Sheet Pan Chicken Kefta Wraps

60 mins
Serves 1
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Directions

  1. 1Preheat the oven to 205 °C.
  2. 2Add 680-700 gram ground chicken to a bowl.
  3. 3Add 2 tsp cumin, 2 tsp smoked paprika, 2 tsp garlic powder, 1 tsp turmeric, 2 tsp salt and 2 tsp pepper to the ground chicken.
  4. 4Add 2 tbsp tomato paste and 8 minced fresh garlic cloves to the bowl.
  5. 5Add grated onion to the bowl.
  6. 6Mix all ingredients in the bowl until well combined and sticky.
  7. 7Spread the chicken mixture onto a sheet pan in a 1,3 cm thick rectangle.
  8. 8Score the chicken mixture into 1-inch strips with a knife.
  9. 9Drizzle the kefta with 4 tbsp olive oil.
  10. 10Slice the tops off two garlic heads, drizzle with 1 tbsp olive oil and 1 tsp salt, and wrap them in foil.
  11. 11Place the foil-wrapped garlic heads and the kefta in the oven to roast for 45-60 minutes.
  12. 12Thinly slice 1/2 large red onion.
  13. 13Quarter 1 cup cherry tomatoes.
  14. 14Add the sliced red onion and quartered cherry tomatoes to a bowl.
  15. 15Add 10 gram fresh parsley, 1 tsp salt, 1 tsp pepper, 2 tsp sumac, and the juice of 1/2 lemon to the salad bowl.
  16. 16Toss the ingredients for the salad until well combined.
  17. 17Remove the cooked kefta from the oven.
  18. 18Add 60 gram mayonnaise to a bowl.
  19. 19Add black pepper to the mayonnaise.
  20. 20Squeeze the roasted garlic cloves from their skins into the bowl.
  21. 21Mash the roasted garlic, then mix with 60 gram Greek yogurt, the juice of 1/2 lemon, 1 tsp paprika, and 1 tsp pepper until smooth.
  22. 22On lavash or pita, slather the roasted garlic paprika sauce.
  23. 23Add 1-2 strips of chicken kefta on top of the sauce.
  24. 24Top with the fresh salad.
  25. 25Roll the wrap tight.

Ingredients

  • 680 gram kip gehakt (ground chicken)
  • 2 tbsp tomato paste
  • 8 garlic cloves
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tsp turmeric
  • 2 tsp garlic powder
  • 15 gram peterselie (fresh parsley)
  • 15 gram koriander (fresh cilantro)
  • 1 large yellow onions
  • 4 tbsp olive oil
  • 2 garlic heads
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 large red onion
  • 150 gram cherry tomatoes
  • 10 gram peterselie (fresh parsley)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp sumac
  • 0.5 lemon juice
  • 60 gram mayo
  • 60 gram Greek yogurt
  • 0.5 lemon juice
  • 1 tsp paprika
  • 1 tsp pepper

Equipment

bowlgarlic presswooden spoonknifesheet panfoil

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.