🍽️ Makes: 4
🔪 Prep time: 15 mins
🔥 Cook time: 20–25 mins
✅ No added sugar and no seed oils
⚖️ Net carbs: 6g per wrap
💪 Protein: 26g per wrap
All the flavour of a kebab shop classic, hacked to be lower in carbs, no added sugar and no seed oils. Juicy spiced pork is roasted on one tray, sliced into kofte-style strips, and tucked into warm low-carb wraps with creamy avocado salsa, crisp baby gem and smoky chipotle heat.
Ingredients
Sheet pan kebab
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500g pork mince (minimum 15% fat)
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1 red onion
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2 garlic cloves
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Handful parsley
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Handful coriander
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1 heaped tsp smoked paprika
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1 heaped tsp ground cumin
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1 heaped tsp Mexican spice mix
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½ tsp dried oregano
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Zest of 1 lemon
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Sea salt
- Black pepper
Avocado salsa
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1 ripe avocado
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Handful coriander
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1 red chilli
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Juice of 1 lime
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Avocado oil
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Sea salt
- Black pepper
To serve
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Baby gem leaves
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Jalapeño slices
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fu:di Chipotle Chilli Sauce
- 4 low-carb tortilla wraps
Let's Begin!
Step 1 - Prepare the aromatics
Blend the red onion in a food processor, or grate or finely dice it by hand. Transfer to a bowl with the pork mince. Mince the garlic and add it to the bowl along with the parsley and coriander, including the stems. Zest the lemon directly into the mixture.
Add the smoked paprika, ground cumin, Mexican spice mix, dried oregano, salt and pepper. Mix thoroughly until well combined and slightly sticky.
Step 2 - Shape and roast
Line a baking tray with parchment and spread the kebab mixture evenly into a flat rectangle, around 2cm thick. Using a knife or pastry cutter, score the meat into 1-inch strips, then lightly score across to create a kofte-style pattern.
Roast at 215°C for 20–25 minutes until cooked through, lightly golden, and juicy.
Step 3 - Make the avocado salsa
Dice the avocado and finely chop the coriander and chilli. Add to a bowl with the lime juice, a small drizzle of avocado oil, salt and pepper. Mix gently, keeping some texture.
Step 4 - Build the wraps
Warm the tortilla wraps. Lift or cut the sheet pan kebab into strips. Add baby gem to each wrap, followed by the kebab. Spoon over the avocado salsa and finish with jalapeños and a drizzle of our Chipotle Chilli Sauce.
To serve
Fold and eat while warm. Juicy spiced pork, creamy avocado, crisp lettuce and smoky chipotle heat in every bite.
Chef’s Tip
For crispier edges, slide the kebab under a hot grill for 2–3 minutes after roasting. Leftovers are excellent cold in a protein box or reheated for next-day wraps.
