Sheet Pan Chicken Kefta Wraps
Directions
- 1In a large bowl, combine ground chicken, tomato paste, minced garlic, spices (cumin, smoked paprika, salt, black pepper, turmeric, garlic powder), fresh parsley, cilantro (optional), and the grated onion.
- 2Mix with your hands for 2-3 minutes until sticky and well combined.
- 3Spread the mixture onto a sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
- 4With a knife, score the chicken mixture into 1-inch (2.5 cm) strips.
- 5Drizzle evenly with olive oil.
- 6Preheat the oven to 400°F (205°C).
- 7Slice the tops off two garlic heads, drizzle with olive oil and salt, and wrap them in foil.
- 8Roast the garlic for 45-60 minutes until golden and soft.
- 9Bake the chicken kefta for 12-15 minutes, then broil for 2-5 minutes until golden and slightly crisp on top.
- 10In a bowl, combine thinly sliced red onion, quartered cherry tomatoes, fresh parsley, salt, pepper, sumac, and the juice of 1/2 lemon.
- 11Toss the salad ingredients together.
- 12Squeeze the roasted garlic cloves into a bowl and mash them.
- 13Mix the mashed roasted garlic with mayonnaise, Greek yogurt, the juice of 1/2 lemon, paprika, and pepper until smooth.
- 14On lavash or pita bread, slather the roasted garlic paprika sauce.
- 15Add 1-2 strips of chicken kefta on top of the sauce.
- 16Top with the fresh salad.
- 17Roll the wrap tightly.
Ingredients
- 1.5 lbs ground chicken
- 2 tbsp tomato paste
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tsp salt
- 2 tsp pepper
- 1 tsp turmeric
- 2 tsp garlic powder
- 8 cloves fresh garlic
- 1 large grated onion
- 0.33 cup fresh parsley
- 4 tbsp olive oil
- 2 garlic heads
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 large red onion
- 1 cup cherry tomatoes
- 0.25 cup fresh parsley
- 1 tsp salt
- 1 tsp pepper
- 2 tsp sumac
- 0.5 lemon juice
- 0.25 cup mayonnaise
- 0.25 cup Greek yogurt
- 0.5 lemon juice
- 1 tsp paprika
- 1 tsp pepper
Equipment
bowlknifesheet panskilletfoil
Tips
- Squeeze out all liquid from the grated onion to prevent watery kefta.
- For extra magic, crisp the wrap in a lightly oiled skillet for 1-2 minutes per side.
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