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Shawarma-Inspired Plant-Based Protein Shred Wraps
Shawarma-Inspired  Plant-Based Protein Shred Wraps

Shawarma-Inspired Plant-Based Protein Shred Wraps

with Crispy Shallots and Garlic Sauce

Plant-based protein shreds are seared with our Shawarma Spice Blend for a meal full of sweet and smoky aromas. We've also got crunchy and tart pickled cabbage and a bright herb and garlic sauce. All that's left to say is yum!

Ingredients: 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 • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Red cabbage • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Rice vinegar (rice vinegar, sugar, salt) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cilantro • Shawarma Spice Blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites).

Tags:
Quick
Veggie
Allergens:
Sulphites
Wheat
Egg
Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time7 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

6 unit(s)

Flour Tortillas

2 unit(s)

Tomato

56 g

Red Cabbage, shredded

56 g

Spring Mix

7 g

Cilantro

4 tbsp

Mayonnaise

1 tbsp

Garlic Puree

7 g

Shawarma Spice Blend

28 g

Crispy Shallots

3 tbsp

Seasoned Rice Vinegar

Not included in your delivery

½ tbsp

Oil*

0.06 tsp

Pepper*

2 tsp

Sugar*

0.13 tsp

Salt*

Nutrition Values

Calories870 kcal
Fat55 g
Saturated Fat10 g
Carbohydrate77 g
Sugar21 g
Dietary Fiber6 g
Protein27 g
Cholesterol25 mg
Sodium2380 mg
Trans Fat0.1 g
Potassium650 mg
Calcium250 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Strainer

Cooking Steps

Pickle cabbage
1
  • Before starting, wash and dry all produce.
  • To a small pot, add cabbage, 2 1/2 tbsp (5 tbsp) vinegar, 1 tbsp (2 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
  • Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
  • Remove from heat. Transfer cabbage, including pickling liquid, to a medium bowl. Set aside in the fridge to cool.
Prep
2
  • Cut tomatoes into 1/2-inch pieces.
  • Finely chop cilantro.
Make garlic sauce
3
  • To a small bowl, add mayo, half the garlic puree, half the cilantro and remaining vinegar.
  • Season with salt and pepper, if you like. Stir to combine.
Cook plant-based protein shreds
4
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. 
  • Cook for 6-8 min, tossing occasionally, until cooked through.**
  • Add Shawarma Spice Blend, remaining garlic puree and 2 tbsp (4 tbsp) water.
  • Cook for 30 sec, stirring often, until fragrant.
Prep tortillas
5
  • Wrap tortillas in paper towels. Microwave for 1 min, until warm and flexible. (TIP: You can skip this step if you don't want to warm tortillas!)
  • Arrange tortillas on a clean surface.
  • Spread 1 tsp garlic sauce down the middle of each tortilla.
Finish and serve
6
  • Drain pickled cabbage, discarding liquid.
  • Top prepped tortillas with spring mix, protein shred mixture, pickled cabbage and tomatoes.
  • Spoon remaining garlic sauce over top.
  • Divide wraps between plates.
  • Sprinkle crispy shallots and remaining cilantro over top.
7

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.**