Shawarma Wraps

By SmartyPlants | December 20, 2020
Makes 6 wraps
Have you heard of shawarma? If so, you may think it's all about the meat—roasted meat, cooked on a spit and shaved for sandwiches. Well, ours is not that. We believe that shawarma is all about the spices and flavor! We use Soy Curls for a meaty texture and add all the right spices—including za'atar seasoning—to create delicious Shawarma Wraps! Za’atar, pronounced ZAH-TAHR, is a seasoning widely used in Middle Eastern cuisine. It’s a combination of oregano, thyme, marjoram, sumac and toasted sesame seeds and has a sweet, nutty flavor. It’s so yummy and gives our wraps their awesome flavor. You can find this at any grocery store, so pick some up and give these a try!


Our Favorite Hummus Lemon Tahini Dressing Shawarma Soy Curls 3/4 cup tomatoes, diced
3/4 cup dill pickles, chopped
3/4 cup pepperoncini peppers, sliced
1/4  red onion, sliced
1/3 cup Kalamata olives, sliced
1 1/2 cups Romaine lettuce, shredded
1 squeeze Sriracha
6  100% whole grain tortillas


  1. First, make Our Favorite Hummus and the Lemon Tahini Dressing according to the recipes and directions below. You can store them in the fridge while you make your Soy Curls.

  2. Next, make your Soy Curls, according to the recipe and directions below.

  3. Now it’s time to assemble your wraps! On each wrap, spread your Hummus, add some Soy Curls, drizzle on some Lemon Tahini Dressing, throw on some diced tomatoes, pickles, pepperoncini peppers, some red onion, Kalamata olives, lettuce and a squeeze of Sriracha if you'd like. Serve the extra Lemon Tahini Dressing on the side.

Recipe Notes

To save time, you can pre-make the Hummus, Shawarma Soy Curls and the Lemon Tahini Dressing and store them all in the fridge for up to 5 days prior.

For the Our Favorite Hummus:


1 15 oz. can garbanzo beans, rinsed and drained
1/3 cup tahini
4 tablespoons water
1/2 teaspoon ground cumin
3/4 teaspoon sea salt
2 cloves garlic, peeled and left whole
3 tablespoons freshly squeezed lemon juice
1 handful fresh Italian flat-leaf parsley, chopped, for garnish
1 sprinkle smoked paprika, for garnish


  1. First, try to remove all or most of the skins on the garbanzo beans by placing them in a clean dish towel and gently rubbing them with your hands, being careful not to break them up too much—only because things can get messy. Then, pick the skins off as many garbanzo beans for which you have the patience. I usually get about 90% of them removed. This step is not necessary, but it will make your hummus extra creamy.

  2. Next, add your garbanzo beans, tahini, water, cumin, salt, garlic, and lemon juice to a food processor and blend until smooth. The longer you blend, the creamier! You may have to pause and scrape down the sides once or twice as you go. If it seems too thick, add a bit more water. Depending on the thickness of your tahini, you may need to add 2-4 more tablespoons of water.

  3. Taste and adjust the salt and seasonings. Garnish with chopped fresh parsley and a sprinkle of smoked paprika.

Recipe Notes

Serve with our Baked Pita Crunchers, cucumber rounds, baby carrots, or your favorite veggies.

For the Lemon Tahini Dressing:


1/2 cup tahini
1/4 cup water
2 cloves garlic, peeled and roughly chopped
3 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon sea salt, more to taste
3/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper


  1. Place all of the ingredients into a high-speed blender and blend until creamy and smooth, about one minute.

  2. Taste and adjust the salt. If it’s a little thick, add a splash of water and blend again. Once you’ve got your dressing to a good consistency, go ahead and drizzle it over whatever you’re eating and enjoy!

Recipe Notes

Store leftovers in an air-tight container in the fridge for up to 5 days.

Tahini can be inconsistent because the oil in it separates from the sesame paste as it sits. You’ll need to stir it up every time you use it to make sure it’s completely blended before using. You can also blend the entire container of tahini in a blender and then pour it back into the original container to help it from separating.

For the Shawarma Soy Curls:


1 8 oz. bag Soy Curls
2 cups water, boiling
3 tablespoons nutritional yeast
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon sea salt
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
6 turns freshly ground black pepper
1 tablespoon za'atar seasoning


  1. In a large bowl, mix together the Soy Curls, boiling water, nutritional yeast, cumin, smoked paprika, salt, onion, garlic, black pepper, and the za'atar. Let that sit for 10 minutes, stirring occasionally, until the Soy Curls are rehydrated.

  2. Heat a large non-stick skillet over medium heat, and once it’s heated, add the Soy Curls and cook, stirring as necessary to keep them from burning, for about 15 to 20 minutes. When your Soy Curls look like they are starting to get nicely browned, crisped on some edges, and have a chewy texture, go ahead and remove the skillet from the heat.

  3. Taste your Shawarma Soy Curls and season with additional salt and pepper if they need it.

Recipe Notes

You can store your Shawarma Soy Curls in the fridge for up to a week to use in wraps and bowls! Or put in the freezer for up to a month.

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