Sheet Pan Chicken Kebab Wrap

Ingredients

• 2 lb boneless skinless chicken thighs, minced
• salt (to taste, for the kebabs)
• 1 yellow onion, very finely chopped (Excess moisture squeezed out; for the kebabs)
• 1 red bell pepper, very finely chopped (Excess moisture squeezed out; for the kebabs)
• 2 tbsp fresh parsley, chopped (For the kebabs)
• 1 tbsp fresh garlic, finely minced (For the kebabs)
• 1 tbsp smoked paprika powder (For the kebabs)
• 1 tsp garlic powder (For the kebabs)
• 1 tsp red chili flakes (Adjust to taste; for the kebabs)
• 0.5 tsp black pepper powder (For the kebabs)
• 1 tsp ground cumin (For the kebabs)
• 0.5 tsp ground coriander (For the kebabs)
• 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)
• 1 lemon juice (Juice of one lemon, for the salad)
• 1 tbsp pomegranate molasses (For the salad)
• salt (to taste, for the salad)
• 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)
• salt (to taste, for the sauce)
• 1 tbsp smoked paprika powder (For the garlic yogurt sauce)
• 0.5 tsp black pepper powder (For the garlic yogurt sauce)
• 2 tsp garlic powder (For the garlic yogurt sauce)
• lemon juice (A squeeze, for the garlic yogurt sauce)
• 6 lavash bread (For assembly)
• oil (For greasing the sheet pan)
• 2 tbsp butter (Additional butter drizzled over the kebabs)

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, finely chopped squeezed-dry yellow onion, finely chopped squeezed-dry red bell pepper, parsley, fresh 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 additional melted or softened butter, as stated in the source.

5. 5

   Bake on the bottom oven rack for 10–12 minutes.

6. 6

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

7. 7

   While the chicken cooks, prepare the salad. 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

   Prepare the sauce 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

    Slice the cooked chicken kebab into pieces suitable for wrapping.

11. 11

    Spread the garlic yogurt sauce over each lavash bread.

12. 12

    Top each lavash with sliced chicken kebab and fresh salad.

13. 13

    Roll the lavash tightly around the filling.

14. 14

    Warm the wraps on a skillet for 2–3 minutes, until golden and crispy.

Notes

The source says to drizzle the kebabs with 2–3 tablespoons of additional butter, although butter is not included in the written ingredient headings. The source does not specify the number of kebabs formed from the sheet-pan mixture or a target internal temperature; cook chicken thoroughly before serving.

Nutrition per serving

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