Curried Quinoa Kebab Wrap

Chef Rakhee Vaswani

Cook Time: 30 mins

Serves: 2 People

Soft, tender and delicious, Kebab wraps are among every foodie's favourite dishes. However, a moment on the lips, forever on the hips! Here we teach you how to add the nutrition of Quinoa to the amazing taste of Kebabs so that you can save on all those extra calories with this diet food!


  • For the wrap - Roasted Chickpea flour (Besan) - 2-3 tbsp
  • Sweet Potatoes - 2
  • Extra light olive oil - 1 tbsp
  • Rai - 1 tsp
  • Curry leaves - handful
  • Garlic - 1tsp
  • Carrot (Boiled) - 1
  • French beans (Boiled & Minced) - 2-3
  • Corn (Boiled) - 2 tbsp
  • Madras curry powder - 1 tbsp
  • Quinoa - 1 cup (Boiled)
  • Mix Seasonings - 1 tsp
  • Fresh Mushroom - 3-4
  • Shiitake Mushroom (soaked) - 1
  • Quinoa (Raw) - To Coat
  • Coriander/ parsley - For garnish
  • Lettuce (torn) - 2-3 leaves
  • Whole wheat Roti - 1
  • Cucumber - 1
  • For the mint chutney (Can also use Ready-made Vegan Mayonnaise) - Coriander leaves - handful
  • Mint - 1 tbsp
  • Green chilli - half
  • Ginger - 1 tsp
  • Garlic - 1 tsp
  • Hung curd - 1 tbsp (Optional)
  • For Avocado Slaw Salad Ingredients - Shredded white cabbage - 100 gms
  • Shredded red cabbage - 100 gms
  • Carrots (shredded) - 2
  • Parsley (Chopped & extra for garnish) - Handful
  • Avocado Slaw Dressing - Avocado (Mashed) - 1/2
  • Extra virgin olive oil - 2 tbsp
  • Lemon (juiced) - 1 tbsp
  • Apple cider vinegar - 1 tsp
  • Garlic clove (Crushed) - 1
  • Sea salt & Pepper - To taste


  • To start off, add oil in a pan and wait till it heats up. Then, add rai and curry leaves and stir gently.

  • As the faint aroma of the curry leaves starts wafting up from the pan, add some salt and curry powder for taste.

  • Wait till the salt and curry powder mix together with the rai and the curry leaves. Then, add both the mushrooms and sauté for a minute. Make sure to sauté well, as this mixture will form the base for the kebabs.

  • Remove the mixture in a bowl. Now add the sweet potatoes, carrots, french beans, corn, roasted chickpea powder and boiled quinoa and make cutlets out of it.

  • Once the cutlets are ready, coat them with raw Quinoa. It is just like coating a dough with dry flour before you roll it into a chapati. Only here, we won't be doing any rolling.

  • The Kebabs are almost ready! Pan-fry the cutlets in extra virgin olive oil till you get the distinctive colour and the mouthwatering aroma of Kebabs starts wafting up from the pan.

  • To prepare the mint chutney - grind the Coriander leaves, Mint, Green Chilli, Ginger, Garlic and Hung Curd into a smooth paste.

  • Now for the Avacado Slaw Salad and Avocado Slaw Dressing - Prepare and chop the shredded red cabbage, shredded carrots, chopped parsely and shredded white cabbage and set it aside in a large bowl.

  • Combine the mashed avocado, crushed garlic clove, sea salt and pepper. Add 2 tbsp virgin olive oil, 1 tbsp lemon juice and 1 tbsp apple cider vinegar. Put the mixture in a blender and blend until well combined with a creamy consistency.

  • Now add the dressing to your liking (you may want more or less dressing).

  • Finally, it is time to assemble the kebab into a wrap! To do that, take a roti and warm it up on a tawa.

  • To add the tangy flavor to the wrap, spread the mint chutney evenly on the Roti.

  • Its necessary to add a layer in the middle of the roti and the kebab if you don't want to feel as if you are biting directly into the kebab. To add that layer, take the lettuce, tear some of its leaves and place it on the Roti.

  • Place sliced cucumbers on the roti to complete the middle layer between the kebabs and the roti.

  • Lastly, place the cutlets, roll and serve it in a tiffin box! Your delicious and nutritious Quinoa Kebab wraps are ready for you to eat your heart away!


Serve with little mint chutney on the side if required.


Fibre: 6 g

Carbs: 108.3 g

Protein: 17.6 g

Fats: 16.4 g

Calories: 629.2 cal