Sheet Pan Chicken Kefta Wraps

60 mins
Serves 1
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Directions

  1. 1Preheat oven to 400°F (205°C).
  2. 2Preheat oven to 400°F (205°C).
  3. 3Preheat oven to 400°F (205°C).
  4. 4Slice the tops off two garlic heads, drizzle with olive oil and salt, and wrap in foil.
  5. 5Slice the tops off two garlic heads, drizzle with olive oil and salt, and wrap in foil.
  6. 6Slice the tops off two garlic heads, drizzle with olive oil and salt, and wrap in foil.
  7. 7Roast the garlic for 45–60 minutes until golden and soft.
  8. 8Roast the garlic for 45–60 minutes until golden and soft.
  9. 9Roast the garlic for 45–60 minutes until golden and soft.
  10. 10In a large bowl, add ground chicken, tomato paste, fresh garlic, and spices including cumin, smoked paprika, garlic powder, turmeric, salt, and pepper.
  11. 11In a large bowl, add ground chicken, tomato paste, fresh garlic, and spices including cumin, smoked paprika, garlic powder, turmeric, salt, and pepper.
  12. 12In a large bowl, add ground chicken, tomato paste, fresh garlic, and spices including cumin, smoked paprika, garlic powder, turmeric, salt, and pepper.
  13. 13Add grated onion to the chicken mixture.
  14. 14Add grated onion to the chicken mixture.
  15. 15Add grated onion to the chicken mixture.
  16. 16Mix with your hands for 2–3 minutes until sticky and well combined.
  17. 17Mix with your hands for 2–3 minutes until sticky and well combined.
  18. 18Mix with your hands for 2–3 minutes until sticky and well combined.
  19. 19Spread the chicken kefta mixture onto a sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  20. 20Spread the chicken kefta mixture onto a sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  21. 21Spread the chicken kefta mixture onto a sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  22. 22Score the kefta into 1-inch (2.5 cm) strips with a knife.
  23. 23Score the kefta into 1-inch (2.5 cm) strips with a knife.
  24. 24Score the kefta into 1-inch (2.5 cm) strips with a knife.
  25. 25Drizzle evenly with olive oil.
  26. 26Drizzle evenly with olive oil.
  27. 27Drizzle evenly with olive oil.
  28. 28Bake for 12–15 minutes, then broil for 2–5 minutes until golden and slightly crisp on top.
  29. 29Bake for 12–15 minutes, then broil for 2–5 minutes until golden and slightly crisp on top.
  30. 30Bake for 12–15 minutes, then broil for 2–5 minutes until golden and slightly crisp on top.
  31. 31Thinly slice red onion and quarter cherry tomatoes, and add to a bowl.
  32. 32Thinly slice red onion and quarter cherry tomatoes, and add to a bowl.
  33. 33Thinly slice red onion and quarter cherry tomatoes, and add to a bowl.
  34. 34Add fresh parsley, salt, pepper, sumac, and lemon juice to the salad ingredients.
  35. 35Add fresh parsley, salt, pepper, sumac, and lemon juice to the salad ingredients.
  36. 36Add fresh parsley, salt, pepper, sumac, and lemon juice to the salad ingredients.
  37. 37Toss the salad ingredients together.
  38. 38Toss the salad ingredients together.
  39. 39Toss the salad ingredients together.
  40. 40Squeeze roasted garlic cloves into a bowl and mash them.
  41. 41Squeeze roasted garlic cloves into a bowl and mash them.
  42. 42Squeeze roasted garlic cloves into a bowl and mash them.
  43. 43Mix the mashed roasted garlic with mayonnaise, black pepper, and other ingredients to create the sauce.
  44. 44Mix the mashed roasted garlic with mayonnaise, black pepper, and other ingredients to create the sauce.
  45. 45Mix the mashed roasted garlic with mayonnaise, black pepper, and other ingredients to create the sauce.
  46. 46Slather the roasted garlic paprika sauce on lavash or pita bread.
  47. 47Slather the roasted garlic paprika sauce on lavash or pita bread.
  48. 48Slather the roasted garlic paprika sauce on lavash or pita bread.
  49. 49Add 1–2 strips of chicken kefta on top of the sauce.
  50. 50Add 1–2 strips of chicken kefta on top of the sauce.
  51. 51Add 1–2 strips of chicken kefta on top of the sauce.
  52. 52Top with the fresh salad.
  53. 53Top with the fresh salad.
  54. 54Top with the fresh salad.
  55. 55Roll the wrap tight.
  56. 56Roll the wrap tight.
  57. 57Roll the wrap tight.

Ingredients

  • 1.5 lbs ground chicken
  • 1.5 lbs ground chicken
  • 1.5 lbs ground chicken
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 0.33 cup fresh parsley, chopped
  • 0.33 cup fresh parsley, chopped
  • 0.33 cup fresh parsley, chopped
  • 0.33 cup fresh cilantro, chopped
  • 0.33 cup fresh cilantro, chopped
  • 0.33 cup fresh cilantro, chopped
  • 1 large yellow onion, grated + squeezed dry
  • 1 large yellow onion, grated + squeezed dry
  • 1 large yellow onion, grated + squeezed dry
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 2 garlic heads
  • 2 garlic heads
  • 2 garlic heads
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 large red onion, thinly sliced
  • 0.5 large red onion, thinly sliced
  • 0.5 large red onion, thinly sliced
  • 1 cup cherry tomatoes, quartered
  • 1 cup cherry tomatoes, quartered
  • 1 cup cherry tomatoes, quartered
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh parsley, chopped
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 2 tsp sumac
  • 2 tsp sumac
  • 2 tsp sumac
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 1 batch roasted garlic cloves
  • 1 batch roasted garlic cloves
  • 1 batch roasted garlic cloves
  • 0.25 cup mayo
  • 0.25 cup mayo
  • 0.25 cup mayo
  • 0.25 cup Greek yogurt
  • 0.25 cup Greek yogurt
  • 0.25 cup Greek yogurt
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 slice lavash or pita
  • 1 slice lavash or pita
  • 1 slice lavash or pita

Equipment

sheet panfoillarge bowlknifeskillet

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.