Vegan Adana Kebab Wrap

Savor the bold flavors of the Mediterranean with this irresistible Vegan Adana Kebab Wrap! Perfectly seasoned textured vegetable protein (TVP) is blended with aromatic spices like smoked paprika, cumin, and coriander, then shaped into kebabs and grilled to perfection. Nestled in warm flatbreads and paired with crisp lettuce, fresh vegetables, and a creamy drizzle of tahini sauce, this plant-based take on the classic Adana kebab is bursting with vibrant, smoky goodness. Ready in under an hour, this recipe is ideal for a hearty lunch, quick dinner, or a crowd-pleasing meal prep option. Whether you're vegan or simply looking to try something new, this wrap promises to deliver bold, satisfying flavors in every bite.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Textured vegetable protein (TVP)
• 0.75 cup Boiling water
• 2 tablespoons Olive oil
• 1 unit Small onion, finely chopped
• 3 unit Garlic cloves, minced
• 2 tablespoons Tomato paste
• 1 teaspoon Red pepper flakes
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Chickpea flour
• 0.25 cup Parsley, finely chopped
• 4 unit Flatbreads or wraps
• 1 cup Cherry tomatoes, sliced
• 1 unit Cucumber, thinly sliced
• 0.5 unit Red onion, thinly sliced
• 0.5 cup Tahini sauce
• 6 units Lettuce leaves

Directions

Step 1

In a mixing bowl, combine the TVP and boiling water. Stir and let it sit for 10 minutes to rehydrate.

Step 2

Meanwhile, in a skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.

Step 3

Add minced garlic to the skillet and cook for an additional minute until fragrant.

Step 4

Stir in the tomato paste, red pepper flakes, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mix well.

Step 5

Add the rehydrated TVP to the skillet, stirring to coat the TVP evenly with the spice mixture. Cook for about 5 minutes.

Step 6

Remove the skillet from heat and let the mixture cool slightly.

Step 7

Transfer the mixture to a large bowl. Stir in the chickpea flour and chopped parsley until well combined.

Step 8

Preheat a grill pan over medium-high heat. Form the TVP mixture into logs or patties, pressing firmly to maintain shape.

Step 9

Cook the kebabs on the grill pan, turning occasionally, until they are browned and heated through, about 8-10 minutes.

Step 10

Warm the flatbreads or wraps as directed on package instructions.

Step 11

To assemble the wraps, layer each flatbread with lettuce leaves, vegan kebab, sliced tomatoes, cucumber, and red onion.

Step 12

Drizzle tahini sauce over the top, fold the sides of the wrap, and roll to close.

Step 13

Serve immediately and enjoy your Vegan Adana Kebab Wrap.

Nutrition Facts

Serving size	(1214.0g)

Amount per serving	% Daily Value*
Calories	2166.3

Total Fat 79.4g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2580.1mg	0%
Total Carbohydrate 225.3g	0%
Dietary Fiber 54.3g	0%
Total Sugars 30.7g
Protein 147.2g	0%

Vitamin D 0IU	0%
Calcium 1062.6mg	0%
Iron 42.9mg	0%
Potassium 6296.3mg	0%

*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.

Source of Calories

Fat: 32.4%

Protein: 26.7%

Carbs: 40.9%