Döner Wrap

Thinly rolled, oven-baked, and crisped to order -- this homemade Döner Wrap captures everything that makes the street food classic worth craving. Pre's 85% Lean Ground Beef brings the fat content needed to keep the spiced meat mix juicy through baking and the final sear, with none of the mystery of the original. Make the meat packets ahead, keep them in the refrigerator or freezer, and assemble wraps all week.

Total Time: 50 minutes

Servings: 8

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Döner Wrap Ingredients

• 1 16-ounce package 85% Lean Ground Beef

• 1 16-ounce package ground lamb

• 3 cloves of garlic, grated

• ¼ cup plain Greek yogurt

• 4 tablespoons olive oil

• 2 teaspoons kosher salt

• ½ teaspoon black pepper

• 2 teaspoons dried dill

• 2 teaspoons cumin

• 1 tablespoon paprika

• 2 teaspoons oregano

• ½ teaspoon cayenne pepper

• 1 tablespoon double-concentrated tomato paste (or 2 tablespoons regular)

Cucumber Tomato Salad

• 1 seedless cucumber, peeled and diced small

• 1 large Roma tomato, diced small

• ½ small red onion, peeled and diced small

• 1 teaspoon dried dill or 1 tablespoon fresh dill, minced

• 1 tablespoon olive oil

• Red wine vinegar, to taste

• Salt and pepper, to taste

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For Serving

• Warm pita, lavash, or tortilla

• Hummus

• Shredded lettuce

• Tzatziki, toum, kabob chili sauce, or zhug

Instructions:

1. Preheat oven to 400º F.

2. Place all Döner Wrap meat ingredients in a large bowl and mix well with hands until thoroughly blended. (Why: thorough mixing distributes fat and spices evenly, giving each slice consistent flavor and texture.)

3. Place a large piece of parchment on a work surface and divide meat into 5 equal portions.

4. Place one portion in center of parchment and cover with a second piece of parchment.

5. Press down to flatten, then use a rolling pin to roll meat into a thin, even layer, pressing to edges and smoothing out any air pockets. Use a bench scraper or spatula to gather any meat that presses out and add it to another portion.

6. Remove top piece of parchment. Starting at the long side, roll meat into a firm, compact log, tightening parchment as you roll. Twist ends of parchment to secure.

7. Repeat with remaining portions and place all wrapped packets on a baking tray.

8. Bake 20 to 25 minutes, flipping once halfway through. (Why: flipping ensures even cooking on both sides of the rolled meat.)

9. Remove from oven and let packets rest 5 minutes, then unroll and transfer meat to a cutting board.

10. Slice into strips. For crispier edges, place sliced meat under broiler or in an air fryer for 2 to 3 minutes.

11. While meat bakes, combine all cucumber tomato salad ingredients in a bowl, toss well, and season to taste.

12. Spread inside of pita or lavash with hummus or sauce of choice. Top with shredded lettuce, cucumber tomato salad, and döner meat strips. Add tzatziki, toum, or chili sauce as desired, then fold snugly and serve hot.

Cooked döner packets keep in the refrigerator for up to 5 days, or frozen and wrapped in foil for up to 2 months.