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Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.

Prepare the chicken kebab mixture: In a food processor, combine the chicken breast pieces, 1/4 small yellow onion, dried oregano, smoked paprika, ground cumin, garlic powder, fresh dill, fresh parsley, beetroot, 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until a smooth, reddish-orange paste is formed. Do not over-process; a slightly coarse texture is fine.

Spread the chicken mixture: Drizzle a small amount of olive oil onto the prepared sheet pan. Transfer the chicken mixture to the sheet pan and spread it evenly, pressing it down to form a uniform layer, about 1/4 to 1/2 inch thick. Drizzle a little more olive oil over the top. Use a dowel or the back of a knife to score the mixture into long, rectangular kebab strips (approximately 1 1/2 inches wide and 4-5 inches long).

Prepare the roasted vegetables: Arrange the sliced tomatoes and the remaining 1/2 small onion rings on the same sheet pan around the chicken kebab. Slice off the top 1/4 inch of the whole head of garlic to expose the cloves. Place the garlic head on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon salt. Wrap the garlic tightly in the foil and place it on the sheet pan with the chicken and vegetables.

Roast: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and slightly browned, and the vegetables are tender. The garlic should be soft and fragrant.
Prepare the roasted garlic sauce: Once roasted, carefully remove the garlic from the foil. Squeeze the soft roasted garlic cloves into a small bowl. Add the plain Greek yogurt, juice from 1/2 lemon, dried mint, paprika, and 1/4 teaspoon salt. Mix thoroughly until smooth and creamy.

Prepare the fresh salad: In a separate bowl, combine the diced cucumber, diced roma tomato, and finely diced red onion. Add the sumac, dried parsley, and 1/8 teaspoon salt. Mix well.

Assemble the wraps: Lay out a tortilla or flatbread. Spread a generous amount of the roasted garlic sauce onto the tortilla. Carefully remove two cooked chicken kebab strips from the sheet pan and place them on the sauce. Top with a generous spoonful of the fresh salad. Drizzle a little more roasted garlic sauce over the salad. Fold the tortilla to create a wrap.

Crisp the wraps: Heat 1 tablespoon of chili oil (or other red sauce) in a large pan over medium heat. Place the assembled wraps in the hot pan. Use a spatula to press down on the wraps, browning and crisping them on both sides until golden and slightly charred, about 2-3 minutes per side.

Serve immediately, optionally with extra roasted garlic sauce for dipping and the roasted tomatoes and onions on the side.


Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.

Prepare the chicken kebab mixture: In a food processor, combine the chicken breast pieces, 1/4 small yellow onion, dried oregano, smoked paprika, ground cumin, garlic powder, fresh dill, fresh parsley, beetroot, 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until a smooth, reddish-orange paste is formed. Do not over-process; a slightly coarse texture is fine.

Spread the chicken mixture: Drizzle a small amount of olive oil onto the prepared sheet pan. Transfer the chicken mixture to the sheet pan and spread it evenly, pressing it down to form a uniform layer, about 1/4 to 1/2 inch thick. Drizzle a little more olive oil over the top. Use a dowel or the back of a knife to score the mixture into long, rectangular kebab strips (approximately 1 1/2 inches wide and 4-5 inches long).

Prepare the roasted vegetables: Arrange the sliced tomatoes and the remaining 1/2 small onion rings on the same sheet pan around the chicken kebab. Slice off the top 1/4 inch of the whole head of garlic to expose the cloves. Place the garlic head on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon salt. Wrap the garlic tightly in the foil and place it on the sheet pan with the chicken and vegetables.

Roast: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and slightly browned, and the vegetables are tender. The garlic should be soft and fragrant.
Prepare the roasted garlic sauce: Once roasted, carefully remove the garlic from the foil. Squeeze the soft roasted garlic cloves into a small bowl. Add the plain Greek yogurt, juice from 1/2 lemon, dried mint, paprika, and 1/4 teaspoon salt. Mix thoroughly until smooth and creamy.

Prepare the fresh salad: In a separate bowl, combine the diced cucumber, diced roma tomato, and finely diced red onion. Add the sumac, dried parsley, and 1/8 teaspoon salt. Mix well.

Assemble the wraps: Lay out a tortilla or flatbread. Spread a generous amount of the roasted garlic sauce onto the tortilla. Carefully remove two cooked chicken kebab strips from the sheet pan and place them on the sauce. Top with a generous spoonful of the fresh salad. Drizzle a little more roasted garlic sauce over the salad. Fold the tortilla to create a wrap.

Crisp the wraps: Heat 1 tablespoon of chili oil (or other red sauce) in a large pan over medium heat. Place the assembled wraps in the hot pan. Use a spatula to press down on the wraps, browning and crisping them on both sides until golden and slightly charred, about 2-3 minutes per side.

Serve immediately, optionally with extra roasted garlic sauce for dipping and the roasted tomatoes and onions on the side.
