Sheet Pan Chicken Kabob Wraps

Ingredients

• 2 lbs ground chicken
• 1 small red onion
• 3-4 garlic cloves
• Large handful fresh parsley
• 1 jalapeño
• 2 tbsp tomato paste
• 1 tbsp sumac
• 1 tsp Aleppo pepper (or chili flakes)
• 1/2 tsp ground cumin
• 1 tbsp smoked paprika
• 1/4 tsp turmeric
• Salt & Pepper
• 1 tbsp olive oil
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1-2 small grated garlic clove
• 1 tbsp fresh dill
• Pinch of salt
• 1 diced cucumber
• 1 chopped tomato
• Thinly sliced red onion
• Handful of chopped parsley or dill
• Juice of 1/2 lemon
• 1 tsp sumac
• Salt
• Pepper
• 4-6 Lowcarb Lavash, Pita, or Bread (or other bread/rice options)
• Spread/Sauce
• Lettuce
• Chicken skewers
• Salad
• Extra sumac
• Fresh parsley

Instructions

1. Preheat your oven to 425°F.
2. In a small food processor, process 1 small red onion, 3-4 garlic cloves, and some parsley until finely minced.
3. In a large bowl, combine 2 pounds ground chicken, the minced onion/garlic/parsley mixture, 2 tbsp tomato paste, 1 finely chopped deseeded jalapeño, and the spices: 1 tbsp sumac, 1 tsp Aleppo pepper or chili flakes, 1/2 tsp cumin, 1 tbsp smoked paprika, 1/4 tsp turmeric. Season with salt and pepper. Drizzle with 1 tbsp olive oil.
4. Mix gently until evenly combined. Do not overwork. Spread evenly onto a sheet pan.
5. Smooth the edges with a knife or spatula, and cut long vertical lines through the chicken to create individual kabobs with space between them.
6. Bake for 18-22 minutes. Then broil on the top rack for 3 minutes.
7. For the spread/sauce: mix 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1-2 small grated garlic cloves, 1 tbsp fresh dill, and a pinch of salt until smooth and creamy.
8. For the salad: Combine 1 diced cucumber, 1 chopped tomato, thinly sliced red onion, a handful of chopped parsley or dill, the juice of 1/2 lemon, 1 tsp sumac, salt, and pepper. Mix well.
9. Assemble: spread the sauce on a wrap, add lettuce, 2 chicken skewers, salad, and top with more sumac and fresh parsley.