Tuesday, October 18, 2011

Donair Wraps

We grew up in the Maritimes where donairs seem to be a common thing. They are delicious and sold at many restaurants and pizza joints. They are not as popular where we live now but we still love them. Here is a healthier (and easier) version of a donair. So so yummy, and pretty close to authentic! Enjoy!



  • 1 pound of ground turkey
  • 1 pound of ground beef (lean or extra lean)
  • 4 tsp flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 3 tsp Italian seasoning
  • 1/2 tsp cayenne pepper
  • dash of ground black pepper and salt
  • 1-2 Roma Tomatoes (they have less juice and pulp which makes them perfect for a wrap!)
  • 1/2 yellow onion, raw and finely chopped
  • 1 head of leaf lettuce
  • 6 flour tortillas (or greek pitas)
Donair Sauce:
  • 3-4 tbsp mayonnaise
  • 2 tbsp milk (I used skim)
  • 1 tbsp white sugar
  • 1 tsp white vinegar
Cooking It Up:
  • Preheat oven to 375 F.
  • Mix the meat and spices in a medium sized bowl. Mix with your hands for a full 4-5 minutes (or a food processor for 2-3 minutes). This is very important and will lend to the final consistency of the donair meat.
  • Form the meat into a narrow (1 1/2 inch height) and long loaf. Place on a baking sheet and cook for 55-60 minutes.
  • While the meat is cooking, make the sauce by mixing the ingredients together until no longer lumpy. Set aside in the fridge until you are ready to serve.
  • Slice meat into thin slices, if you aren't serving it immediately out of the oven you can reheat the meat in a frying pan (a few minutes over medium heat).
  • Place the meat onto tortillas, top with diced tomatoes, diced onion, leaf lettuce, and a good amount of the donair sauce.
Serves 4-6.

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