For the wraps

  • 8 tortilla wraps
  • 4 Katsu Vegbabs
  • 4 Moroccan Vegbabs
  • Sweet and crunchy salad bowl

For the yogurt dip

  • 200g Low fat yogurt
  • 1/2 tsp salt
  • 1/2 tsp cumin powder
  • 1/2 tsp chilli flakes
  • 20g fresh mint leaves, finely chopped
  • zest of 2 lemons


  1. 1

    Place the Vegbabs under the grill for 4-5 minutes. 

  2. 2

    Put all the ingredients of the yogurt dip together in a bowl and mix well. 

  3. 3

    Start to assemble the kebabs by; spooning a tablespoon of the yogurt dip onto a wrap, then some salad and the cooked vegbabs and finish with a drizzle of yogurt.

    Wrap and serve it while the vegbabs are still warm or they are good cold too. 

Nutritional Details

Each serving provides
  • Energy 1277kj 305kcal 15%
  • Fat 7.0g 10%
  • Saturates 2.4g 12%
  • Sugars 7.6g 8%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 645kj/154kcal

Each serving provides

46.0g carbohydrate 7.0g fibre 11.0g protein

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