Döner Wrap Recipe

Prep and Marinate

Thinly slice the meat across the grain into very thin strips (if not pre-sliced). In a bowl combine Greek yogurt, 2 tbs olive oil, minced garlic, cumin, coriander, smoked paprika, black pepper, cinnamon, salt and 1 tbs lemon juice. Add the sliced meat, toss thoroughly to coat, cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

Cook the Meat

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs olive oil to the pan. Remove meat from the marinade, letting excess drip off. Working in batches to avoid overcrowding, spread the strips in the hot pan and sear for 2–4 minutes, stirring occasionally, until browned and cooked through with some crisped edges. Transfer cooked meat to a plate and keep warm. Repeat until all meat is cooked.

While meat marinates or cooks, prepare the vegetables: thinly slice lettuce, tomato, red onion and cucumber (if using). Warm the flour tortillas in a dry skillet for 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5–8 minutes so they’re pliable.

Make the sauce by whisking together 1/2 cup plain yogurt or mayonnaise, 1 grated garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp dried mint or dill (if using), 1/4 tsp salt and a pinch of black pepper. Taste and adjust seasoning. If you prefer a thinner sauce, stir in 1–2 tbs water or lemon juice.

Lay a warmed tortilla flat. Spread about 1–2 tbs of the creamy garlic sauce down the center of the tortilla (reserve extra for serving). Place about 3–4 oz (roughly 1/4 of cooked meat) in a line over the sauce. Top with a handful of sliced lettuce (about 1/2 cup), 2–3 tomato slices, a few rings of red onion and some cucumber if using. Drizzle additional sauce and, if desired, a little hot sauce or sprinkle chili flakes.

Fold the bottom edge of the tortilla up over the filling, then fold both sides toward center and roll tightly to form the wrap. If desired, toast the assembled wrap seam-side down in a preheated skillet for 1–2 minutes per side to seal and crisp slightly.

Cut the wrap in half on a diagonal and serve immediately with any extra sauce on the side.