Sheet Pan Chicken Kefta Wraps

67 mins
Serves 1
tiktok.com

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.
  5. 5Slice the tops off two garlic heads, drizzle with olive oil and salt.
  6. 6Slice the tops off two garlic heads, drizzle with olive oil and salt.
  7. 7Wrap the garlic heads in foil and roast for 45–60 minutes until golden and soft.
  8. 8Wrap the garlic heads in foil and roast for 45–60 minutes until golden and soft.
  9. 9Wrap the garlic heads in foil and roast for 45–60 minutes until golden and soft.
  10. 10While the garlic roasts, prep the kefta. Grate the onion and squeeze out all liquid with paper towel or cheesecloth.
  11. 11While the garlic roasts, prep the kefta. Grate the onion and squeeze out all liquid with paper towel or cheesecloth.
  12. 12While the garlic roasts, prep the kefta. Grate the onion and squeeze out all liquid with paper towel or cheesecloth.
  13. 13In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion.
  14. 14In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion.
  15. 15In a large bowl, combine chicken, tomato paste, minced garlic, spices, parsley, cilantro (if using), and the grated onion.
  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 onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  20. 20Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  21. 21Spread onto the sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  22. 22With a knife, score into 1-inch strips (2.5 cm).
  23. 23With a knife, score into 1-inch strips (2.5 cm).
  24. 24With a knife, score into 1-inch strips (2.5 cm).
  25. 25Drizzle evenly with 4 tbsp olive oil.
  26. 26Drizzle evenly with 4 tbsp olive oil.
  27. 27Drizzle evenly with 4 tbsp olive oil.
  28. 28Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top.
  29. 29Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top.
  30. 30Bake for 12–15 minutes, then broil 2–5 minutes until golden and slightly crisp on top.
  31. 31While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl.
  32. 32While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl.
  33. 33While baking, toss onion, tomatoes, parsley, salt, pepper, sumac, and lemon juice in a bowl.
  34. 34Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth.
  35. 35Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth.
  36. 36Squeeze roasted garlic cloves into a bowl, mash, then mix with mayo, yogurt, lemon juice, paprika, and pepper until smooth.
  37. 37On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad. Roll tight.
  38. 38On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad. Roll tight.
  39. 39On lavash or pita, slather sauce, add 1–2 strips of chicken kefta, top with salad. Roll tight.

Ingredients

  • 1.5 lbs ground chicken
  • 1.5 lbs ground chicken
  • 1.5 lbs ground chicken
  • 700 g ground chicken
  • 700 g ground chicken
  • 700 g 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 or 2 medium yellow onions, grated and squeezed dry
  • 1 large or 2 medium yellow onions, grated and squeezed dry
  • 1 large or 2 medium 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 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 0.25 cup Greek yogurt
  • 0.25 cup Greek yogurt
  • 0.25 cup Greek yogurt
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper

Equipment

ovenfoillarge bowlpaper towel or cheeseclothsheet panknifeskillet

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.