Sheet-Pan Chicken Kebab Wraps

Ingredients

• 2 lb boneless skinless chicken thighs, minced
• salt (to taste)
• 1 yellow onion, very finely chopped (Excess moisture squeezed out)
• 1 red bell pepper, very finely chopped (Excess moisture squeezed out)
• 2 tbsp fresh parsley, chopped (For the kebabs)
• 1 tbsp fresh garlic, finely minced
• 1 tbsp smoked paprika powder (For the kebabs)
• 1 tsp garlic powder (For the kebabs)
• 1 tsp red chili flakes (Adjust to taste)
• 0.5 tsp black pepper powder (For the kebabs)
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 1 cup yellow onion, diced (For the salad)
• 1 cup tomatoes, seeded and diced (For the salad)
• 1 red bell pepper, seeded and diced (For the salad)
• 1 cup cucumber, diced (For the salad)
• 0.5 red onion, sliced (For the salad)
• 1 tbsp fresh parsley, chopped (For the salad)
• lemon juice (Squeeze of 1 lemon, for the salad)
• 1.5 tbsp pomegranate molasses (Use 1–2 tbsp)
• 2 tbsp extra-virgin olive oil (For the salad)
• 1 tsp sumac (For the salad)
• 0.5 cup mayonnaise (For the garlic yogurt sauce)
• 2 tbsp sour cream (For the garlic yogurt sauce)
• 2 tbsp Greek yogurt (For the garlic yogurt sauce)
• 1 tbsp smoked paprika powder (For the sauce)
• 0.5 tsp black pepper powder (For the sauce)
• 2 tsp garlic powder (For the sauce)
• lemon juice (Squeeze, for the sauce)
• 6 lavash bread (For assembly)
• 2.5 tbsp butter (Additional butter drizzled over the kebab mixture; use 2–3 tbsp)
• oil (For greasing the sheet pan)

Steps

1. 1

   Preheat the oven to 425°F. Grease a sheet pan with oil.

2. 2

   In a mixing bowl, combine the minced chicken thighs, very finely chopped yellow onion, finely chopped red bell pepper, parsley, minced garlic, smoked paprika, garlic powder, red chili flakes, black pepper, cumin, coriander, and salt. Mix until evenly combined.

3. 3

   Transfer the chicken mixture to the prepared sheet pan. Press it into an even layer about 1/2 inch thick and divide it into kebabs.

4. 4

   Drizzle the kebab mixture with 2–3 tablespoons of additional melted or softened butter.

5. 5

   Bake on the bottom rack for 10–12 minutes.

6. 6

   Move the pan to the top rack and broil on high for 2 minutes. Flip the kebabs and broil for an additional 2 minutes, or until lightly golden.

7. 7

   In a large bowl, combine the diced yellow onion, seeded diced tomatoes, diced red bell pepper, diced cucumber, sliced red onion, and chopped parsley.

8. 8

   Add the lemon juice, pomegranate molasses, olive oil, sumac, and salt to the salad. Mix to combine.

9. 9

   In another bowl, whisk together the mayonnaise, sour cream, Greek yogurt, garlic powder, smoked paprika, black pepper, lemon juice, and salt until smooth.

10. 10

    Spread the garlic yogurt sauce over each lavash.

11. 11

    Slice the chicken kebab and place it over the sauced lavash. Top with the fresh salad.

12. 12

    Roll each lavash tightly. Warm the wraps in a skillet for 2–3 minutes, until golden and crispy.

Notes

The source specifies baking and broiling temperatures and times but does not state an internal temperature for the chicken. The amount of lemon juice is given only as a squeeze, so adjust to taste. The source says to drizzle with additional butter although butter is not included in the ingredient list; it is included here as 2–3 tablespoons based on the method.

Nutrition per serving

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