Sheet Pan Chicken Kefta Wraps
Serves 1
Directions
- 1Preheat oven to 400°F (205°C).
- 2Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 45–60 minutes until golden and soft.
- 3While the garlic roasts, prep the kefta.
- 4Grate the onion, squeeze out all liquid with paper towel or cheesecloth.
- 5In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion.
- 6Mix with your hands for 2–3 minutes until sticky and well combined.
- 7Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
- 8With a knife, score into 1-inch strips (2.5 cm).
- 9Drizzle evenly with 4 tbsp olive oil.
- 10Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top.
- 11While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl.
- 12Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth.
- 13On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad.
- 14Roll tight.
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 or 2 medium yellow onions, grated + 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 lemon juice
- roasted garlic cloves
- 0.25 cup mayo
- 0.25 cup Greek yogurt
- 0.5 lemon juice
- 1 tsp paprika
- 1 tsp pepper
Equipment
ovenfoillarge bowlpaper towel or cheeseclothsheet panknifelavash or pitaskillet
Tips
- Grate the onion and squeeze out all liquid 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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