprika, cumin, oregano, chilli and garlic powder give the mince its savoury, aromatic character. Grated onion and a little dairy-free yoghurt help bind the mixture and add moisture.

Chilli choice: use the listed chilli pepper, Kashmiri pepper or Aleppo pepper. Their heat can vary, so choose according to your preference while keeping the recipe's stated quantity.

Getting a thin layer

Hand first: press the mixture between parchment sheets to spread it out, then use a rolling pin to even it into a layer about 3 mm (⅛ inch) thick. This makes the pieces easier to tear after baking.

Work in batches: the recipe says the mixture is enough for 2–3 rolls. Keep each layer thin and broadly even so it cooks consistently.

Baking and checking the texture

Timing: bake at 175°C (350°F) for 30 minutes, then leave the parcels to cool for a few minutes before unwrapping. The brief rest makes them easier to handle.

Doneness cue: the method calls for tearing the baked mixture into gyro-sized pieces. If it is still too hot to handle comfortably, wait a little longer before opening the parchment.

Making the white sauce

Creamy base: vegan mayonnaise and dairy-free yoghurt make a rich sauce that clings to the filling. Lemon juice adds brightness, while garlic, sumac and Aleppo pepper bring savoury, tart and gently spicy notes.

Seasoning: stir the sauce together and add salt to taste. Mix it before assembling so it is ready to spread over the lavash.

Assembling a balanced wrap

Layering: spread sauce over the lavash first, then add the doner pieces, tomato, lettuce and red onion. Keeping the vegetables thinly sliced helps the wrap fold around the filling.

To serve: these wraps work as a meal on their own, or alongside a simple salad or extra sliced vegetables. Add the filling in a line rather than piling it in the middle for easier wrapping.

Recipe notes & tips

• Grate the onion finely so it mixes evenly into the mince.
• Use two sheets of parchment to keep the mixture from sticking while you roll it thin.
• Aim for an even layer about 3 mm (⅛ inch) thick.
• Let the baked parcels cool for a few minutes before unwrapping.
• Slice the tomato and red onion thinly so the wraps are easier to fold.
• Season the white sauce with salt after mixing its other ingredients.

Variations

• Change the flatbread: use pita or another flatbread in place of lavash.
• Adjust the chilli: choose Kashmiri or Aleppo pepper for a different level and character of heat.
• Add extra salad: include more lettuce, tomato or red onion in the wrap.
• Make the sauce sharper: add a little more lemon juice to the white sauce.
• Serve open: arrange the doner pieces and vegetables over flatbread and spoon the sauce on top.

Common mistakes to avoid

• Leaving the layer thick: it will be harder to tear into pieces, so roll it to about 3 mm (⅛ inch).
• Unwrapping while hot: the mixture may be difficult to handle, so let it cool for a few minutes first.
• Using coarse onion: large pieces will not distribute as evenly, so grate it finely.
• Overfilling the lavash: too much filling makes wrapping awkward, so spread it in a narrow line.
• Adding salt without tasting: the sauce can become too salty, so season it to taste after mixing.

How to store

Refrigerate leftover doner pieces and white sauce separately in covered containers and use within 3 days. Reheat the doner gently until hot, then assemble the wraps with freshly sliced vegetables; keep assembled wraps for the same day for the best texture.

Frequently asked questions