These Chicken Durum Doner Kebab Wraps bring all the flavors of your favorite street-food kebab shop right to your kitchen. Seasoned ground chicken is rolled thin, air fried until perfectly cooked, then wrapped in warm lavash with crisp lettuce, juicy tomatoes, tangy sumac onions, and a creamy garlic sauce. The result is a fresh, flavorful meal that’s surprisingly easy to make at home.
Why You’ll Love This Recipe
- Packed with authentic doner-inspired flavors
- Easy to make in the air fryer
- Fresh vegetables and creamy garlic sauce balance the savory chicken
- Great for lunch, dinner, or meal prep
- Ready in about 30 minutes
Helpful Tips
- The thinner the chicken is rolled, the more closely it mimics traditional doner meat. Thin layers also cook faster and develop more flavorful edges.
- Allowing the onions to marinate while the chicken cooks softens their bite and gives them a bright, tangy flavor that complements the rich chicken and garlic sauce.
- A warm wrap is much easier to roll without tearing. Heating the lavash for a minute or two also improves the overall texture of the finished kebab wrap.
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Chicken Durum Doner Kebab Wraps
These Chicken Durum Doner Kebab Wraps bring all the flavors of your favorite street-food kebab shop right to your kitchen.
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Servings: 4 Wraps
Calories: 240kcal
Ingredients
- 1 red onion divided
- 1 tablespoon lemon juice
- 1 teaspoon sumac
- 4 pieces lavash or pita or tortilla
- 4 leaves iceberg lettuce
- 1 large tomato but into wedges
For the chicken:
- 1 pound ground chicken ground chicken thigh preferably
- 1 teaspoon ground cumin seeds
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the garlic sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 3 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Finely grate 1/2 of a red onion. Transfer that to a mixing bowl.
- Finely slice the rest of the onion. Place that in a small bowl with the lemon juice and sumac. Set aside.
- Add the ground chicken to the mixing bowl with the grated onions. Add the cumin, paprika, garlic powder, oregano, salt and pepper. Mix well.
- Spread 1/4 of the mixture onto a piece of parchment paper. Cover with another piece of parchment and roll out the chicken mixture as thin as you can get it. Then remove the top piece of paper and roll the meat up like a fruit roll. Continue with the other 3 parts to make 4 rolls.
- Spread the rolls out in the air fryer so they aren’t overlapping. Cook at 350°F(175°C) for about 10 minutes to make sure the chicken cooks all the way through.
- While the chicken is cooking, mix together the Greek yogurt, lemon juice, garlic, and olive oil in a mini food chopper or processor. Blend until smooth.
- Heat the lavash on a skillet until pliable. Spread on some of the garlic sauce. Add lettuce, tomato and some of the sliced sumac red onions.
- Remove the chicken wraps from the air fryer. Unroll them. Add the meat to the wrap. Top with additional garlic sauce. Fold the end up and roll tightly.
- Lightly toast on the grill for 2-3 minutes per side before serving.
Nutrition
Calories: 240kcal | Carbohydrates: 8g | Protein: 24g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 378mg | Potassium: 798mg | Fiber: 1g | Sugar: 3g | Vitamin A: 556IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 2mg
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.