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Sue's 'welcome home' vegan wraps recipe

Sue's 'welcome home' vegan wraps recipe

29 ratings

Sue’s son Alex has been away travelling for six months but is finally returning home from his adventures. She’s cooking a welcome-back dinner and wants to make her chicken shawarma wraps – Alex’s favourite family meal. However, since he’s bringing his new girlfriend, who’s vegan, chicken is off the menu. Luckily, Sue can make some easy swaps – The Vegetarian Butcher’s Good Karma Shawarma pieces and creamy Hellmann’s vegan mayo, which go perfectly with sweet and juicy Tesco tomatoes. It’s just as tasty and even quicker to cook! See method

  • Serves 4
  • 25 mins to prepare and 15 mins to cook
  • 407 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 175g self-raising flour
  • 175g dairy-free yogurt alternative
  • ½ tsp baking powder

For the filling

  • 1 tbsp oil
  • 1 red onion, sliced
  • 1 red pepper, diced
  • 160g pack The Vegetarian Butcher Vegan Good Karma Shawarma
  • 1 cucumber, deseeded and diced
  • 15g fresh mint, torn
  • 100g cherry tomatoes, halved
  • 4 tbsp Hellmann’s Vegan Mayo
  • ½ garlic clove, grated
  • ½ lemon, zested and juiced
Shop ingredients

Each serving contains

  • Energy

    1710kj
    407kcal     20%

  • Fat

    18g 25%

  • Saturates

    2g 9%

  • Sugars

    7g 8%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 46.9g Protein 16.6g Fibre 7.2g

Method

Vegan wraps portrait
  1. Put the flour, yogurt and baking powder in a bowl and mix together. Tip onto a floured surface and knead for 1-2 mins until smooth and fully combined.
  2. Divide the dough into 4 balls. Roll each ball into a large circle (just smaller than a dinner plate).
  3. Heat a griddle or frying pan over a high heat. Once hot, cook each wrap for 1-2 mins on each side until puffed up. Wrap in a tea towel and keep warm.
  4. For the filling, heat the oil in a frying pan and add the onion and pepper. Fry for 5 mins until soft. Add the Good Karma Shawarma and cook for a further 1-2 mins until heated through.
  5. Mix the cucumber, mint and tomatoes; set aside. Combine the Hellmann’s Vegan Mayo with the garlic and lemon zest and juice.
  6. To assemble, spread a little garlic-mayo on each wrap, top with the hot shawarma filling and finish with the cucumber and tomato salad. Roll up and serve immediately.

Little help

If you don't have time to make the wraps, shop-bought ones work just as well.

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