Doner Wrap Recipe

Marinate (if making from raw meat)

If using raw chicken or lamb to make doner-style meat, combine the yogurt, 2 tbsp olive oil, minced garlic, cumin, coriander, paprika, cinnamon, oregano, 1 tsp salt and 1/2 tsp black pepper in a bowl. Add the thinly sliced meat and toss to coat. Marinate in the refrigerator for at least 1 hour, ideally 4 hours or overnight for best flavor. If using pre-cooked doner meat, skip marinade and proceed to reheating step.

Cook

Heat a large skillet or griddle over medium-high heat and add 1 tbsp oil. If using marinated raw meat, remove excess marinade (shake off) and spread meat in a single layer. Cook, stirring occasionally, until well browned and cooked through: about 6–8 minutes for chicken, 8–10 minutes for lamb/beef depending on thickness. If using pre-cooked doner meat, sear in the hot pan 3–4 minutes just until edges crisp and meat is heated through. Taste and adjust salt as needed.

Rest

Transfer cooked meat to a plate and let rest 3 minutes; juices will redistribute. Keep warm while you prepare sauces and assemble wraps.

White Garlic Sauce

In a small bowl combine 1/2 cup Greek yogurt, 2 tbsp mayonnaise, 2 very small minced garlic cloves, 1 tbsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust lemon or salt. Chill until assembly.

Spicy Red Sauce

Whisk together 2 tbsp tomato paste, 1 tbsp harissa (or red pepper paste), 1 tbsp olive oil, 1/2 tsp smoked paprika, 1 tbsp water and 1/8 tsp salt. Adjust spiciness to taste by adding more harissa or a pinch of sugar to balance acidity. Keep at room temperature.

Green Herb Sauce

In a mini food processor or by knife, pulse 1/2 cup packed parsley, 1/4 cup cilantro (if using), 1 minced garlic clove, 2 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp ground cumin, 1/4 tsp salt and a pinch of red pepper flakes. Blend until a loosely saucy, slightly coarse texture. Scrape down and adjust oil or lemon so it’s spoonable.

Prepare vegetables: core and thinly slice or dice the tomato to yield about 1 cup. Thinly slice 1/2 cup red onion and toss with a small pinch of salt (optional) to soften the bite. Shred 1 cup red cabbage and rinse then drain the shredded lettuce; pat dry. Chop 2 tbsp parsley for garnish if using.

Warm wraps: heat a dry skillet over medium heat. Warm each flatbread for 20–30 seconds per side until pliable and lightly toasted, or brush lightly with 1 tsp butter and toast 30–45 seconds per side for extra flavor. Keep warm wrapped in a clean kitchen towel.

Lay one warmed flatbread on a work surface. Spread about 1–1.5 tbsp white garlic sauce lengthwise down the center. Add 3–4 tbsp of the green herb sauce (or drizzle to taste) and 1–2 tsp of the spicy red sauce, or let diners choose their combination.

Place about 150 g (≈1/4 of cooked meat) in the center of the wrap in a line. Top with 1/2 cup shredded lettuce, 1/4 cup shredded red cabbage, 1/4 cup tomato, and 2 tbsp sliced red onion. Sprinkle 1/2 tbsp chopped parsley if using. Squeeze a lemon wedge over the fillings if desired.

Fold the bottom edge of the flatbread up over the fillings, fold the sides in and roll tightly to form a sealed wrap. If needed, secure with parchment paper or foil for 30 seconds to hold shape. Repeat with remaining wraps.

Optional finishing: place assembled wraps seam-side down in a warm skillet for 1–2 minutes to seal and lightly crisp the exterior, pressing gently. Cut in half on the bias and serve immediately with extra sauces on the side.