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Shawarma-Style Plant-Based Protein Shred Wraps
Family Friendly
Veggie
Shawarma-Style Plant-Based Protein Shred Wraps

with Hummus Dressing and Fresh Salad

8 min
Difficulty: 2/3

Inspired by one of the most widely loved foods our cities have to offer, these plant-based protein shred shawarma wraps are sure to satisfy your takeout desires. Ingredients: Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Roma tomatoes • Hummus (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, sea salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) (sesame) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites).

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan
Aluminum Foil

Tags

Family Friendly
Veggie
Ingredients
Plant-Based Protein Shreds

Plant-Based Protein Shreds

200 g

Flatbread

Flatbread

2 unit(s)

Shawarma Spice Blend

Shawarma Spice Blend

7 g

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Hummus

Hummus

4 tbsp

Spring Mix

Spring Mix

56 g

Sour Cream

Sour Cream

1 unit(s)

Tomato

Tomato

2 unit(s)

Red Wine Vinegar

Red Wine Vinegar

1 tbsp

Oil

Oil

2.5 tbsp

Sugar

Sugar

0.25 tsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep

  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Cut tomatoes into 1/4-inch pieces.
  • To a small bowl, add hummus, sour cream and half the Shawarma Spice Blend. Season with salt and pepper. Stir to combine.
  • To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
  • Add half the tomatoes and spring mix to bowl with dressing. Do not toss until step 5!

2
Cook plant-based protein shreds

  • Heat a large non-stick pan over medium.
  • When pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.**
  • Season with remaining Shawarma Spice Blend. Toss to coat. 

3
Warm flatbreads

  • Add flatbreads to an unlined baking sheet.
  • Toast in the bottom of the oven for 1-2 min until heated through. (NOTE: Keep an eye on flatbreads so they don't burn!)

4
Finish and serve

  • Toss salad.
  • Spread hummus sauce over flatbreads, then top with plant-based protein shreds.
  • Sprinkle feta and remaining tomatoes over top.
  • Divide wraps and salad between plates.

 

 

5
Modularity step (under step 2)

If you've opted to get plant-based protein shreds, skip the instructions to prep protein. Heat a large non-stick pan over medium. When pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** Season with remaining Shawarma Spice Blend. Toss to coat. 

6
Modularity step (under step 3)

Add flatbreads to an unlined baking sheet. Toast in the bottom of the oven for 1-2 min until heated through.

Nutrition per serving

850

kcal

Calories

53

g

Fat

9

g

Saturated Fat

68

g

Carbohydrate

8

g

Sugar

7

g

Dietary Fiber

31

g

Protein

20

mg

Cholesterol

1730

mg

Sodium

0.1

g

Trans Fat

600

mg

Potassium

225

mg

Calcium

5

mg

Iron

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