Sheet Pan Chicken Kefta Wraps
Directions
- 1Preheat oven to 400°F (205°C).
- 2Slice the tops off two garlic heads, drizzle with olive oil and salt, and wrap in foil.
- 3Roast the garlic for 45–60 minutes until golden and soft.
- 4Grate the onion and squeeze out all liquid with a paper towel or cheesecloth.
- 5In 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.
- 6Mix the kefta ingredients with your hands for 2–3 minutes until sticky and well combined.
- 7Spread the chicken kefta mixture onto a sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
- 8With a knife, score the kefta into 1-inch (2.5 cm) strips.
- 9Drizzle the kefta evenly with 4 tablespoons of olive oil.
- 10Bake for 12–15 minutes, then broil for 2–5 minutes until golden and slightly crisp on top.
- 11While 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.
- 12Squeeze the roasted garlic cloves into a bowl and mash them.
- 13Mix the mashed roasted garlic with mayonnaise, Greek yogurt, lemon juice, paprika, and pepper until smooth to create the sauce.
- 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
- 8 garlic cloves, minced
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp turmeric
- 2 tsp garlic powder
- 0.33 cup fresh parsley, chopped
- 0.33 cup fresh cilantro, chopped
- 1 large yellow onions, grated and squeezed dry
- 4 tbsp olive oil
- 2 garlic heads
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 large red onion, thinly sliced
- 1 cup cherry tomatoes, quartered
- 0.25 cup fresh parsley, chopped
- 1 tsp salt
- 1 tsp pepper
- 2 tsp sumac
- 0.5 juice of 1/2 lemon lemon juice
- 0.25 cup mayo
- 0.25 cup Greek yogurt
- 0.5 juice of 1/2 lemon lemon juice
- 1 tsp paprika
- 1 tsp pepper
- 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.
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