Sheet Pan Chicken Kefta Wraps

65 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. 10Grate the onion and squeeze out all liquid with a paper towel or cheesecloth.
  11. 11Grate the onion and squeeze out all liquid with a paper towel or cheesecloth.
  12. 12Grate the onion and squeeze out all liquid with a paper towel or cheesecloth.
  13. 13In a large bowl, combine ground chicken, tomato paste, minced garlic, spices (smoked paprika, cumin, salt, black pepper, turmeric, garlic powder), fresh parsley, fresh cilantro (optional), and the grated onion.
  14. 14In a large bowl, combine ground chicken, tomato paste, minced garlic, spices (smoked paprika, cumin, salt, black pepper, turmeric, garlic powder), fresh parsley, fresh cilantro (optional), and the grated onion.
  15. 15In a large bowl, combine ground chicken, tomato paste, minced garlic, spices (smoked paprika, cumin, salt, black pepper, turmeric, garlic powder), fresh parsley, fresh cilantro (optional), and the grated onion.
  16. 16Mix the kefta ingredients with your hands for 2–3 minutes until sticky and well combined.
  17. 17Mix the kefta ingredients with your hands for 2–3 minutes until sticky and well combined.
  18. 18Mix the kefta ingredients 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. 22With a knife, score the kefta into 1-inch (2.5 cm) strips.
  23. 23With a knife, score the kefta into 1-inch (2.5 cm) strips.
  24. 24With a knife, score the kefta into 1-inch (2.5 cm) strips.
  25. 25Drizzle the kefta evenly with 4 tablespoons of olive oil.
  26. 26Drizzle the kefta evenly with 4 tablespoons of olive oil.
  27. 27Drizzle the kefta evenly with 4 tablespoons of 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. 31While the kefta is baking, toss the thinly sliced red onion, quartered cherry tomatoes, chopped fresh parsley, salt, pepper, sumac, and lemon juice in a bowl to make the salad.
  32. 32While the kefta is baking, toss the thinly sliced red onion, quartered cherry tomatoes, chopped fresh parsley, salt, pepper, sumac, and lemon juice in a bowl to make the salad.
  33. 33While the kefta is baking, toss the thinly sliced red onion, quartered cherry tomatoes, chopped fresh parsley, salt, pepper, sumac, and lemon juice in a bowl to make the salad.
  34. 34Squeeze the roasted garlic cloves into a bowl and mash them.
  35. 35Squeeze the roasted garlic cloves into a bowl and mash them.
  36. 36Squeeze the roasted garlic cloves into a bowl and mash them.
  37. 37Mix the mashed roasted garlic with mayonnaise, Greek yogurt, lemon juice, paprika, and pepper until smooth to create the sauce.
  38. 38Mix the mashed roasted garlic with mayonnaise, Greek yogurt, lemon juice, paprika, and pepper until smooth to create the sauce.
  39. 39Mix the mashed roasted garlic with mayonnaise, Greek yogurt, lemon juice, paprika, and pepper until smooth to create the sauce.
  40. 40On lavash or pita bread, slather the roasted garlic paprika sauce.
  41. 41On lavash or pita bread, slather the roasted garlic paprika sauce.
  42. 42On lavash or pita bread, slather the roasted garlic paprika sauce.
  43. 43Add 1–2 strips of chicken kefta on top of the sauce.
  44. 44Add 1–2 strips of chicken kefta on top of the sauce.
  45. 45Add 1–2 strips of chicken kefta on top of the sauce.
  46. 46Top with the fresh salad.
  47. 47Top with the fresh salad.
  48. 48Top with the fresh salad.
  49. 49Roll the wrap tightly.
  50. 50Roll the wrap tightly.
  51. 51Roll the wrap tightly.

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, minced
  • 8 garlic cloves, minced
  • 8 garlic cloves, minced
  • 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 onions, grated and squeezed dry
  • 1 large yellow onions, grated and squeezed dry
  • 1 large yellow onions, grated and 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 juice of 1/2 lemon lemon juice
  • 0.5 juice of 1/2 lemon lemon juice
  • 0.5 juice of 1/2 lemon lemon juice
  • 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 juice of 1/2 lemon lemon juice
  • 0.5 juice of 1/2 lemon lemon juice
  • 0.5 juice of 1/2 lemon lemon juice
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • lavash or pita
  • lavash or pita
  • lavash or pita

Equipment

large bowlknifesheet panfoilskillet

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.