Sheet Pan Chicken Kefta Wraps

Ingredients

• 1.5–2 lbs ground chicken (700-900 g)
• 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
• 1/3 cup fresh parsley, chopped
• 1/3 cup fresh cilantro, chopped (optional)
• 1 large or 2 medium yellow onions, grated + squeezed dry
• 4 tbsp olive oil (for topping before baking)
• 2 garlic heads
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 large red onion, thinly sliced
• 1 cup cherry tomatoes, quartered
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1 tsp pepper
• 2 tsp sumac
• Juice of 1/2 lemon
• Roasted garlic cloves (from above)
• 1/4 cup mayo
• 1/4 cup Greek yogurt
• Juice of 1/2 lemon
• 1 tsp paprika
• 1 tsp pepper
• Lavash or pita bread

Instructions

1. Preheat oven to 400°F (205°C). Prepare the roasted garlic: Slice the tops off two garlic heads, drizzle with olive oil and salt, wrap in foil, and roast for 45–60 minutes until golden and soft.
2. While the garlic roasts, prep the kefta: Grate the onion and squeeze out all liquid with paper towel or cheesecloth to prevent watery kefta.
3. In a large bowl, combine ground chicken, tomato paste, minced garlic, all the kefta spices, chopped parsley, cilantro (if using), and the squeezed grated onion. Mix with your hands for 2–3 minutes until sticky and well combined.
4. Spread the chicken kefta mixture onto a sheet pan in a 1/2-inch (1.25 cm) thick rectangle. Score into 1-inch strips (2.5 cm) with a knife.
5. Drizzle evenly with 4 tbsp olive oil.
6. Bake for 12–15 minutes, then broil for 2–5 minutes until golden and slightly crisp on top.
7. While the kefta bakes, prepare the fresh salad: Toss sliced red onion, quartered cherry tomatoes, chopped parsley, salt, pepper, sumac, and lemon juice in a bowl.
8. Prepare the sauce: Squeeze the roasted garlic cloves into a bowl, mash them, then mix with mayo, Greek yogurt, lemon juice, paprika, and pepper until smooth.
9. Assemble the wraps: On lavash or pita, spread a generous amount of the roasted garlic paprika sauce. Add 1–2 strips of the chicken kefta. Top with the fresh salad. Roll tight.
10. For extra crispiness, warm the wraps in a lightly oiled skillet for 1-2 minutes per side.