š½ļø Makes: 4Ā
šŖ Prep time: 15 minsĀ
š„ Cook time: 20ā25 minsĀ
ā
No added sugar and no seed oilsĀ
āļø Net carbs:Ā 6g per wrap
šŖ Protein: 26g per wrapĀ
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.Ā
Ingredients
Sheet pan kebab
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500g pork mince (minimum 15% fat)
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1 red onionĀ
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2 garlic clovesĀ
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Handful parsleyĀ
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Handful corianderĀ
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1 heaped tsp smoked paprikaĀ
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1 heaped tsp ground cuminĀ
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1 heaped tsp Mexican spice mixĀ
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Ā½ tsp dried oreganoĀ
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Zest of 1 lemonĀ
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Sea saltĀ
- Black pepperĀ
Avocado salsaĀ
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1 ripe avocadoĀ
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Handful corianderĀ
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1 red chilliĀ
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Juice of 1 limeĀ
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Avocado oilĀ
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Sea saltĀ
- Black pepperĀ
To serve
-
Baby gem leavesĀ
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JalapeƱo slicesĀ
-
fu:di Chipotle Chilli SauceĀ
- 4 low-carb tortilla wrapsĀ
Let's Begin!
Step 1 - Prepare the aromaticsĀ
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.Ā
Add the smoked paprika, ground cumin, Mexican spice mix, dried oregano, salt and pepper. Mix thoroughly until well combined and slightly sticky.Ā
Step 2 - Shape and roastĀ
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.Ā
Roast at 215Ā°C for 20ā25 minutes until cooked through, lightly golden, and juicy.Ā
Step 3 - Make the avocado salsaĀ
Dice the avocado and finely chop the coriander and chilli. Add to a bowl with the lime juice, a small drizzle of avocado oil,Ā salt and pepper. Mix gently, keeping some texture.Ā
Step 4 - Build the wrapsĀ
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 jalapeƱos and a drizzle of ourĀ Chipotle Chilli Sauce.Ā
To serveĀ
Fold and eat while warm. Juicy spiced pork, creamy avocado, crisp lettuce and smoky chipotle heat in every bite.Ā
Chefās TipĀ
For crispier edges, slide the kebab under a hot grill for 2ā3 minutes after roasting. Leftovers are excellent cold in a protein box or reheated for next-day wraps.Ā
