Sheet Pan Chicken Kefta Wraps

Ingredients

• 1.5 lb ground chicken (Source gives a range of 1.5–2 lb (700–900 g).)
• 2 tbsp tomato paste
• 8 garlic (Minced, for the kefta.)
• 2 tsp smoked paprika (For the kefta.)
• 2 tsp ground cumin (For the kefta.)
• 2 tsp salt (For the kefta.)
• 2 tsp black pepper (For the kefta.)
• 1 tsp turmeric (For the kefta.)
• 2 tsp garlic powder (For the kefta.)
• 0.333 cup fresh parsley (Chopped, for the kefta.)
• 0.333 cup fresh cilantro (Chopped; optional, for the kefta.)
• 1 yellow onion (1 large or 2 medium; grate and squeeze dry.)
• 4 tbsp olive oil (Drizzle over the kefta before baking.)
• 2 garlic heads (Slice off the tops for roasting; 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 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.)
• 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.)
• 6 lavash or pita (For serving and rolling the wraps; amount inferred from six servings.)
• olive oil (For lightly oiling the skillet if crisping the assembled wraps.)

Steps

1. 1

   Preheat the oven to 400°F (205°C). Slice the tops from two garlic heads, drizzle them with 1 tablespoon olive oil, and sprinkle with 1 teaspoon salt. Wrap the garlic in foil and roast for 45–60 minutes, until golden and soft.

2. 2

   While the garlic roasts, grate the yellow onion. Squeeze out all of its liquid using paper towels or cheesecloth; this prevents watery kefta.

3. 3

   Place the ground chicken, tomato paste, minced garlic, smoked paprika, cumin, salt, black pepper, turmeric, garlic powder, parsley, and cilantro, if using, in a large bowl. Add the squeezed grated onion.

4. 4

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

5. 5

   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.

6. 6

   Drizzle the 4 tablespoons olive oil evenly over the scored kefta.

7. 7

   Bake the kefta for 12–15 minutes. Then broil for 2–5 minutes, until the top is golden and slightly crisp.

8. 8

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

9. 9

   Squeeze the roasted garlic cloves from their skins into a bowl and mash them. Add the mayonnaise, Greek yogurt, lemon juice, paprika, and black pepper, then mix until smooth.

10. 10

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

11. 11

    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 the number or size of lavash/pita breads; six wraps is an estimate based on the chicken quantity. The source also does not specify whether the kefta should be cooled before assembly. Cilantro is optional.

Nutrition per serving

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