A homemade kebab wrap featuring seasoned ground meat and roasted vegetables layered in soft lavash bread with a cooling garlic and herb yogurt sauce. This Middle Eastern-inspired wrap delivers restaurant-quality results with simple pantry ingredients.
Delivery in as fast as one hour.*
Prices vary by store
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Place ground meat between two sheets of parchment paper and use a rolling pin to roll it out into a very thin, even layer.
Sprinkle the kebab spice mix evenly over the meat. Using the parchment paper, fold the meat into two rectangular blocks.
Place the meat blocks on a parchment-lined baking sheet. Add the red onion wedges, mini bell peppers, and whole heads of garlic to the sheet.
Roast in the oven until the meat is cooked through and browned, and the vegetables are tender and charred.
Once cooked, remove the meat from the parchment paper and slice or break it into smaller, kebab-style pieces.
To make the sauce, squeeze the roasted garlic cloves out of their skins into a small bowl and mash with a fork.
Add the Greek yogurt, grated cucumber, dried dill, and olive oil to the mashed garlic. Stir until well combined.
Lay the large lavash bread on a flat surface. Spread a line of the garlic-yogurt sauce down the center.
Top the sauce with the cooked kebab meat and the roasted vegetables.
Tightly fold the lavash bread into a large wrap.
Melt butter in a large pan over medium heat. Place the wrap in the pan and toast on both sides until golden brown and crispy.
Remove the wrap from the pan, slice it in half, and serve immediately.
Store assembled wraps in an airtight container in the refrigerator for up to 2 days; rewarm briefly in a skillet to restore bread texture. Meat, vegetables, and sauce may be prepared separately and refrigerated for up to 3 days; assemble fresh to order.
Yes, ground chicken works well. Use the same amount and kebab spice mix, though lamb or beef delivers more traditional kebab flavor.
Substitute with pita bread, naan, or large flour tortillas. Warm them briefly before filling to prevent tearing.
Yes, prepare it up to 24 hours in advance and refrigerate. Stir well before serving as liquid may separate.
Assemble wraps just before serving. Spread sauce thinly and drain excess moisture from roasted vegetables before filling.
Yes, cook both up to 2 days ahead and refrigerate separately. Reheat gently before assembling wraps.
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