1. Heat 2-3 tablespoons (30-45 ml) of rapeseed oil in a large skillet over medium-high heat, approximately 400°F (200°C).

2. Add the kebab meat and cook according to the package instructions until browned and cooked through, usually about 5-7 minutes.

3. Meanwhile, prepare the toppings by thinly slicing 1 small red onion, chopping 2 medium tomatoes, and shredding 2 cups (200g) of iceberg lettuce.

4. Peel and slice 1 medium cucumber into thin rounds.

5. To assemble the rolls, place a portion of the cooked kebab meat, about 3 ounces (85g), onto the center of each flatbread, leaving a 1-inch (2.5 cm) border around the edges.

6. Top with shredded lettuce, sliced tomatoes, cucumber, and red onion.

7. Drizzle 1-2 tablespoons (15-30 ml) of kebab sauce over the filling, then fold the bottom edge of the flatbread up over the filling, followed by the sides and then the top edge to form a neat roll.

8. Serve immediately.