Wed, 18 February 2026
This plant-powered “Dirty Doner” is smoky, spicy, juicy and loaded into warm flatbread with crunchy salad and creamy sauces. Proper takeaway vibes — but lighter, fresher and full of goodness.
INGREDIENTS
The Spicy Doner Mix
1 small onion, finely minced
2 cloves garlic, minced
1 pack plant-based mince
1 tbsp plant-based Greek-style yoghurt
1 tbsp olive oil
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
A pinch of cayenne or chilli flakes
Salt and pepper
The Wrap Squad
4 flatbreads (minimum — no one wants to share)
Build It Your Way
Homemade hummus
2 tbsp plant-based Greek-style yoghurt mixed with 1 tsp lemon juice
Grated carrot
Thinly sliced white onion
¼ cabbage,
finely sliced A fistful of spinach
Sliced or diced tomatoes
Jalapeños (if you’re brave)
Optional: drizzle of sriracha
METHOD
1) Preheat your oven to 180°C fan (200°C conventional).
2) In a large bowl, add all the ingredients for the Spicy Doner Mix.
3) Now get stuck in — mix and squish everything together until fully combined and evenly spiced.
4) Tear off roughly 80 cm of parchment paper.
5) Fold it in half to mark the centre.
6) Spoon the mixture along the middle of one half.
7) Fold the other half of the paper over the top.
8) Now roll and press it out thin — about the thickness of a euro coin — keeping it enclosed in the parchment. 9) Once flattened, roll it up inside the paper like one long sausage roll. 10) Place onto a baking tray and roast for 15–20 minutes until cooked through. 11) Remove from the oven and allow it to rest for a few minutes before unrolling and tearing into strips. 12) Pop your flatbreads into the oven for a few minutes to warm through. 13) Take a warm flatbread and Spread generously with hummus. 14) Tear up your Dirty Doner into strips and pile it in. 15) Load up with crunchy salad. 16) Drizzle over your lemony yoghurt and add sriracha if you fancy! Fold, wrap, bite… and try not to make a mess.
NOTES The doner mix can be made ahead and kept in the fridge until ready to bake. Leftovers are unreal the next day sliced into wraps or bowls.
This is takeaway energy — without the takeaway regret.
