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.
  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. 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, cumin, smoked paprika, salt, pepper, turmeric, garlic powder, fresh parsley, and grated onion.
  14. 14In a large bowl, combine ground chicken, tomato paste, minced garlic, cumin, smoked paprika, salt, pepper, turmeric, garlic powder, fresh parsley, and grated onion.
  15. 15In a large bowl, combine ground chicken, tomato paste, minced garlic, cumin, smoked paprika, salt, pepper, turmeric, garlic powder, fresh parsley, and 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 the chicken mixture onto a sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  20. 20Spread the chicken mixture onto a sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  21. 21Spread the chicken mixture onto a sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  22. 22With a knife, score the chicken mixture into 1-inch (2.5 cm) strips.
  23. 23With a knife, score the chicken mixture into 1-inch (2.5 cm) strips.
  24. 24With a knife, score the chicken mixture into 1-inch (2.5 cm) strips.
  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 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 bakes, toss the thinly sliced red onion, quartered cherry tomatoes, chopped fresh parsley, salt, pepper, sumac, and juice of 1/2 lemon in a bowl for the salad.
  32. 32While the kefta bakes, toss the thinly sliced red onion, quartered cherry tomatoes, chopped fresh parsley, salt, pepper, sumac, and juice of 1/2 lemon in a bowl for the salad.
  33. 33While the kefta bakes, toss the thinly sliced red onion, quartered cherry tomatoes, chopped fresh parsley, salt, pepper, sumac, and juice of 1/2 lemon in a bowl for the salad.
  34. 34Squeeze roasted garlic cloves into a bowl and mash them.
  35. 35Squeeze roasted garlic cloves into a bowl and mash them.
  36. 36Squeeze roasted garlic cloves into a bowl and mash them.
  37. 37Mix the mashed roasted garlic with mayo, Greek yogurt, juice of 1/2 lemon, paprika, and pepper until smooth to create the sauce.
  38. 38Mix the mashed roasted garlic with mayo, Greek yogurt, juice of 1/2 lemon, paprika, and pepper until smooth to create the sauce.
  39. 39Mix the mashed roasted garlic with mayo, Greek yogurt, juice of 1/2 lemon, 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
  • 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
  • 0.33 cup fresh parsley
  • 0.33 cup fresh parsley
  • 0.33 cup fresh cilantro
  • 0.33 cup fresh cilantro
  • 0.33 cup fresh cilantro
  • 1 large or 2 medium yellow onions
  • 1 large or 2 medium yellow onions
  • 1 large or 2 medium yellow onions
  • 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
  • 0.5 large red onion
  • 0.5 large red onion
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 0.25 cup fresh parsley
  • 0.25 cup fresh parsley
  • 0.25 cup fresh parsley
  • 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
  • roasted garlic cloves
  • roasted garlic cloves
  • 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
  • 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 bowlsheet 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 mins per side.