Friday Night Doner Wrap
A hot dry pan is all you need. The meat has enough fat in it already, and dry heat is what crisps the edges. Warm the flatbread in the same pan afterwards so it picks up what the meat left behind.
Ingredients
- 150 g - Lamb Doner Kebab Meat
- 2 - Flatbread , warmed in the pan
- 2 - Lettuce , shredded
- 1 - Tomato , sliced
- 1 - Red Onion , sliced thinly
- 1 - Pickled Chillies , a few, optional
- 2 tbsp - Chilli Sauce
- 2 tbsp - Garlic Mayonnaise
Cooking Method
- Heat a frying pan, dry and with no oil, until hot.
- Fry the doner meat for 3 to 4 minutes, turning it, until the edges go crisp and dark.
- Lift the meat out and warm the flatbreads in the same pan, 30 seconds each side.
- Load each flatbread with shredded lettuce, tomato, red onion and a few pickled chillies.
- Add the meat, then the chilli sauce and the garlic mayonnaise.
- Wrap it tightly in paper, fold the bottom up, and eat it before it falls apart.
Order Ingredients
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