Sheet Pan Chicken Kefta Wraps

Ingredients

• 1.5 lb ground chicken (Source gives a range of 1.5–2 lb (700–900 g). Use up to 2 lb/900 g as desired.)
• 2 tbsp tomato paste
• 8 garlic (Minced)
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 2 tsp salt (For the kefta)
• 2 tsp black pepper (For the kefta)
• 1 tsp turmeric
• 2 tsp garlic powder
• 0.333 cup fresh parsley (Chopped; for the kefta)
• 0.333 cup fresh cilantro (Chopped; optional)
• 1 yellow onion (1 large or 2 medium; grate and squeeze completely dry)
• 4 tbsp olive oil (Drizzle over the kefta before baking)
• 2 garlic heads (Slice the tops off; the roasted cloves are used in the sauce)
• 1 tbsp olive oil (For roasting the garlic)
• 1 tsp salt (For roasting the garlic)
• 0.5 red onion (Half of a large onion, thinly sliced)
• 1 cup cherry tomatoes (Quartered)
• 0.25 cup fresh parsley (Chopped; for the salad)
• 1 tsp salt (For the salad)
• 1 tsp black pepper (For the salad)
• 2 tsp sumac (For the salad)
• 0.5 lemon juice (Juice of 1/2 lemon; for the salad)
• roasted garlic cloves (Squeezed from the roasted garlic heads)
• 0.25 cup mayonnaise (For the sauce)
• 0.25 cup Greek yogurt (For the sauce)
• 0.5 lemon juice (Juice of 1/2 lemon; for the sauce)
• 1 tsp paprika (For the sauce)
• 1 tsp black pepper (For the sauce)
• lavash or pita (For serving and wrapping)
• olive oil (For lightly oiling the skillet, if crisping the wraps)

Steps

1. 1

   Preheat the oven to 400°F (205°C). Slice the tops off two garlic heads, drizzle them with 1 tablespoon olive oil and 1 teaspoon salt, and wrap them in foil.

2. 2

   Roast the foil-wrapped garlic for 45–60 minutes, until the cloves are golden and soft. While the garlic roasts, prepare the kefta.

3. 3

   Grate the yellow onion and squeeze out all of its liquid with paper towels or cheesecloth. Removing the moisture helps prevent watery kefta.

4. 4

   In a large bowl, combine the ground chicken, tomato paste, minced garlic, smoked paprika, cumin, salt, black pepper, turmeric, garlic powder, parsley, optional cilantro, and squeezed grated onion.

5. 5

   Mix the kefta mixture with your hands for 2–3 minutes, until it is sticky and thoroughly combined.

6. 6

   Spread the mixture onto a sheet pan in a rectangle about 1/2 inch (1.25 cm) thick. Score it with a knife into strips about 1 inch (2.5 cm) wide.

7. 7

   Drizzle 4 tablespoons olive oil evenly over the scored kefta.

8. 8

   Bake the kefta for 12–15 minutes.

9. 9

   Broil the kefta for 2–5 minutes, until golden and slightly crisp on top.

10. 10

    While the kefta bakes, place the sliced red onion, quartered cherry tomatoes, parsley, salad salt, salad pepper, sumac, and lemon juice in a bowl. Toss to combine.

11. 11

    When the garlic is roasted, squeeze the soft cloves from their skins into a bowl and mash them.

12. 12

    Add the mayonnaise, Greek yogurt, lemon juice, paprika, and pepper to the mashed roasted garlic. Mix until smooth.

13. 13

    Spread the roasted-garlic paprika sauce over lavash or pita. Add 1–2 strips of chicken kefta and top with the fresh salad.

14. 14

    Roll the wrap tightly. For extra crispness, lightly oil a skillet and crisp the assembled wrap for 1–2 minutes per side.

Notes

The source does not specify how many wraps the quantities produce; six servings is an estimate. The chicken quantity is given as a range of 1.5–2 lb (700–900 g). The source does not specify a broiler temperature or whether the sheet pan should be lined.

Nutrition per serving

• main
• Middle Eastern-inspired
• sheet-pan
• baked
• wrap
• high-protein
• chicken
• fresh salad