Sheet Pan Chicken Kebab Wrap

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 parsley (Freshly chopped)
• 1 tbsp fresh garlic (Finely minced)
• 1 tbsp smoked paprika powder
• 1 tsp garlic powder
• 1 tsp red chili flakes (Adjust to taste)
• 0.5 tsp black pepper powder
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 1 cup yellow onion (Diced)
• 1 cup tomatoes (Seeded and diced)
• 1 red bell pepper (Seeded and diced)
• 1 cup cucumber (Diced)
• 0.5 red onion (Sliced)
• 1 tbsp fresh parsley (Chopped)
• 1 lemon juice (Juice of one lemon)
• 1 tbsp pomegranate molasses (Source specifies 1–2 tbsp)
• 2 tbsp extra virgin olive oil
• 1 tsp sumac
• 0.5 cup mayonnaise
• 2 tbsp sour cream
• 2 tbsp Greek yogurt
• 1 tbsp smoked paprika powder
• 0.5 tsp black pepper powder
• 2 tsp garlic powder
• lemon juice (Squeeze to taste)
• 6 lavash bread (For assembly)
• oil (For greasing the sheet pan)
• 2 tbsp butter (Source specifies 2–3 tbsp additional butter)

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 yellow onion, finely chopped red bell pepper, chopped parsley, minced 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 the additional butter. Bake on the bottom rack for 10–12 minutes.

5. 5

   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.

6. 6

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

7. 7

   Drizzle the salad with lemon juice, pomegranate molasses, and olive oil. Sprinkle with sumac and salt, then mix.

8. 8

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

9. 9

   Slice the cooked chicken kebab.

10. 10

    Spread the garlic yogurt sauce over each lavash. Top with sliced chicken kebab and fresh salad.

11. 11

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

Notes

The source states 1–2 tablespoons pomegranate molasses and 2–3 tablespoons additional butter. It does not specify the skillet temperature or whether the skillet should be greased. Chicken kebabs should be fully cooked through before serving.

Nutrition per serving

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