Large Doner Wrap Recipe

Warm the flatbreads: heat a large non-stick skillet over medium heat. Brush each flatbread lightly with neutral oil and warm 30–45 seconds per side until pliable and slightly toasted. Keep wrapped in a clean tea towel to stay warm while preparing fillings.

Reheat and season meat

If using pre-cooked doner meat, heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the sliced doner in a single layer (work in batches if needed). Sprinkle the doner seasoning evenly and sauté 3–5 minutes, stirring, until warmed through and edges are slightly crisp. If using rotisserie-style large chunks, thinly slice first. Taste and adjust seasoning with a pinch of salt and pepper.

Prepare the vegetables while the meat reheats. Rinse and spin-dry lettuce, then shred. Thinly slice tomatoes and red onion into rings; if onion is sharp, soak 5 minutes in cold water then drain. Shred red cabbage finely. Toss lettuce and cabbage together lightly and season with a pinch of salt and pepper.

If sauces are homemade: mix garlic yoghurt sauce (combine 1 cup strained plain yogurt, 1 crushed garlic clove, 1 tsp lemon juice, salt to taste). For spicy sauce, mix 1/4 cup chilli paste with 1 tsp lemon juice and 1 tsp olive oil. For tangy herb sauce, chop 1/3 cup parsley and 1 tbsp mint, stir with 1/2 cup olive oil–lemon vinaigrette and a pinch of sumac if available. Taste and adjust seasoning. If using store-bought, have them chilled and ready to spoon.

To assemble each large doner wrap: lay a warm flatbread on a clean surface. Spread about 2 tablespoons of garlic yoghurt sauce down the center lengthwise, followed by 1 tablespoon spicy chilli sauce and 2 tablespoons tangy herb sauce (adjust amounts to taste).

Add fillings: place roughly 1 cup shredded lettuce and 1/2 cup shredded cabbage lengthwise on top of the sauces. Add 150–200 g (about 1 heaping cup) of the warmed doner meat on top of the vegetables. Arrange 3–4 tomato slices and a few red onion rings over the meat.

Finish and fold: squeeze a little lemon over the fillings if desired, then season lightly with salt and pepper. Fold the bottom edge of the flatbread up over the filling, then fold the two sides in and roll tightly to enclose (standard wrap fold). If needed, wrap in foil or parchment and press gently to seal.

Optional final crisp: place the wrapped doner seam-side down in a hot skillet for 1–2 minutes per side to crisp the exterior and help seal. Slice in half on the diagonal and serve immediately with extra sauces on the side.