Sheet Pan Chicken Kefta Wraps

77 mins
Serves 1
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Directions

  1. 1Preheat oven to 400°F (205°C).
  2. 2Slice the tops off two garlic heads, drizzle with olive oil and salt, and wrap in foil.
  3. 3Roast the garlic for 45–60 minutes until golden and soft.
  4. 4Grate the onion and squeeze out all liquid.
  5. 5In a large bowl, combine ground chicken, tomato paste, minced fresh garlic, smoked paprika, cumin, salt, black pepper, turmeric, garlic powder, fresh parsley, fresh cilantro, and the grated onion.
  6. 6Mix with your hands for 2–3 minutes until sticky and well combined.
  7. 7Spread the chicken mixture onto a sheet pan in a 1/2-inch (1.25 cm) thick rectangle.
  8. 8With a knife or pizza cutter, score the kefta into 1-inch (2.5 cm) strips.
  9. 9Drizzle the kefta evenly with 4 tbsp olive oil.
  10. 10Bake for 12–15 minutes, then broil for 2–5 minutes until golden and slightly crisp on top.
  11. 11While baking, toss sliced red onion, quartered cherry tomatoes, chopped fresh parsley, salt, pepper, sumac, and lemon juice in a bowl.
  12. 12Squeeze roasted garlic cloves into a bowl, mash, then mix with mayonnaise, Greek yogurt, lemon juice, paprika, and pepper until smooth.
  13. 13On lavash or pita, slather the roasted garlic paprika sauce, add 1–2 strips of chicken kefta, and top with the fresh salad.
  14. 14Roll the wrap 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
  • 0.25 cup mayo
  • 0.25 cup Greek yogurt
  • 0.5 lemon
  • 1 tsp paprika
  • 1 tsp pepper
  • 1 piece lavash or pita

Equipment

bowlgarlic pressspatulaknifepizza cuttersheet panaluminum foilforkspoonskillet

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.